Arizona pecan pie.
You can use Arizona-grown pecans to give this old standard a regional slant.
1 cup light corn syrup
About 1 cup sugar
1 cup whipping cream
2 tablespoons each butter or margarine (cut into 1/4-in. cubes), yellow cornmeal, and all-purpose flour
1/2 teaspoon vanilla
2 1/2 cups pecans, whole, chopped, or a mixture
Unbaked 9-inch pie crust
1 small orange
Beat together until blended the corn syrup, 1 cup sugar, eggs, 2 tablespoons of the cream, butter, cornmeal, flour, and vanilla. Stir in the pecans and pour into the pastry shell.
Bake pie on a rack in the lower third of a 350| oven until center is set when pan is gently shaken, 40 to 45 minutes. Let cool at least 30 minutes; serve warm or cool.
Whip remaining cream until it holds soft peaks; sweeten to taste with sugar. Pare orange-colored part of reel from orange and cut into very thin slivers. Offer whipped cream and slivered orange peel to top individual wedges of pie. Serves 10.
Photo: Pecans make delicious, dense pie filling; top with whipped cream and orange peel
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|Date:||Jan 1, 1985|
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