PECAN PIE.
Upon request, along with the fact that we want this to be a regular feature on the blog, I thought I would share a recipe. We can call it "Hannah's First Thanksgiving Pecan Pie."
INGREDIENTS: The Crust
2 1/2 cups all purpose flour (plus some extra for rolling out the dough)
1 cup salted butter, cut into 1/2 inch cubes (it helps if it is REALLY COLD)
1 tsp salt
1 tsp honey
8 tbsp ICE water
INGREDIENTS: The Filling
1 cup light brown sugar
1/4 cup honey
1/2 cup butter
2 eggs
1 tbsp milk
1 tbsp all purpose flour
1 tsp vanilla
1 1/4 cup chopped pecans
For the Crust:
In a food processor, combine the flour, sugar, and salt, pulsing to mix. Add in the chopped up butter and the honey, pulsing until the mixture looks like a course meal with some chunky, pea-sized butter bits. As you continue to pulse the mix, add the ice water one tablespoon at a time. When the dough begins to clump, pinch some and see if it holds together. If not, add more water until it does.
Take the dough out of the processor and place on a floured, flat surface. Shape the dough into two discs, kneading only a small amount. It is GOOD to still see some butter chunks in the dough - that's what makes the flakiness. Sprinkle some flour on each disc and then wrap and refrigerate, preferably for at least an hour if not a whole day. When you are ready to make the pie, take the dough out of the fridge and let it set for 10 minutes, so it gets soft and easier to roll out. (This specific crust recipe, obviously, makes enough for TWO pecan pies - so you could make two, or freeze the other dough ball for later, OR if you are making a fruit pie, you have enough dough for a beautiful basket weave top!)
For the Filling:
Preheat the oven to 400 degrees.
In a large mixing bowl, beat the eggs and stir in melted butter. Add the brown sugar, honey, and flour, mixing well. Finally, add your milk, 1 cup of nuts, and the vanilla.
After rolling out your pie crust and pressing it into a 9-inch pie pan, pour in the mixture. Sprinkle the remaining pecans over the top of the liquid.
Bake for 10 minutes at 400 degrees, and then reduce the oven temperature to 350 degrees. Bake at 350 for 30 - 40 minutes.
So delicious! We even topped ours with some fresh whipped cream - literally just some heavy cream poured into a bowl and whisked until it thickens up. Enjoy!