baking
Pecan Pie
Ingredients:
1 stick of butter
1 cup Karo syrup
1 cup organic sugar
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9-inch Honey-grahm pie shell
To begin my adventure, I went out to my uncle’s house because I had been told that his pecan tree was producing this year. My aunt was there, and she helped me gather the pecans from around the tree, sufficiently getting my hands dirty and dirt underneath my nails, which, while unpleasant, was part of the experience. We had at least two Ziploc bags FULL of pecans before I left. I went to the store to get the other ingredients, and then brought it all home and began my work.
I washed, and then shelled the pecans one by one, listening to the wind howling around my house, feeling the shells wear the skin on my thumbs.
When I finished here, I chopped the pecans, figuring out a method that makes the process easier.
I then turned on the oven as I beat the eggs, to 350°F. I warmed and mixed the ingredients, then inserted them into the oven for an hour.
I had to wait a while for it to cool before I could sit and enjoy it, but once I was able to, the pie was marvelous! The freshly shelled and chopped pecans made all the difference.
Ingredients:
1 stick of butter
1 cup Karo syrup
1 cup organic sugar
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9-inch Honey-grahm pie shell
To begin my adventure, I went out to my uncle’s house because I had been told that his pecan tree was producing this year. My aunt was there, and she helped me gather the pecans from around the tree, sufficiently getting my hands dirty and dirt underneath my nails, which, while unpleasant, was part of the experience. We had at least two Ziploc bags FULL of pecans before I left. I went to the store to get the other ingredients, and then brought it all home and began my work.
I washed, and then shelled the pecans one by one, listening to the wind howling around my house, feeling the shells wear the skin on my thumbs.
When I finished here, I chopped the pecans, figuring out a method that makes the process easier.
I then turned on the oven as I beat the eggs, to 350°F. I warmed and mixed the ingredients, then inserted them into the oven for an hour.
I had to wait a while for it to cool before I could sit and enjoy it, but once I was able to, the pie was marvelous! The freshly shelled and chopped pecans made all the difference.