This pie is my husband's favorite pie, and every year during October, he starts hinting about pecan pie. I have been making this pie for at least 25 years now, and it is truly a winner. This is a great pie to make if you are a first timer to pie-making, because it is so easy. If you are a pecan fan or if someone you love is, you must try this recipe. There is nothing fancy about this pie. It's just straight up pecan pie, simplicity at its best, but that is one of the reasons it is so good! I recommend that you grab some pecans, make a pastry shell, and create something beautiful this weekend!
For those who must have chocolate added to their pie - simply melt a 1/2 cup semi-sweet chocolate chips with the butter mixture.
Preparation time is 15 minutes to 25 minutes. Bake time is 55 minutes. Cool time is 2 hours.
Click here for a printable version of this recipe.
I have been making this pie for over 25 years. I believe that I clipped this recipe from a magazine in the late 80s. I don't remember which magazine now. I wrote down the history of this classic apple pie, because I thought it was really interesting and special.
"This old-fashioned apple-pie recipe won the 1987 Grand Prize in Salem Cross Inn's Annual Beehive Oven bake-off. Creators Lillie Bothwell (102 years old) and Louise Waid (106 years old), both residents of the Quaboag Nursing Home, credit their success to years of experience. They placed in the year before and decided not to enter in 1988 in order to give the younger folks a chance."
I've tweaked this recipe a little bit over the years to my tastes and every time that I serve it to people they tell me it is the best apple pie they ever had. I hope you enjoy this pie as much as my family has over the years, and I hope that it becomes a centerpiece in your baking as much as it has in mine.
This is the recipe I use when I make a double crust pie. I found this gem in a magazine in the late 80's and have been using it ever since. I am the first to admit pie crusts can be a challenge, and my advice to you is to make a lot of pie. Practice makes perfect. Please refer to my earlier blog post on pastry dough tips as most of the tips apply with this recipe too. I have a few additional tips below specifically for the double crust pastry in order to help ensure success in your pie making endeavor.
Before placing the second pie dough over the filling, moisten the edge of the pastry in the pie plate. Do this by dipping your finger in water and running your moistened finger on the pastry edge. I usually have to dip my finger in the water several times throughout the process.
Make sure to gently pinch the two crusts together. You may want to trim any excess pastry edge.
I like to fold the rim of the pastry dough away from me - to...
This is a wonderful pie! I have had this recipe for many years, and I do not remember where I found it. If you love lemon meringue pie, this recipe is perfect for you. The filling is both sweet and tart. It has a lovely creamy texture to it. I like to make mountains of meringue, because it looks amazing when pilled high on top of the filling. I also use my water-whipped baked pastry shell for this recipe. Overall, you cannot go wrong with this beautiful and delicious pie.
I place plastic wrap over the egg yolks so they don't dry.
For the meringue, I use six egg whites and a 3/4 teaspoon cream of tartar.
When whipping your meringue, make sure that your egg whites are at room temperature and that all of your utensils and equipment are very clean. Use a non-reactive bowl. I use a stainless steel bowl, but a glass bowl will work too. If it is a very humid day, you may want to wait for a different day. The humidity in the air can weigh...
I love making pies. Pie-making is one of my favorite ways to bake. Through out the years, I have tried many ways of making pastry dough. This recipe is by far the easiest, no-fail method that I have used for over twenty years now. When baked, the crust is surprisingly light and flaky - the way a good pie crust ought to be. I mainly use this recipe for single pre-baked pie recipes, such as pumpkin pie or lemon meringue pie. The recipe makes two pastry shells, so I usually use one shell for a pie and the other for a quiche. You can also do two pies instead of one if you'd rather do that! When I make a two crust pie - like apple, I use a different recipe that is also easy to put together. If you are interested in this recipe, let me know, and I will put it on a future posting.
Another great thing about this recipe is that you can make the dough and refrigerate it up to a week before using it. I love the flexibility this gives me. Even thou...
Is it your first time making a pie crust? Or perhaps you have tried making pastry shells in the past, and it just did not turn out how you thought it would? Check out these tips! The tips here are specific to my water whipped baked pastry shell, but some of them are generic. If you haven't seen my pastry shell post check it out here!
Twenty useful Tips:
1. For many years, I used Crisco shortening when making pastry dough. Crisco uses hydrogenated fats in their shortening, so I stopped using this product. Hydrogenated fats have proven to be detrimental to your health, so I try to avoid these fats as much as possible. That's not to say that you shouldn't use it if that's the only product you can find. It is just my preference. I use Spectrum, a non-hydrogenated all vegetable shortening that I found at the health food store. The texture is a little softer than Crisco, but it works just as well. You can also buy it at Amazon....