Old-Fashioned Pecan Pie |
|||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||
Why this recipe works: The pecan pies of today bear little resemblance to their 19th-century inspiration. Could we recreate Old-Fashioned Pecan Pie without using modern-day processed corn syrup? Many traditional syrups (cane, sorghum) produced a great pie, but we had to mail away for those ingredients. In the end, combining maple syrup with brown sugar and molasses replicated the old-fashioned versions perfectly. We started the pie at a high oven temperature and then dropped the temperature to ensure the bottom crust was crisp and golden brown. PIE FILLING RUNETH OVER. This pie needs to be baked on a pizza pan or baking sheet covered with foil to catch the drippings which will overflow the pie pan. |
|||||||||||||||||||||||||||||
Source Source: Cook's Country |