| Back in early November, I froze several batches of pie crust from the Pie and Pastry Bible. I decided to skip the Sweet Cookie Tart Crust in this week's assignment to streamline the process, so I used one of Rose's Deluxe Flaky Pastry crusts instead. This is one of our family favorite crusts. I measured the nuts and sugar in advance, weighed the butter and the syrup and had everything ready to make the pie on Christmas day. While pre-baking, the crust did shrink a bit in the pan. By this time, I had been on my feet for many hours, so perhaps I didn't handle it as carefully as I should have. |
I did try for a pretty arrangement of nuts, but that only lasted for a while....
The extra pieces of pecans didn't fit into my tidy arrangement, but oh well! Here the syrup gets carefully poured on top of the nuts. Note my beautiful new apron, a handmade gift by my daughter, Jessica!
You can see that the filling seeped under that shrunken edge of the crust, gluing it to the pan (in the most delicious manner possible, of course!).
Now for the not-quite success part: it was difficult to cut when frozen, because I hadn't factored in the effect of using a standard pie crust instead of the prescribed tart crust. The filling, as Rose noted in the book, was delicious and easy to cut when frozen. We did let it defrost to eat the second half and it lost absolutely nothing in translation to room temperature. We simply love the flaky pastry, which is so crisp on the bottom, and so even though it turned out to be incompatible with the frozen filling, nobody complained. The pie didn't last long! The addition of cream in the filling is heavenly! Here in the south, pecan pie is a proud tradition, but far too sweet for my taste. Rose's versions--both this one and the one in the Pie and Pastry Bible--overcome that one objection to this holiday treat. Thanks, Rose!
Now for the not-quite success part: it was difficult to cut when frozen, because I hadn't factored in the effect of using a standard pie crust instead of the prescribed tart crust. The filling, as Rose noted in the book, was delicious and easy to cut when frozen. We did let it defrost to eat the second half and it lost absolutely nothing in translation to room temperature. We simply love the flaky pastry, which is so crisp on the bottom, and so even though it turned out to be incompatible with the frozen filling, nobody complained. The pie didn't last long! The addition of cream in the filling is heavenly! Here in the south, pecan pie is a proud tradition, but far too sweet for my taste. Rose's versions--both this one and the one in the Pie and Pastry Bible--overcome that one objection to this holiday treat. Thanks, Rose!
A Christmas photo--on the left, our luscious pie On the right, the secondhand Kitchenaid mixer that we refurbished for our daughter, Jessica. In the center, my new cookbook stand! My son Dustin designed this new stand with the name of my blog and printed it on a 3-D printer at his office.
Happy new year, everyone!
Happy new year, everyone!
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