Way too many months and miles between posts. Quite a bit of changes from January and not enough pie. Pecan pie has been on my brain for the last few weeks, so the next pie I make will be the pecan from the Joy of
Cooking book. My favorite and has yet to let me down. I will admit to changing out the vanilla for bourbon flavor or rum flavor, cooking it a bit longer to make it less like pudding and more like candy!!
Oh, also, very important, pre cook the pie crust bottom for about 7-10 min at 400, not to crisp, but just a bit cooked, makes all the difference in the end result.
More pie talk later,
Alice K
Cooking book. My favorite and has yet to let me down. I will admit to changing out the vanilla for bourbon flavor or rum flavor, cooking it a bit longer to make it less like pudding and more like candy!!
Oh, also, very important, pre cook the pie crust bottom for about 7-10 min at 400, not to crisp, but just a bit cooked, makes all the difference in the end result.
More pie talk later,
Alice K
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