I first talked about our tradition of "Adjourning to pie" to the meetings of the directors of the El Dorado Western Railway in October 2006.
Regardless of the scope of discussion or extent of disagreement, the board meeting always adjourns to pie. A slice of pie and cup of juice has a way of placing us at ease. It allows us to relax and turn our attention away from the business of running a railroad.
Each time my turn to bring pie comes around, I usually bake two of my favorite pies--chocolate cream and pecan. The link takes you to my October 5, 2006 blog and chocolate cram pie recipe.
This recipe comes from the fourth edition of Professional Baking by Wayne Gisslen (link takes you to Amazon.com). The is recipe makes 2 (9-inch) pies. I find a mixture of half light and half dark corn syrup makes the best pecan pie. Use brown sugar if you desire a darker color and stronger flavor.
14 ounces granulated sugar
4 ounces butter
1/2 teaspoon salt
1 pound 8 ounces whole eggs (about 7 to 8 large)
1 pound 8 ounces dark corn syrup (about 17 fluid ounces)
1 tablespoon vanilla extract
10 ounces roasted pecans
Using the paddle attachment at low speed, blend sugar, butter and salt until evenly blended. With the machine running, add eggs a little at a time until they are all absorbed. Add syrup and vanilla. Mix until well blended.
To assemble pies, distribute pecans evenly in pie shells. Fill each pie shell with approximately 1 pound 12 ounces syrup mixture.
Bake at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more, until set. Cool thoroughly. Cut into 6 or 8 slices as desired.
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