Sunday, November 13, 2011

occupie my kitchen

Now this is a movement I can get behind. 

Mmmmmmm, pie. I love all pie. If I had to choose one pie for eternity, it would be tough to choose between blackberry (specifically, blackberry pie from Greenwood's Restaurant in Roswell, Georgia), peach, and chocolate pecan. The Kitchn has a chess pie I'm itching to try out, even though I'm what you'd call a cook, not a baker. What's your favorite pie?


XJGrl said...

My cousin's Cranberry Pecan. Full of corn syrup, but really good. Even better with homemade whipped cream!!

3 eggs
4 T melted butter
1 c dark corn syrup
2/3 c sugar (a little less according to my cousin - like 1cm less when looking at a 1c measuring cup)
Dash salt
2 c cranberries, chopped
1 c pecan halves
9” pastry shell

Beat eggs
Stir in corn syrup, sugar, butter & salt
Sprinkle cranberries into pastry shell
Arrange pecan halves on top
Pour syrup over
Bake 375 degrees 50 – 55 minutes
Lower to 325 after 25 minutes if burning

Presto! Yummo!

Justine said...

Emily, that sounds wonderful! Totally going to try it out, maybe even at Thanksgiving. I'm cool with corn syrup at the holidays, especially in a pecan pie variety. It's a must.

Elizabeth said...

We had early Thanksgiving with Jason's parents this weekend, since baby will come around the big celebration in FL so we can't be there. Suzanne is a pie master and made pumpkin and sour cherry. We had frozen the pumpkin after Halloween and I always buy and pit sour cherries in spring so we can have this pie for Thanksgiving. I'm not a fan of many pies, but sour cherry? YES!

Justine said...

So in all your spare time as a newly pregnant working mom of two, you pitted cherries and stored them for a lengthy wait? I hope you insisted on a great song during the presentation of the frozen cherries: Pomp and Circumstance, or maybe the Star Wars theme music? Nothing inspires the feeling of awe like John Williams' trumpets.


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