Jen,

I almost never make just one pie. It just a little bit extra work for a second pie, which I can give to someone as a treat.

Regards,

Pie-love wrote: Now that I have tasted how good this combination is, I did consider going over and taking the pie back.

A girl after my own heart. Beautiful pie, Jen - that does sound like a delicious combination.

Here's my contribution to a belated National Pie Day which I'll celebrate Monday at work.

When I think pie, I'm thinking pecan. No, not pee can, I said pecan (puh KAHN.) Pee cans are what truckers use. I grew up eating pecan pies made by gradmaw who lived in Mississippi, and had two pecan trees in her yard. Sometimes her neighbor, her cousin, would make the pie. Sometimes her neighbor on the other side, also a cousin, would make the pie. Each had their own pecan trees in their own yard. If I was lucky, and got to visit during a wknd where there was any kind of "church social" after services, then I'd get to try pecan pies from other people in town - usually also made with pecans from their own tree. When I think of true southern pecan pie, I'm thinking of a pie crust basically filled with pecans, and a little bit of that sugar / custard mixed in, only as a binding agent. Most pecan pies I've encountered outside of the deep south are what I'd call northern pecan pies - mostly custard with a single layer of pecans on top. I gotta tell ya, when done right, I love them both. I kinda make a hybrid. Not as much sweet stuff as in most recipes, with more pecans, and more butter. My standard recipe for a deep dish pie crust:

3 eggs, beaten
1/2 cup of sugar
2/3 cup of cheap, imitation butter flavored pancake syrup
1 tsp of real Vanilla extract
3 tbs melted butter
1.5 cups of halved pecans
Mix it all together in a bowl large enough, and then pour it into your pie crust. Bake it at around 325-350. Probably take an hour. If the top starts getting too browned before the middle is set, cover it with foil, and stick it back in. When the middle is set, your pie is done. With an hour in the oven, I'd say total preparation time is one hour and 2 minutes. Seriously. Cracking the three eggs is the most time consuming part of the prep.
Today's product will be two pies. One basic, and one made with cinnamon glazed pecans:

Ingredients at the ready:


The nuts:


Ingredients mixed after about 40 seconds of hard labor:


Into the shells they go:


They get to enjoy a nice hour long sauna*:


The twins after their tanning session:


Cinnamon glazed pie:


Basic pie:


No samplings yet, but I had to top the cinnamon one with foil for a few minutes. Some of the goods stuck to the foil and I got to peel the remnants from the foil and taste.
It might really be something special indeed, if I do say so myself.

Happy belated Pie Day, everyone!!

*Ok, well, I'm kinda showing off my oven a lil too. Even tho I should have wiped the fingerprints off first.

Pie-love wrote:Here is our pie contribution, blueberry peach:

Before the lid goes on:


And the first slice:


I had never made blueberry-peach before-- it is very good, combining the rich fruitiness of the peaches with dark berry flavors of the blueberries, with neither overwhelming the other. I prefer it to either single flavor.

I made two of these pies, one I dropped off at the house of some neighbors who had done us a favor. They weren't home, so I used their spare key to let myself in-- like the Pie Fairy. Now that I have tasted how good this combination is, I did consider going over and taking the pie back. However, I think one of these will be sufficient for the two of us.

Jen

In the summer I usually have this duo in a cobbler. I love the sweet biscuit topping.

seebee wrote:Basic pie:

Gorgeous! (The pies, the oven, the story!) I like that your recipe is "not as much of the sweet stuff" too. As a Massachusetts-raised Yankee, I will have to work on the puh-CAHN pronunciation, though.

Jen