Pecan Pie

Time for another Wordful Wednesday with SevEn cLoWn CirCus.

I am nothing if I am not accommodating. Many of you asked for my Pecan Pie recipe and I am happy to oblige. Here you go:

Susie's Homemade Pecan Pie
Ingredients:
1/2 Fail-Proof Pie Crust Recipe
2/3 cup sugar
1/3 cup butter, melted
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/2 tsp salt
3 eggs
1 cup pecan, chopped plus enough pecan halves to top the pie

Directions:
1. Preheat oven to 375 degrees.
2. Prepare pie crust.
3. In a medium bowl, beat sugar, butter, corn syrups, salt and eggs with a hand mixer. Stir in pecans and pour into the prepared crust. Top with pecan halves in concentric circles.
4. Bake 40 to 50 minutes until set. For easy service, cool at least 20 minutes before serving.

Serves 8

Susie's Homemade Apple Pie

As promised, this is my apple pie.

When it comes to pies, I am more of a purest in terms of design. I really like the rustic look and the flavor speaks for itself. So, go pick some apples and try this recipe today:-)

Susie's Homemade Apple Pie
Fail Proof Pie Crust (See Recipe Below)
6 cups apples, peeled, thinly sliced
3/4 cup sugar plus additional sugar for top crust
2 tbls flour
1/2 tsp cinnamon plus
1/8 tsp nutmeg

1. Preheat oven to 375 degrees.

2. Prepare the pie crust recipe. Line 9-inch pie plate with 1/2 the recipe.

3. In a large bowl, stir together sugar, flour, cinnamon and nutmeg. Add apples and gently toss. Transfer apples to pastry lined pie plate. Cover with remaining pie crust. Brust crust with enough milk until it pools in places. Sprinkle generously with sugar and cinnamon. Cut slits in the crust for venting.

4. Shield the edges of the crust with aluminum foil. Bake for 25 minutes. Remove foil and bake for 25 to 30 more minutes or until top is golden brown. Cool on wire rack.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 10 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (8.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 706.1
Calories From Fat (43%) 302.54
% Daily Value
Total Fat 33.68g 52%
Saturated Fat 11.83g 59%
Cholesterol 48.74mg 16%
Sodium 13.51mg <1%>

Recipe Cost: $4.26
Serving Cost: $0.53

And, if you have left over pie crust, make Poor-Man Cookies. It is another recipe my mother-in-law gave me. She got it from her mother. They grow up on a farm in Kansas and nothing was wasted...NOTHING. Besides recycling pie crust, they are really good. Give this a try:

Directions:
1. Roll out leftover pie crust on a cookie sheet.

2. Brush with enough milk until it pools in places.

3. Generously sprinkle with sugar and cinnamon.

4. Bake at 375 degrees until golden brown.

5. Break into pieces and enjoy.

Fail Proof Pie Crust

On Friday, Little Momma and Company wrote about her pie-making woes. In response to that, I offered to post my mother-in-law's pie crust recipe. Unfortunately, she was out of town this weekend and I just now got permission to publish her secret. Here it is:

Fail Proof Pie Crust
3 Cups Flour
1 1/4 Cups Crisco
1 egg
4 Tbsp. cold water
For golden double crust:
Milk
Sugar

1. Cut the Crisco into the flour.
2. Mix the egg and water together.
3. Mix egg mixture into the flour/Crisco mixture until just combined (handling as little as possible).
4. Divide into 2 equal pieces.
5. Immediately, roll out on floured surface to desired size. Do not chill this dough! Roll in one direction and keep the dough moving so it doesn't stick to your surface.
6. Fill as desired.
7. For double crust recipes, coat top crust with milk and spinkle with sugar for a golden crust.
8. Bake according to your favorite filling recipe and enjoy.

Yield: 1 9-inch double crust or 3 8-inch single crusts.