Sunday, May 9, 2010

Pieing anyone ?!

This pie is just too good to through and less messy ;P

It had been stated that pies appeared in England in the 12th century and started with savory filling.This recipe comes from a very dear book to my heart because it’s the first baking book that I acquire in English language. Add to that having it as a gift from a best friend … <3

Pie pans vary in sizes: Big, small or even bite size and shapes: round rectangular or even heart shaped. They’re also different in other factors such as material and usability: classic ceramic oven to table dish, one piece or removable base plates, and more.

Pecan Pie

What I love most about pies is the multiple textures starting with the crunchy crust, to the soft heart, and ending with an upper crust or some kind of cream.

The pecan pie has a thin golden crust, a center full of sweet nutty think mixture and a crispy top. The key factor of giving the filling and top this texture is the use of corn syrup, specifically dark for this recipe. The pie crust in this recipe is a very easy basic one that you can use to make different types of pies, just change the filling and every time it’s a new thing.

Pie Crust

260 g flour
½ teaspoon salt
110 g unsalted butter

1. Put the three ingredients in your electric mixer and beat until you get crumbs. Add 1 tablespoon of water and mix. Then add a second tablespoon of water and mix until you get a smooth dough. If the dough seems dry, add a third tablespoon of water. (I personally, added 3 tablespoon of water.)

2. Wrap the dough with a plastic wrap and refrigerate it for an hour.

Spread the dough evenly on a surface lightly dusted with flour (using a rolling pin)
Cover a 23-cm pie pan with the dough sheet and trim the excess on the edges. (I used a removable base pie plate.

Pecan Filling

200 g caster sugar

250 ml dark corn syrup

½ teaspoon salt

3 eggs

60 g unsalted butter

½ teaspoon vanilla extract

110 g pecans, chopped

1. Preheat the oven to 325 °F and place oven rack in the centre. ( I tune my oven to 275°F and place the rack slightly to the top of the oven, it depends on your oven)

2. Combine the dark corn syrup and caster sugar on a large sauce pan over medium heat. Bring it to a boil making sure that the sugar has dissolved. Let it cool.

3. Wisk the eggs.

4. Add the corn syrup and sugar mixture to the eggs slowly. Keep stirring cos if you don’t you might end up with a sweet omelet :P

5. Add the butter and vanilla extract. Keep mixing until the butter completely melts.

6. Put the chopped pecans on the pie crust.

7. Slowly pour the mixture.

8. Decorate it with additional pecans or cut some cute shapes with the excess dough and put them on top.

9. Bake this for 50-60 min.

You will know when this pie is done by the golden crusty texture that forms on top as the sugars caramelize.

Not a Problem..

A slightly smaller pie pan: don’t pour all the filling.

Don’t have a pie pan: you can use a pyrex dish


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