The Nutty Christmas (Pecan Pie)

There’s still a long time till we do the Nutty Christmas but I was trying to look up Pecan Pie recipes for our Nutty Christmas, which were eggless and cheapish and, and, and it wasn’t easy.

I think I like this Upside Down Pecan Pie from Martha Stewart, it is long and there are things that I don’t have/have to source – This recipe calls for 10 inch cast iron skillet. Cast iron skillets cost about 30 pounds…sure it could be an investment…but no I have 30 pounds in my bank account, this isn’t gonna work…so I’m going to make the adjustments and cross my fingers!

 – 12 tbsp unsalted butter
– 1/2 cup honey
– 1 cup packed light-brown sugar
– 1/2 cup granulated sugar
– 4 cup pecan halves
– 3/4 cup heavy cream
– all purpose flour for dusting
1/2 recipe pate brisee
 – 1 1/4 cup all purpose flour
– 1/2 tsp coarse salt
– 1/2 tsp sugar
– 1/2 cup chilled unsalted butter
– 1/8 to 1/4 cup ice water

1. prep
chill 1/2 cup butter like the day before + make ice
2. hour 0
– place flour, salt, sugar in blender, combine
– add butter => coarse meal
– add water until it holds together
– refrigerate for at least an hour
3. hour 0.5
 – combine butter, honey, sugars in a pan, bring to boil, let boil for 4 minutes
– add pecans and heavy cream, let boil for 3 more minutes
– transfer to 10 inch cake tin – use wooden spoon
– gently mound pecans and caramel slightly in centre of pan, having a gap between pecans and edge
– let stand about 30 minutes to cool
4. hour 1
 – preheat oven to 420˚F with rack in top third
– on clean lightly floured work surface, roll out one dish of prepared chilled pastry to approx 1/8 inch thick, 13-inch diameter circle
– place pastry over cake pan carefully tucking the dough down against the edge of tit and around the edge of the mound of pecans – trim excess
– place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel
– place pan in the oven and bake pie until the dough is just turning golden brown (about 10 minutes)
– reduce the heat to 350˚F and continue baking till pastry is cooked through and caramel is bubbling up around edges (about 30 minutes)
– remove pie from oven – let cool about 20 minutes
5. hour 2
 – invert carefully onto parchment lined tray (be careful, if it does not release easily heat over medium heat for about 30 seconds)
– easy to transfer to plate once inverted

shopping list
2 x tesco everyday value unsalted butter (0.98 each)
Tesco light soft brown sugar 500g (1.49)
Tesco Pecans 100g x 4 (1.65 each)
Tesco Fresh British Double Cream 300 ml (0.85)
Tesco Plain Flour 1 kg (1.10)
Tesco Everyday Value Clear Honey 340g (0.99)


 Update from the future: A year later, I bought a cast iron skillet and made it again!

Leave a thought

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s