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ingredients: Add all to shopping list Crust: 2 ¼ cups flour 1 tsp salt 2 tsp sugar 1 cup (2 sticks) unsalted butter, cut into cubes and frozen ½ cup plus 2 Tbsp ice water Filling: 1/2 cup (1 stick) unsalted butter 1 cup light brown sugar 1 cup Lyle’s Golden Syrup (or light corn syrup) 1 ½ teaspoons salt 3 large eggs 2 cups pecans, roughly chopped
Dare I say it? I don’t like pumpkin pie. So un-American, right? People who know me are always shocked. I love all things pumpkin!
If you consider yourself "pie crust challenged", this recipe is your new best friend. I first saw this pie over at Lisa's blog and I knew I had to give it a try, it looked delicious. While I have no problem making pie crust, so manypeople have had bad experiences making pie crust from scratch andhave just given up.
NOTE: The baking temperature required seems to vary widely from oven to oven. Mine bakes perfectly in 50 minutes, but some are reporting that the pie is still soupy. If the pie is very jiggly when you remove it from the oven, cover with foil and bake for another 20 minutes or until mostly set. …Is this recently perfected Pecan Pie, which, one bite in, changed my life for the better. First: Pecan Pie.
I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie.
Hand pies have been on my to make list since last summer. Our freezer is still stocked with blueberries from last summer, so of course I went for a blueberry filling. I did just a few things slightly different than the original recipe. I used my food processor to bring the butter and flour mixture together since I don't have a pastry cutter and I didn't want to go the fork route. And, if you're like me, you don't have biscuit cutters, either. But, you might have some of those plastic ziploc storage containers (with the blue or orange screw on lids?).
Ready for some new shenanigans? How about we start with pie? When I first started cooking I used to make something called “Oreo Pie”.