Pecan Pie

At first I was going to share this recipe before the holiday (in case any of you wanted to make it) - but then I realized it would be strange to share a recipe that hadn't actually been eaten yet. Sure the pie smelled amazing, but I'm pretty sure most people get the real enjoyment out of their pies by eating them. So I decided to wait until after the Thanksgiving meal to make sure that the pie really did taste as good as it looked/smelled.

And boy did it! It was sweet, but not too sweet. The crust was flaky and buttery and not tough at all (which can sometimes happen if you overwork the dough). So, in the unlikely event that you are still hungry, or didn't have enough pie yesterday, or just feel like celebrating for one more day. Here is a recipe that is sure to be a crowd-pleaser or even just a "you-pleaser."

Happy Holiday Season!

Pecan Pie

Pie Crust (trusty recipe from smitten kitchen)
2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
16 tablespoons cold butter, cubed
1 cup, chilled water

1. Cube the butter and place the butter back in the fridge. Whisk together flour, sugar, and salt.

2. Add the butter cubes to the flour mixture and using a pastry cutter (or two knives) to blend the butter into the flour. The texture when finished will resemble small peas.

3. Drizzle 1/2 cup of the cold water and using a wooden spoon or rubber spatula bring the dough together. When Almost completely combined, use your hands to bring all the dough together. You may need to add a little more water to bring it all together. *don't over mix*

4. Split the dough in 1/2 and wrap each ball in plastic wrap. Refrigerate for 2 hours. Or until ready to use.

5. When ready to use, place the dough in between 2 sheets of wax paper and roll out to a circle big enough to fill a pie plate. Transfer to the pie plate and punch holes in the crust using a knife. Place back in the fridge until ready to bake.

Filling
3/4 cup light corn syrup
3/4 cup sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons milk
2 tablespoons flour
4 tablespoons butter, melted
1 cup pecans

1. Mix the syrup, sugar, eggs and vanilla. Add the milk, flour, and melted butter and mix in the pecans.

2. Pour the filling into the unbaked crust.

3. Bake at 350 F for about 45 minutes, until set.

Happy Thanksgiving

courtesy of www.peanuts.com

I don't have a recipe to post today. Not that we didn't cook this week or that I don't have a pile of great new things to try staring at me as I sit here typing this. My plan is to bake a pecan pie later this week to bring to my in-law's house for Thanksgiving, or maybe a French apple cake. I just haven't decided yet. I'm trying to be a little more in the moment. And I think that means that sometimes you just don't plan out exactly what recipe to make and post for the week. I'll try not to make a habit of it.

But in the spirit of my favorite holiday, a day when I will set aside the law books and try as hard as I may not to discuss heightened pleading standards and conspiring tortfeasors, this week especially I am celebrating how wonderful my family truly is.

Today my parents drove all the way up from PA just to spend the day at an event hosted at my law school. And, while I'm not sure they actually enjoyed being cold-called by a nutty British contracts professor, I sure enjoyed watching it! I am so truly thankful of how invested they are (and always have been). And of course for my amazing husband with out whose support I'm not sure I would survive law school. (even if he hid at home today to escape the wrath of cold-calling professors)

There is so much to be thankful for. And so many reasons to be in the moment. I hope you get to spend the holiday with the people you are most thankful for.

Stay tuned for a pecan pie later in the week - or French apple cake - or maybe something totally different - who knows :o)

Happy Thanksgiving!