Thursday, November 25, 2010

now, we get down and dirty

So if you scroll down a little bit you will see the original pecan pie I made, but here is my version, which is much better.


Pecan Pie


1 c. unbleached flour

1/2 teaspoon salt

3-4 tablespoons cold water

1/4 c. + 2 tbsp vegetable shortening


2/3 cup dark corn syrup

1/2 c. maple syrup

1/6 c. Earth Balance (go ahead and guesstimate here)

1 tablespoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon salt

3 cups pecans

1 tbsp golden or brown flax meal (Bob’s Red Mill sells this)

To make:

Preheat the oven to 350 F.

1. To make the Pie Crust: Stir the flour and salt together in a bowl. Add shortening in small dollops and ‘cut’ with a pastry cutter or a fork. Which means to press and separate the shortening into the flour. Keep cutting the shortening until all of it had been used and they mixture is flaky. Add water until just moist enough to hold together. Make sure not to add too much water without mixing and then having to add more flour. That’s no good.

2. Flour a cutting board/baking tray and place your dough on the surface with floured hands. Flour your rolling pin and then roll to less then 1/8 in thickness, or enough to fit whatever pie place your using.

3. To flip into pie pan, place pan on top of the dough, then flip the whole board over and unstick the dough. It should fall right into the tray. rearrange the dough so it is evenly spaced all around. To crimp the edges, pinch the edges with your fingers while pressing in to make a peak shape and repeat around the edge.

4. Place pecans into the pie crust and bake for 20 minutes.

5. In a medium saucepan combine Corn Syrup, Maple Syrup, and Butter. Melt and stir. When melted, add vinilla, cinnamon, and salt. Simmer for 5 minutes over medium-low heat and remove from heat. Add flax meal and whisk well. Pour mixture over now baked pecans.

6. Bake at 350 for 30 more minutes. (Make sure to put a baking sheet under the pie, especially at high altitude because their prone to boil over) Remove and allow to cool before cutting.




and then my grandma made chocolate cupcakes and I made icing, both from Vegan Cupcakes Take Over the World.


IMG_0044and vegan whipped cream! Whoop!

So I hope you’ve enjoyed and had a Happy Thanksgiving! 

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