The Fruit Harvest recipe this week will feature pecans. Pecans are available in the area where I grew up in October and November. I was lucky enough to have several pecan trees on our property, and so this time of year was spent gathering pecans along with black walnuts and chinquapins. Chinquapin is a dwarf chestnut and quite tasty. We usually gathered enough pecans and black walnuts to sell. As I did much of the gathering, the profit from the sales was part of my Yule spending money. However, we always kept enough to eat, and cook with through the winter months. I can tell you that pecans and black walnuts can be used in numerous recipes. Including, cookies, cakes, pies, candies, and salads. Today’s recipe is Texas-Style Pecan Pie.
Texas-Style Pecan Pie
This recipe makes two pies.
2 deep-dish unbaked pie shells
6 beaten eggs
1/2 cup butter, melted
2 cups brown sugar, packed
1-3/4 cups corn syrup
2-1/4 teaspoons vanilla
2-1/2 cups chopped pecans
Preheat oven to 350 degrees F. Slowly and thoroughly mix
together the eggs, butter, brown sugar, corn syrup, and
vanilla. Pour the mixture into the two pie shells. As this
mixture will not “rise” like some pies, you can fill the
shells higher than usual, but not so high that they boil over
and leave a sticky, burned mess in your oven. Cover the pie
with pecans. Bake for about an hour.
Recipe Edain McCoy