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Pecan Pie & Cousin Dot

The holidays are upon us, and this letter below, from my cousin Dot, reminded me that many of you would have pecans for pie making about now. So, I've put in a couple of pecan pie recipes from my cookbook.  Have fun!

From my November 2008 Food Blog

During the past month, I've received mail from my Armistead family cousin, Dot. Dot lives on a farm in Alabama. I am envious of her at times. Especially now, when I see how many pecans she has available to use for goodies. But, other times too, when she writes to let me know how beautiful the field is when covered in an early morning frost. Dot has a way with words that makes me want to be there. Needless to say, I love getting her mail.

"Hello, the weather down here is great. Just cool enough to know fall is here. Hope you are having the same. As of Friday we have sold about 1500 pounds of pecans--not a pea can in the bag".

Dot also wrote "It has been cold here the last couple of mornings. The hay field looked like snow Tuesday and Wednesday when we got up. Sure was pretty. Our kitten, Hot Dog, started out the door and turned around and came back in. He does not like cold, windy weather. I agree with him".

Dot's note reminded me of one of the first things my mother told us about pecans as children- "don't say pea cans." Then she explained the difference in pea cans and pakans or pecans! I always laugh about the story that she told.

I'm sure that you can see why I love getting Dot's mail. (She wrote the other day to say they'd sold over 2500 pounds of pecans this year). A farm life is work but you get to enjoy the foods of your labor. So enjoy your pakan pies my dear friends.

Memories From Home

Pecan Pie

This pecan pie is unique because the syrup is cooked before the pie is put in the oven. YUM!

1/2 cup sugar
1 cup light corn syrup
1/4 cup unsalted butter
1/4 teaspoon salt
3 eggs, beaten
1/2 teaspoon vanilla
1 cup pecans, toasted
1 unbaked 9-inch pie shell

Combine sugar, corn syrup, butter and salt in a small saucepan. Bring just to a boil. Pour the syrup slowly over the beaten eggs stirring constantly. Cool. Add the pecans and vanilla.

Pour the mixture into the pie crust. Bake in a preheated 400 degree oven for 10 minutes. Reduce oven temperature to 375 degrees and bake 35-40 minutes longer.

Southern Pecan Pie

This is the recipe of my late cousin Joyce Howard Carter. Joyce was the past President of the Garden Clubs of Florida, and was a resident of Chipley, Florida for many years. Her brother Sonny was kind enough to share her cherished recipe. The recipe is very similar to the one above, but Joyce used Crisco instead of butter and dark Karo.  Delicious!

1/2 cup sugar
1/4 cup Crisco
1-1/2 cups dark Karo syrup
1/2 teaspoon salt
3 eggs, beaten
1/2 teaspoon vanilla
1 cup chopped pecans
1 prepared 9-inch pie crust

Combine the sugar, Crisco, Karo and salt and bring to a boil. Slowly pour hot mixture into beaten eggs, stirring constantly to keep eggs from cooking. Cool. Add vanilla and pecans to the cooled mixture. Pour into a prepared pie crust and bake at 400 degrees for 10 minutes and turn down to 350 degrees for 35 minutes or until the pie is set and a knife comes out clean when inserted in the center. Cool before cutting.

---Posted November 13, 2009---


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