Today, I made two pecan pies. Recipe here (this is the first time I got to follow a recipe from my blog; I need recipe scribing classes, apparently; I did edit it a bit just now). Hahah! One is for my family, and the other is for me. Since they stay so long in the fridge- and taste so awesome chilled- I'll have pecan pie for weeks. My family doesn't really care for pecan pies. They're jerks.
One thing I do with pecan pies is cut slices (at random) in the crust before I add the filling. It lets the filling seep out and then caramelize. Below is a picture of how it looks. It becomes all chewy and good and adds a huge world of texture. Thanks to the Pyrex pie pan for...letting us see through it.
Note that the puddle of filling in the bottom was most likely caused by the very thin pie crust and NOT because I cut into it to cause the filling to crystallize. I fused together 3 pie crust rounds to form the shell; sometimes, I get a craving for "poptarts," but the ones you buy taste ...well, terrible, so I made up a batch of pie dough, rolled it into rounds, made myself a few "poptarts," then froze the rest of the dough (Alton Brown provided the inspiration with his recipe for "poptarts"). I fill them with apricot preserves or strawberries boiled with sugar or whatever.
Since it was so thin it (most likely) bubbled up and created a pocket of air during the blind-baking, which filled with filling. Also note that since it was old (at least 3 months) and frozen, it didn't seal properly. I would not make slices that big for the caramel crystallizing...stuff. It just didn't seal. So don't make ugly 3-inch slices in the crust. Please. Use a light touch and don't make the cuts too wide. 1/2 to 1 inch.
...well, that was exhaustive. Aside from make the pies, I cleaned the kitchen (including the oven! That thing was DIRTY! I've never cleaned a fireplace, but IT WAS LIKE CLEANING A FIREPLACE!), went shopping with my Mommy for Thanksgiving stuff (we went by a Fry's I know of that is typically abandoned, and I was right; despite it being the night before the big T, there were few people there).
Then we went home. We also visited a Waffle House and sampled their food. They have...well, their waffles need to be thicker, more golden, and crispier. They're very good in that they're airy, but they're not crispy enough. And the color is bad. Sorry, waffle house. Don't feel sad. You've still got good hamburgers. Or, patty melts, I think.
Happy Thanksgiving! As for me, I am going to go die for 10 hours. My Brother just let out a demonic growl from his room. Great. This should...I should get out of here.
2 comments:
I love pecan pie! Looks beautiful! Happy Thanksgiving!
Thanks, and happy Tday to you, too!
Did you visit any inlaws or outlaws or anything? We just ate at home, like we always do (we're stressed out by people).
I did try some of the pecan pie heated up, and it isn't terrible. I just like it more the other way, I guess. It isn't as bad as eating raw poultry. I apologize to anyone I may have offended.
...sadly...the pecans had freezer sickness (as I had guessed), and the pie...didn't taste right as a result. It's edible, but I'll need to make another that tastes right if I want to eat it on a celebratory occasion.
I'll post updated pictures at that time.
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