Wednesday, March 6, 2013

Pumpkin Pecan Pie

Okay - I realize this is a bit out of season, but it was time for a Let's Talk Food article today and in perusing old family recipes this came up. What touched me more than anything was that it is written by my mother's hand, in her own distinctive style.  She passed away in 2009, so these moments of stumbling across something so very connected to her are getting fewer and further between.

Growing up in the Midwest, sweets were a regular part of our diet. We didn't have great access to fresh ingredients out-of-season and money was tight anyway.  Salads were often Jello concoctions filled with anything from celery to canned fruit and desserts were much sweeter and richer than is common on the West Coast today. I think if you traveled to the southern United States you would find the tradition still intact.  I mean, these are the people who invented deep-fried butter and deep-fried candy bars. Just thinking about their cooking style makes my arteries clog up a bit.


When I was very young, Thanksgiving dinner ended with the traditional Pumpkin Pie topped by a dollop of whipped cream.  Then one of my relatives found this Pumpkin Pecan Pie recipe somewhere - a women's magazine, a friend, who knows - and it became the new ending for our family celebration each year. Also gone was the real whipped cream. Women were beginning to discover the first real convenience foods such as casseroles using Campbell's Soup as a base. Cool Whip was another they embraced enthusiastically. There is a return to fresh which I applaud totally, but think we need to put in perspective why this was so popular. When you have at least 15 people to serve dinner to, it's a no holds barred bit of craziness trying to get all the food to the table and onto everyone's plates while still hot. Cool Whip was one tiny concession that made the cook's job a little easier. Many no longer have such large get-togethers, so it's easier to take the time to whip the cream.



The one thing I am sorry I don't seem to have any longer is my mother's recipe for pie crust. It was the flakiest crust I have ever had. Her secret? A little white vinegar!  I remember making it for a boyfriend once and he actually inhaled a few flakes that went flying as he bit into the crust.  My current husband is not that big on crust, so I have lost my touch. In an internet search I did find a recipe that must be almost, if not exactly, the same and have copied it below. The filling, however, is the original one.  It brings back wonderful memories of those enormous extended family holiday dinners with the adults crammed around the dining room table and the kids squished around the one in the kitchen. Remember, this is very rich and sweet!  Just a sliver will do you!!!

Pumpkin Pecan Pie

1            Single Pie Crust - Recipe at bottom
3            Slightly Beaten Eggs
1 C        Canned Pumpkin (note says you can use mashed but make sure it's a similar consistency)
1 C        Sugar
1 C        Dark Corn Syrup (mom used Karo brand)
1 tsp      Vanilla
1/2 tsp   Cinnamon
1/4 tsp    Salt
1 C        Chopped Pecans (also great with whole pecans, but can be harder to slice thin)
Whipped Cream (directions at All-Recipes hyperlink)

Preheat oven to 350 degrees. Prepare single pie crust.  Combine eggs, pumpkin, sugar, syrup, vanilla, cinnamon and salt.  Pour in unbaked pie shell.  Top with chopped pecans or if you prefer, arrange whole pecans decoratively on top. Bake for about 40 minutes or until knife inserted in centre comes out clean.  Chill.  Serve topped with whipped cream.

Notes - I remember having this at room temperature and maybe even slightly warm once.  I NEVER remember actually chilling it and eating it cold.  BUT memories do become confused over time.  Personally I am going to try this recipe at my next big family dinner, but it's going on the plates slightly warm or room temperature..

Pie Crust - I copied this as is from a posting on Food.com as it sounds like exactly what I remember. My mom used Crisco shortening. It makes crust enough for 2 pies of topped and 4 pies of only bottom is crust.


My Favorite Vinegar Pie Crust

By ketchupqueen on September 21, 2005
3 Reviews
  • timer
  • Prep Time: 8 mins
  • Total Time: 8 mins
  • Yield: 4 pie crusts

About This Recipe

"I won't eat any other kind; my grandma, mom, and aunt make this, and until I was 11, I didn't know there WAS another kind. Good both in desserts (sprinkle top with sugar for a two-crust pie) and main dishes (really good with pot pie). Don't go substituting for the shortening, unless you use lard. Lard and shortening are 100% fat, while butter and margarine are only 80% fat. It won't work right, trust me. To freeze, flatten individual crusts into discs about 1/2 to 3/4 inch thick, wrap in waxed paper, and freeze in airtight freezer bags with all the air squeezed out. To defrost, let sit out, don't do it in the fridge or it'll get too dry. It doesn't have to completely defrost before you use it; just start rolling as it's starting to soften and it'll speed the process. Makes 4 pie crusts (enough for 4 one-crust pies or 2 two-crust pies). Also good for pasties, turnovers, etc."

Ingredients

    • 3 cups flour
    • 1 teaspoon salt
    • 1 1/4 cups shortening
    • 1 tablespoon white vinegar
    • 5 tablespoons ice water ( put water with ice in a bowl before you start cooking and spoon it out with a Tbsp. to measure)
    • 1 eggs

Directions

  1. Mix salt with flour.
  2. With pastry cutter or fork and knife, cut shortening into flour mixture until the mixture resembles coarse crumbs. Make sure there are no large pieces left.
  3. Add egg and knead in just until mixed.
  4. Quickly add vinegar and ice water all at once.
  5. Knead until dough is a cohesive, homogenous ball that just begins to pull away from sides. (Flour hands if necessary.).
  6. Divide into four equal balls for immediate use or to freeze. If it's a warm day, you may need to chill the dough just a few minutes to make it easier to roll.

No comments:

Post a Comment