re: Pecan pie recipe

Pecan Pie (MD'S Mom’s Pecan Pie)

Cooked in a shallow ready made pie crust from the freezer section of grocery







Need

1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar
2 - Eggs
Pinch - Salt
1 Tablespoon – Jelly (plum works best)
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
Frozen shallow dish pie crust

Directions

Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl.

Add vanilla and mix.

Add chopped pecans and mix

Pour into pie shell.

Bake at 350 degrees until firm (about 20 min).

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Pecan Tasseys – MD's Wife's Pecan Tasseys

Use ready made Pillsbury dough boy pie crust and small “bite size” muffin pans







Need

1/4 Stick – Unsalted Butter at room temperature
1 Cup – Sugar or you may use “Splenda”
2 – Egg beaters
Pinch - Salt
1 Tablespoon – Jelly (plum works best). May use “no sugar added” jelly.
1 Tablespoon – Self Rising Flour
1 Tablespoon - Water
1 Teaspoon - Vanilla
1 Cup - Chopped Pecan pieces
2 Pie crusts

Directions

Mix butter, sugar, eggs, salt, jelly, flour and water in a bowl. Add vanilla and chopped pecans and mix until blended.

Cut pie crust into 2 inch circles and press each mini-crust into a muffin depression.

Add about 2 tablespoons of filling to each crust lined muffin shell. Fill each crust about 2/3rds full. Bake at 350 degrees until firm (about 20 min).


MD's Pie crust:

Need

2 sticks (cold) unsalted butter
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3-5 T ice water

Directions

Cut the 2 sticks of butter into small pieces and place in the freezer while you prep the flour salt and sugar. The colder the butter, the better your crust will be. Place the flour, salt and sugar in a food processor and pulse to combine. Then begin adding the cold butter to the flour blend and pulse the food processor until mixture forms small crumbs. This should only take a few pulses, about 15 seconds. You can cut the butter in by hand if you do not have a food processor.

Add 3 Tablespoons of (cold) ice water to the mixture and pulse until dough comes together in a ball. The dough should hold together when you pinch it between your fingers. Remove the dough from the processor and shape it into a ball. Do not work the dough too much – less manipulation of the dough is better.

Divide the dough into two balls and form each into a a small round flat disc. Wrap each disk in plastic wrap and refrigerate for at least one hour to allow the dough to rest and grow cold again.

If you take care to not overwork your dough, this will make a nice crust.

Most pie recipes also work very well with a ready-made crust from the Grocery.