We have found great success using the America’s Test Kitchen recipe for pastry (which uses vodka for half of the liquid). The following is Grandma’s pastry and filling recipe, verbatim. One just needs one 9″ pie crust, unbaked, for this pie.
- 4 (41/2) cups flour (I use 4 and use the rest for flouring the board)
- l lb. Shortening (Crisco)
- 1 tsp. Salt
- TBSP brown sugar
- 1 egg (beaten)
- add enough warm water to make ¾ cup
- 1 TBSP vinegar
Add salt and b. sugar to flour. Cut in shortening with knife ( I usually do that by dividing it into four pieces). Add remaining liquid and mix with hands until dough no longer stick to the bowl. Chill for about 15 – 20 minutes wrapped in saran wrap. This dough is quite soft and is very flaky when done.
- 1 cup corn syrup
- ½ cup sugar
- ¼ cup butter
- ¼ tsp salt
- 1 egg (beaten), in a medium sized bowl
- 1 tsp vanilla
- LOTS pecan halves
- Bring sugar, salt, butter to a boil and remove from heat
- Whisking constantly, pour over beaten eggs
- Cool slightly and add vanilla
- Lay pecans in circle pattern (flat side down) until the whole bottom of crust is covered.
- Pour filling over the pecans.
- Bake 10 minutes at 400F then turn oven down to 375F and cook for 35-40 minutes. The pecans will rise to the top.
- ½ large egg white
- ¼ cup granulated white sugar
- ¼ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¾ teaspoon sea, or kosher, salt
- Large pinch to 1/8 teaspoon cayenne pepper
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons water
- 2 to 3 ½ cups raw pecan halves
- Preheat oven to 300F.
- Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water. Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
- Break apart into single nuts.
- Store in an airtight container at room temperature.
These are great on a spinach salad dressed with citrus vinaigrette. For nuts that are great “out of hand”, try Maple Roasted Almonds.
- 2 onions, coarsely chopped
- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 stick cinnamon
- 1 star anise pod
- 1/2 teaspoon ground coriander
- 1 1/2 cups uncooked parboiled rice
- 3 cups chicken broth
- 2 cups cooked chicken, shredded into large pieces
- 1/4 cup toasted pistachios
- 1/4 cup toasted almonds
- Cilantro for garnish, if desired
In a large saucepan over medium heat, brown the onions in the oil. Season with salt and pepper.
Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil. Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes.
Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Taste for salt and pepper; adjust the seasoning if required. Place in serving dish and garnish if desired.