As the days grow shorter and the snowflakes appear, it’s time to gather ‘round and hold our loved ones close. We had a lovely Thanksgiving enjoying delicious food with family and friends, and look forward to more long nights spent around the table!
This year included perennial favorites, both apple and pumpkin pies, and this delicious and rich pecan pie (Kate’s favorite!). As everyone has their own favorite family pie crust recipe, we’ll leave that recipe to you, but suffice it to say you will need one pie crust, preferably in a White’s Pottery pie dish!
Pecan Pie
Pie crust
6 tablespoons unsalted butter
1 cup packed dark brown sugar
3/4 cup dark corn syrup
A small pinch of sea salt
2 cups pecan halves
1 teaspoon apple cider vinegar
1 tablespoon cognac (optional)
2 teaspoons vanilla extract
3 large eggs
Preheat oven to 350 F.
Spread pecans on a rimmed baking sheet and toast in the oven for 10 to 12 minutes. You might think you can skip this step for time, but trust us, it adds to the depth of flavor!
In medium saucepan, combine butter, brown sugar, golden syrup and pinch of salt. Bring to a simmer over medium heat and cook for 2 minutes, stirring. Remove from heat and stir in pecans, cider vinegar, vanilla and cognac (if using). Pour into a bowl so that it cools faster and set the mixture aside to cool for to 10 minutes. Then, whisk in one egg at a time until combined.
Pour mixture into prepared pie shell, decorate with pecans as desired, and bake 40-45 minutes while enjoying a cup of tea.
