Oregon Coast Waves - 1.5

CELESTE’S PECAN PIE
PECAN PIE FILLING:
1 cup light corn syrup
(I use Karo brand)
3/4 cups sugar
1/2 cup brown sugar
3 whole eggs, beaten
1/3 cup (2/3 stick) salted butter, melted
and cooled
1 tsp real vanilla
1/2 tsp salt
1-1/2 heaping cups of pecans-sliced in
half the long way.
Preheat your oven to 350 F degrees
In a large mixing bowl, combine the corn
syrup, the sugar and the brown sugar
along with the eggs. Combine.
Add the butter, salt and vanilla. Whisk
the mixture until it’s totally combined.
Use a fork and prick the bottom of the
pie dough a few times.
Place the chopped pecans in the bottom
of the pie crust.
Then pour the mixture over the top of
the pecans. Let them rise to the top.
Cover the pie in foil and place it in the
oven on a baking sheet. Bake the pie
covered for 35 minutes. Remove the
foil, continue baking for 25-35 minutes
longer. Bring careful not to burn the crust
or pecans. If it is browning too quickly,
cover it again with foil.
The pie should not be overly jiggly when
it’s removed from the oven. If it’s jiggly
bake for another 5-6 minutes at a time
until finished.
Let the pecan pie cool before slicing.
MY HOMEMADE FAIL
PROOF PIE CRUST:
3 cups all purpose unbleached flour
1-1/4 teaspoon French salt (or any salt
you prefer)
3/4 cup salted butter, cut into pieces
3/4 cup of Crisco shortening, cut it into
pieces
1 egg, room temp.
1-1/2 Tablespoons distilled white vinegar
4-1/2 Tablespoons ice cold water
In a large stainless mixing bowl combine
the flour, salt, butter and shortening.
Using a pastry cutter it fork , work it all
together-until the mixtures resembles
coarse crumbs
With a fork, beat the egg and add it to
the bowl
Add the vinegar
Add the water
Stir it all together, until everything
is combined. Adding another 1-2
tablespoons of ice cold water if needed
for the moisture.
Separate into two equal balls
Roll your pie dough out on a pastry mat
on a lightly floured surface. Roll it out 1
inch larger in diameter than the top of
your pie pan.
Carefully fold it in half to transfer to your
pie dish. Unfold it so that it covers the
whole pan.
Cut off the excess pie dough so that it
hangs just below the lip of the pan.
Tuck the edges under, so that there’s a
nice even dough rim.
You can leave rustic like this or you can
use your fingers to create a nice decorative
edge. Using your left thumb and pointer
finger on the inside of the lip and your
right pointer finger between the other
two fingers on the outside of the lip. This
will give the classic pie dough edge along
the rim. Keep going until you’ve gone
around the entire rim.
Wrap both balls individually In plastic
bags. Place them in the freezer. Remove
them from the freezer 30-35 minutes
before you need to use them.
If you’re in a hurry...my go to pie crust is
in the frozen case at Trader Joe’s. It comes
in a set of two pie crusts.
There is absolutely NOTHING in the
world that comes close to Pecan Pie in
my book! This is my very favorite pie. It’s
sweet and salty and the texture is perfect!
Every fall, we are abundantly blessed
with a new crop of pecans. My good
friend, Janet Romney from southern
New Mexico sends me fresh pecans in
the bulk. It’s one of my most anticipated
deliveries every fall.
Serve with fresh whipped cream or vanilla
ice cream. And my preference is to serve
with both-you cannot go wrong!
WRITTEN BY CELESTE MCENTEE | PHOTO BY JEREMY BURKE