A Generous Table

As I stand here in my kitchen testing recipes for my next class, I get to thinking maybe I should at least give you something new to mull over…

I always associate Pecan Pie with my visits to Alabama as a child.  It was something I didn’t particularly like, but something my great-aunts liked to press upon me.  As a kid I didn’t appreciate pie crust, or pecans, very much.  I definitely didn’t like the corn-syrupy ooze sandwiched between those two layers.   I think maybe that’s why I’ve never been a big fan.  Until now.  This is a family recipe from my friend Kate Hodgin (thanks Kate!).  I taught a pie-making class for the Denver Public Library last year and we had a contest with the prize of a pie of choice made especially for the winner.  The winner wanted pecan pie, and this recipe was suggested to me.  I definitely appreciate pie crust and pecans as an adult, but I still don’t like the corn-syrup filling of most pecan pies.  This recipe is an old one form North Carolina – older than corn syrup!  What a difference brown sugar and butter make…for me, this is the best Pecan Pie.  Ever.  (It has converted many a pecan pie hater)  Make it and you will be loved!

Old Southern Pecan Pie

• Pastry for one 9” crust
• 1 cup pecan halves
• 1lb brown sugar (one box)
• ¼ cup unsifted flour
• ½ tsp salt
• ½ cup milk
• 1 ½ tsp vanilla extract
• 3 eggs
• ½ cup melted butter

Preheat oven to 325F.  Line 9”pie pan with pastry and crimp the edges.  Line the bottom of the pie with pecan halves.  Blend sugar, flour and salt.  Mix in milk and vanilla.  Beat in eggs, one at a time, using a wire whisk.  Gradually mix in melted butter.  Slowly pour filling over pecans. Bake 1 hour and 15 minutes, or until filling is puffy and golden.  Let cool completely before serving and store at room temperature. (Recipe courtesy of Kate Hodgin)