Sunday, December 23, 2012

Pecan Pie without Corn Syrup

What an ugly, delicious pie.

Click "READ MORE" for the recipe!

Pecan Pie Filling, because I don't do crusts
1 cup (145 g) light brown sugar
1/4 cup (50 g) white sugar
1/2 cup (115 g) butter
1 tablespoon (8 g) AP flour
1 tablespoon (15 ml) milk
1 teaspoon (5 ml) vanilla extract
1.25 cups (150 g) chopped pecans
2 eggs
*Electric hand mixer, metal bowls, 1 pie tin, 1 9 inch crust

(If you are sensitives to sulphites/sulphites, beware the brown sugar! It is white sugar and molasses, which is usually sulphered)

Preheat oven to 400*F/ 200*C.

In a metal bowl, use an electric mixer to beat the eggs until they are foamy. While mixing, melt the butter in a bowl in the microwave. When the eggs and foamy and the butter is melted, mix them together.

This isn't quite ready yet. I don't know why I took a picture of this.

Stir in the brown sugar, white sugar, and flour.

Add milk, vanilla, and nuts.

Grease the pie tin and place the crust inside. Pour the mixture in.

Bake at 400*F/200*C for 10 minutes, then reduce temp to 350*F/175*C and bake for 30-40 minutes. When you can jiggle the tin and the insides don't move around, it's done.

I never claimed to be an artist!

Perfect practice makes perfect, so clearly I am doing something wrong.

The boy and I are headed to NYC in a couple of days and then onto Israel and I am SO EXCITED that my grammar is worse than usual. Mr. Dublin is currently at a puppysitter's house. They will be watching him while we're out of town. I think he's going to have a blast there!

My Elf <3

His "aunt" and "uncle" were very upset with us when we left with Dublin and returned without him.

Visiting a retirement home

Posing with Aunt and Uncle

Uncle Chucky babysitting

Our cats are a little bit slow (it took them two weeks to notice when my husband went to California for training), so they haven't noticed that he's gone yet. It has only been a few hours though.

Dublin wishes you all a happy New Year! :)

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