Let's Cook

Friday, November 14, 2014

Grandma Corie and Aunt Ruby's Pecan Pie

With Thanksgiving around the corner, I think most of us are gathering up our favorite recipes in preparation for that day of feasting aka gorging :) Thanksgiving is one of my family's favorite holidays and I love reminiscing over past Thanksgiving dinners with family and friends. So many fond memories made!

This pecan recipe was handed down by Corie Guthrie and her daughter, Ruby Dereberry..and on to their niece, Barbara McKean who is my best friend Bettye's, mom. Bettye shared it with me. Did ya'll get all that? These gals were Texas "pioneers" and they knew how to cook!!

I am posting this recipe exactly as it was handed down....

Grandma Corie and Aunt Ruby's Pecan Pie

1 1/2 cup pecans
3 beaten eggs
1 TBS Oleo*
1 cup Karo syrup
1/2 tsp vanilla
1 cup sugar
1 Tbsp flour
1 9" unbaked pie crust (see recipe below)

Mix ingredients - blend well. Bake 350 40-45 minutes. In a glass dish bake 325.

*translates to margarine :) I use real butter myself

It almost seems sacrilegious to make this pie and use a store bought crust. Having said that...I'm as guilty of that as anyone. BUT, on occasion I have made my own crust and Barbara McKean was a master at the pie crust making! Here is her recipe just as it was shared with me by my friend Bettye:

Mom's Pie Crust

2 cup flour
3/4 cup Crisco
1/2 tsp salt
1/2 cup water

At this point you were left alone to figure it out :)

Let me help a little....make sure the Crisco is chilled so that it can be cut into the flour and salt until it resembles course crumbs. Then add the water (cold water!) and with a folk (or hands) mix into a shaggy dough being careful not to over do it or the dough will be "tough". Chill the dough for about an hour. Place the dough on wax paper that has been lightly floured and roll the dough with a lightly floured rolling pin to about 1/4 inch thick and place in a 9" pie plate.

Mock Bourbon Pecan Pie

I honestly cannot believe that it's been 11 months since I posted anything on this blog! Life gets in the way and procrastination is one of my less than desirable traits. It's been a busy year....so many thing have happened. I'll explain some that in a separate post but today I wanted to share something I stumbled upon. We recently had friends over for dinner and I decided to make a pecan pie for dessert. After gathering all the ingredients for my Golden Pecan Pie recipe, I realized my white corn syrup bottle was all but empty. Probably a scant 1/4 cup in there and recipe called for 1 cup. What to do? No time for a trek to the grocery so I began searching for options. Voile'! I still had a pint of Pure Sorghum Molasses I had purchased at the Mennonite store last Fall while I was in TN. It was still good, hadn't gotten sugary*....so I substituted the 1 cup of Karo syrup for 1/4 cup Karo and 3/4 cup molasses.

The outcome? Oh.My.Goodness! There were two small pieces left of that pie after dinner and there were only 5 of us. This concoction resulted in what tasted like the BEST Bourbon Pecan Pie you've ever eaten! Amazing! So I've renamed this pie "Mock Bourbon Pecan Pie". Add a scoop of pure vanilla bean ice cream and folks, you've got a little piece of heaven in your mouth!

Mock Bourbon Pecan Pie

3 eggs, slightly beaten
1 tsp vanilla
3 Tbsp melted butter
1/2 tsp salt (unless you used salted butter!...then omit this)
1/2 cup sugar
1/4 cup Karo syrup
3/4 cup Pure Sorghum Molasses
1 cup chopped pecans
1 9" pie crust

Mix all ingredients except pecans. Mix well. Add pecans. Bake in a 375 preheated oven for 12 minutes. Then reduce temperature to 325 and continue to bake for 30 minutes. If the crust looks like it's getting too brown, just lay a sheet of foil over the top for the last 10 minutes or so.

*Often I don't get a chance to use all of the molasses before they go to that sugary stage. You can still use it though, by putting it in a pan and heating it thoroughly til the crystallized sugar has melted. Don't let it boil.  Let it cool and put it back in the jar or go ahead and use it.