So, my apologies to my readers. I know I've neglected you the last few weeks. I had a car accident six weeks ago. Car shopping (ick) and physiotherapy (ouch) have devoured my free time faster than grasshoppers chowing down on a field of newly headed wheat!
I do intend to get back to regular posting!
On that note, this is the last week of the month and that means recipe week! I wondered what ooey gooey delight I could post to serve as a sweet finishing touch to Easter dinner and the answer came in the form of pecan pie!
You can thank my husband for this recipe. A few years back I discovered his favourite pie was pecan (a pie I had never made before). The quest for a good recipe was on! Everyone who's had the pleasure of tasting this pie remains eternally grateful to him!
A warning comes attached to this pie. It's very sweet and rich. A cup of tea or glass of cold milk are mandatory accompaniments to it.
For the really adventurous I'm including a never fail pastry recipe. Guaranteed to be light and flaky every time - no concrete pastry from this recipe! But, if you don't feel up to the challenge, just go pick up a frozen pie crust and throw in the filling. People will think you slaved over a hot stove all day!
NEVER FAIL PASTRY
- one recipe makes enough for four covered pies - the extra pastry freezes well
5 cups flour
2 tsp. salt
2 tsp. baking powder
2 cups Tenderflake or Crisco lard (shortening)
1 beaten egg
1 tbsp. vinegar
Mix flour, salt, and baking powder together. Cut the lard into the flour mixture until crumbly. (HINT - if you have a Kitchenaide it makes easy work of this step, then you can hand mix the rest,)
Beat the egg in a glass measuring cup, add the vinegar, then add enough cold water to make 3/4 cup of liquid.
Add the liquid mixture to the flour crumb mixture and mix by hand - knead a couple of times on a hard surface to completely mix.
NOTE: If you want to 1/2 this recipe use the whole egg and just half of the other liquid ingredients.
PECAN PIE FILLING
1/3 tsp. salt
1/3 cup melted butter
1 tsp. vanilla
1 1/2 cups roasted pecans
Roast the pecans:
Put 1 1/2 cups pecans on a plate and put in the microwave. Microwave on high for two minutes. Turn them over a few times, put them back in for one more minute. Use a knife to cut pecan into large chunks.