Guest guest Posted December 23, 2009 Report Share Posted December 23, 2009 Thank you for this recipe, Rosetalleo! It looks do-able. And thank you also for the crust recipe. I haven't made a piecrust in years, but I have known there are good (non-lard) crust recipes out there that I've wanted to learn about. One more question: What is the difference between the cane sugar and the " sugar " in your recipe? I only ever have cane sugar at home; we don't have too many options outside of a long trip to a health-food store that doesn't carry too many different things either. I use Stevia at home and we keep regular white and brown sugar most of the time. I don't usually have powdered sugar, either. Just wondering about the 2 kinds of " sugar " in the recipe--is one of them actually supposed to be brown sugar? Thank for all the info! Peace and joy! --Laura B., in Illinois (My husband will be so HAPPY!!!) :-D Southern pecan pie crust 1 cup all purpose unbleached flour 1/2 tsp salt 7 tbsp butter, cold 1/8 cup chilled water Make pie crust by rolling dough made with flour that has been mixed with the butter and enough water added to make it into roll-able crust. Handle as little as possible when mixing and rolling. Use pie pan (I used an unmolding tart pan) and assemble your pie crust on your pie dish decorating and finishing edges your favorite way. Set aside. Preheat oven to 350F filling: 3 eggs 1 cup sugar 1 cup cane syrup 1 cup pulverized pecan chunks (use a grain mill or a coffee grinder) 1 1/2 cup pecan chunks 1 tbsp vanilla 1/8 tsp salt 2 tbsp melted unsalted butter Mix eggs (I used a wire whisk) until frothy and add sugar, mix, add cane syrup and mix (wooden spoon works well). Add remaining ingredients and mix. Pour into uncooked pie crust and bake at 350 for 40 minutes. Reduce temperature to 325 F and bake for another 35 minutes (watch after 25). The crust should be golden brown and the top browned. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 24, 2009 Report Share Posted December 24, 2009 Hi Laura, The cane syrup we get is in a yellow can, called 'steins' cane syrup. It is a bit hard to find in Los Angeles, we get it at a latin supermarket that has Caribbean food, or else we get it when we go to New Orleans. It is darker than corn syrup, so the pie will be darker. Cane sugar is just regular sugar, but refined from cane rather than beets. Good luck with the pie making! , " L.B. " <elbee577 wrote: > > Thank you for this recipe, Rosetalleo! It looks do-able. And thank you also for the crust recipe. I haven't made a piecrust in years, but I have known there are good (non-lard) crust recipes out there that I've wanted to learn about. > > One more question: What is the difference between the cane sugar and the " sugar " in your recipe? I only ever have cane sugar at home; we don't have too many options outside of a long trip to a health-food store that doesn't carry too many different things either. I use Stevia at home and we keep regular white and brown sugar most of the time. I don't usually have powdered sugar, either. Just wondering about the 2 kinds of " sugar " in the recipe--is one of them actually supposed to be brown sugar? > > Thank for all the info! > Peace and joy! > --Laura B., in Illinois (My husband will be so HAPPY!!!) :-D > > Southern pecan pie > > crust > 1 cup all purpose unbleached flour > 1/2 tsp salt > 7 tbsp butter, cold > 1/8 cup chilled water > > Make pie crust by rolling dough made with flour that has been mixed > with the butter and enough water added to make it into roll-able crust. Handle as little as possible when mixing and rolling. Use pie pan (I used an unmolding tart pan) and assemble your pie crust on your pie dish decorating and finishing edges your favorite way. Set aside. > > Preheat oven to 350F > > filling: > 3 eggs > 1 cup sugar > 1 cup cane syrup > 1 cup pulverized pecan chunks (use a grain mill or a coffee grinder) > 1 1/2 cup pecan chunks > 1 tbsp vanilla > 1/8 tsp salt > 2 tbsp melted unsalted butter > > Mix eggs (I used a wire whisk) until frothy and add sugar, mix, add > cane syrup and mix (wooden spoon works well). Add remaining > ingredients and mix. Pour into uncooked pie crust and bake at 350 > for 40 minutes. Reduce temperature to 325 F and bake for another 35 > minutes (watch after 25). The crust should be golden brown and the > top browned. > > > > > > Quote Link to comment Share on other sites More sharing options...
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