Saturday, December 3, 2011

Me Oh My, I Love Pie

I'm usually a nut for pumpkin pie at Christmas and Thanksgiving, but I have lately been converted to the pecan variety. I've been making this pecan pie for work quite a bit lately to pretty rave reviews, but I hadn't tried it myself yet until last week. It is great. No surprise here, the recipe hails from Tartine Bakery's cookbook. Every recipe is a knockout. This one is great with the addition of whiskey and my substitution, orange zest. Tasting the batter before the bake, the whiskey is overpowering but ends up perfectly balanced.

The recipe also calls for several kinds of sugar, as opposed to just corn syrup. It adds a lot of depth the pie, making it not just sweet sweet sweet--my usual complaint with pecan pies. I was careful to add extra salt here too if you're not using salt pecans. I just love salted nuts, it seems such a shame to miss the opportunity for salted and toasted pecans covered in caramel.

Pecan Pie:
3/4 cup sugar
1/2 cup maple syrup, I've also used honey
1/2 cup corn syrup
2 tablespoons whiskey
1 teaspoon salt
1/4 cup butter, unsalted
1 teaspoon vanilla
3 eggs, lightly beaten
2 cups pecans
zest from one orange

One partially baked pie shell.

In a small saucepan, melt the sugar, maple syrup and corn syrup together with the salt. Boil for one minute. Remove from heat and pour in a mixing bowl. Let cool a minute then add the vanilla, whiskey and butter. Stir. Then add the beaten eggs. Stir to mix. Pour the pecan in the partially baked pie shell then pour the batter over the top. Bake for 45 to 60 minutes at 350 degrees until the filling is just set.

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