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Frozen pecan pie (not tart): a delicious not-quite success

12/28/2014

10 Comments

 
RECIPE for Rose's Frozen Pecan Tart
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.  

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I did try for a pretty arrangement of nuts, but that only lasted for a while....
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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!  
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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!  
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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!
10 Comments
Glori link
12/29/2014 01:23:55 am

I love flaky pie crust so I bet your "pie" was really good. Love the book stand!

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Rosa Maggie
12/29/2014 01:56:16 am

hi there I've been so sick lately I'm still sick anyways I love your P can frozen pop tart pie it looks great and you did it in the dish the deep dish which I have one I didn't know that it turned out really nice but that looks really nice indeed your pictures are wonderful and so is your post have a happy new years to come and can you stop by when you have time to see my post.

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Rosa Maggie
12/30/2014 12:23:10 pm

Hi Michelle, I just thought I'd let you know that I found a good cookbook stand, I can believe it only for 10 bucks with tax, I'm so happy , I can post a picture to show you and were can I.

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Michele
12/31/2014 03:38:20 am

Great, Maggie! Merry Christmas!

Jenn link
12/29/2014 04:07:50 am

Your pie looks yummy. I love that last shot with the the book and the stand mixer.

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Patricia @ ButterYum link
12/29/2014 04:43:56 am

Your post is pretty funny - had to laugh at your comment about filling gluing the crust to the pan. You have such talented kids - such a pretty apron and I'm kind of drooling over your personalized cookbook stand! When you get a chance, I'd love it if you stop by to see my post.

Patricia @ ButterYum
http://www.butteryum.org/roses-alpha-bakers/2014/12/21/tbb-frozen-pecan-tart

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Kimberlie Robert link
12/29/2014 06:05:25 am

Hi Michele, I suppose that living where you do, Pecan Pie is ubiquitous. I don't like tooth-numbing sweetness either, but I didn't find this recipe to be too sweet. Here's my question? How could your pie not be successful if it was delicious? That's the goal, eh?

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inthekitchen link
12/29/2014 10:46:16 pm

What lovely, thoughtful gifts from your children! You need a full shot of the apron :)

Your pie looks delicious and came out beautifully! I love pecan pie too, and I'll bet that the flaky pie crust helped to cut some of the sweetness of the filling.

http://bakedtoorder.blogspot.com/2014/12/roses-alpha-bakers-frozen-pecan-tart.html

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evilcakelady link
12/30/2014 02:29:02 am

what a great cookbook stand! i wondered if there would be enough filling for a standard pie, and it looks like there is. good to know.

Reply
Rosa Maggie
1/1/2015 12:16:58 am

http://maggiggie55.blogspot.ca/2015/01/white-velvet-cake-with-mousseline.html?m=1

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