Thanksgiving 2010

Turkey Day 2010 was more interesting than normal. It turns out both sets of parents made plans with the step-family and my sister with her in-laws. What's one to do? Well, although I know everyone wanted me with them, I decided to venture out and spend it with friends this year. I liked it. But yes family, I missed you too :)

I was in charge of the pecan pie. Initially I was going to pick one up (why risk a food disaster?) rather than attempt making one myself. But somehow (perhaps with a little persuading) I took a stab at it.

Lesson learned, cook it a 15 minutes longer to ensure that the middle stays solid. It oozed when we first cut into it, but the days following all the filling had stayed in place. Strange. But still tasty.

*Don't forget to toast the pecans first! Also, cut the butter up into itty bitty squares, break apart if stuck together, and freeze for 20 minutes before processing in the dough - it's magic*

Pecan Pie (adapted from Cooks Illustrated)

Dough:

1 1/4 C. AP flour

2 Tbsp. sugar

1/2 tsp. salt

7 Tbsp. butter, diced into tiny cubes and frozen

1/4 C. ice water

Filling:

6 Tbsp. butter

1 C. packed brown sugar

1/2 tsp. salt

3 eggs

3/4 C. light corn syrup

1 Tbsp. pure vanilla extract

2 C. toasted, roughly chopped pecans

To make the dough, combine the flour, sugar, and salt in a food processor until incorporated. Add the frozen butter bits and process until mixture is very crumbly. Mixture should be a little bigger than sand granules and feel cold to the touch. Once butter is crumbled correctly, pour in the ice water while the motor is running. Quickly pull together the dough and knead 4-5 times on the counter top until dough has a consistent texture and there are no dry spots. Flatten into a round disc and cover with plastic wrap. Chill for 2 hours.

Let dough sit out for 10-15 minutes prior to rolling out to help prevent it from cracking. Roll dough into a 12" circle. Transfer to a 10" glass pie pan and trim the edges so there is a 2" overhang. Tuck the overhang under and pinch to form the decorative crust.

Preheat oven to 400 degrees. Poke a fork into the dough a few times to help prevent bubbles while baking. Using a large sheet of aluminum foil, press the foil into the shape of the pan so that it is in contact with all surfaces of the dough. This will help keep the dough from over-browning. Bake for 15 minutes, remove the foil, and bake another 10 minutes uncovered or until slightly golden. Remove from the oven and cool.

To make the filling, melt the butter in a medium saucepan over medium heat. Turn off the burner and add the sugar and salt. Stir until the sugar is absorbed then whisk in the eggs, corn syrup and vanilla. Turn the heat back on low and stir the mixture frequently until it becomes glossy and about 130 degrees (I go by the glossy measure). Stir in the pecans.

Pour the filling mixture into the pie shell and bake in a 275 degree oven for 1 hour to 1 hour and 15 minutes. Make sure the top is set or when the pan is jiggled ever so slightly that the filling underneath the pecans doesn't seem to be entirely liquid.

Allow to cool. I think eaten the next day is best - it will give it more of a chance to set up.