WELCOME TO PIE-DAY-FRIDAY, FRIENDS! I’m so so excited to present this new little series to the blog, from now through the holidays! To answer some questions you may have:
WHEN: Fridays, from now to New Years!
WHY: Because we all could use a little help with our pie game, amiright? (Except for my Aunt Maggie who is baller at pies. But still).
I’m starting out with my FAVORITE pie, an oldie but a goodie, an all-around classic and integral player in the holiday season lineup… PECAN PIE! (Are there a lot of caps in this post or IS IT JUST ME?).
Last year, I wrote about this pie: “You will want to make it. You will be proud to partake of it, even. It’s rich and toasty, sweetly mapled, faintly caramel-ish – it is deep, this pecan pie. Deep in the maple/brown sugar/molasses, complex-and-nuanced sort of way, not in the literal depth sort of way. You know. It’s like, deep, man.”
To make this thing we toast pecans for true nuttiness, use maple syrup and a glug of molasses instead of the usual corn syrup (for a cleaner, whole-er kind of sweetness), and round the pie out with some brown sugar for depth, heavy cream and egg yolks for pure richness, and salt to make it sing. And oh, does it sing.
And if you use store-bought pie dough? (Which I do only sometimes but have no shame in doing?) Easy as PIE. (…See what I did there?)
Click here for the recipe for Deeply Pecan Pie.
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