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October kicks off with the bountiful harvest of
pecans throughout the South. It’s another time of year
that we “get while the gittin’ is good.” I still harvest
pecans from our family tree in Belle Rose that’s been
around since I was a little boy. This is an important
time when I have to stock up on pecans for my Christmas
fruitcakes. Although I am no relation that I know of to
the Bergeron family in New Roads I do send my pecans to
be shelled and often buy their fine product. I love
pecan pie and I use a recipe from the Allons Manger
(Let’s Eat) cookbook. I use raw brown sugar in the
recipe that I get from Cora Texas sugar house in White
Castle. Every year during harvest or as we call it in
South Louisiana, “grinning,” I get my raw sugar while
it’s still hot off the conveyor belt at the mill. I
always grab me a “hand full” to taste. Can you tell I
have a sweet tooth? It runs deep in my family. This pie,
although is not overly sweet, is great with fresh
whipped cream. It will make two deep dish pies. Enjoy
one yourself and give one away as a special treat. Don’t
forget to keep this recipe on hand for the holidays.
They’re right around the corner, you know.
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- 1 box Pillsbury rolled pie crust (red box
in refrigerated section) - 2 deep dish pie
pans - 2¼ cups white corn syrup - ¾ cup
butter, softened - 1 ½ cup brown or raw sugar
- 9 eggs, beaten - 2 tsp. vanilla - 3 cups
pecans, chopped - 24 pecan halves - Fresh
whipped cream Preheat oven to 375
degrees. Allow pie crust to set at room
temperature for 15 minutes. Spray pie pans with
non-stick spray. Unroll pie crust and place in
pie pans. Fold under crust if it’s too big for
the pan. Using your index finger and thumb from
both hands, pinch the crust to make a decorative
edge. In a medium mixing bowl, cream corn syrup
with butter. I use a tabletop KitchenAid mixer.
Add brown sugar and beaten eggs. Mix all
thoroughly and fold in vanilla and pecans.
Divide mixture into two pie shells. Decorate
edges with pecan halves. Bake for 35-40 minutes
until center of pie rises and is just set. Turn
oven off and allow to cool in oven with door
ajar for 15 minutes. Serve at room temperature
with fresh whipped cream.
Adapted from Mable Savoie’s
recipe in Allons Manager Recipe of Don
Bergeron November 16, 2000 |
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