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PECAN PIE
story and photographs by rinne allen
this fall there was a record crop of pecans. we gathered a five gallon
bucketful and shelled them one by one. the trees are still
full with pecans that have yet to fall or be knocked out
of the trees by pecan lovers. |
preheat oven to 350 degrees
3 eggs
1 c. dark corn syrup
1 c. sugar
1 t. vanilla
pinch o' salt
3 T. melted butter
2 c. pecans (left chuncky or chopped, your choice)
pie crust
mix eggs and syrup. add sugar, vanilla, salt, and butter.
stir in pecans. pour mixture into pie crust. bake for 45-60
minutes. serve warm or chill to thicken. |
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gardening
leads to cooking.
having fresh grown vegetables on hand inspires the appetite.
having a beautiful r.wood bowl to put it all in finishes it off
perfectly.
rebecca wood shares a recipe from her garden . . .