While reviewing designers Spring/Summer 15′ collections I felt like eating a home made pecan pie (which I never made before myself from scratch) so making one was an adventure, but fun kind of adventure and it didn’t take to much time at all.
Usually during weekends I am ironing, cleaning and trying to get my cosmetic treatments done (nails and waxing) as during the work week I rarely find time for anyting other then work. The rest of the free time on weekends I like to spend doing long beach or forest walks with my dog and try to make a dish I never tried before.
This week I watched a cooking show while ironing and a lady from American South was making a beautiful pecan pie so my boyfriend and I kept talking about it whole week as we like pronouncing pe-can pieeee! Sounds so fancy right? 
So today I made one with and it was super easy and ohh so delicious!
* 1 cup = 236 ml
INGREDIENTS:
1 1/2 cups pecan pieces
3 large eggs
1 cup (236ml) sugar
3/4 cup (177ml) light or dark corn syrup OR 3/4 cup of brown sugar and 1/4 cup water
2 tablespoons melted butter
2 teaspoons vanilla extract
1/2 teaspoon salt
1 (9-inch | 22cm) deep-dish frozen purchased unbaked pie shell
PREPARATION:
1. Spread pecans evenly on a baking sheet.
2. Bake at 350° F | 180 C for 8 to 10 minutes or until toasted.
3. Stir together eggs and next 5 ingredients (sugar, corn syrup, butter, vanilla extract, salt); stir in pecans. Pour filling into pie shell.
4. Bake at 350° | 180 C for 55 minutes or until set.
Protect pie crust on sides with aluminum foil after first 20 minutes of baking to prevent excessive browning. Serve warm or cold. I served it with cream and it was delicious!
If you are making your own 9 or 10 inch | 22-25cm pie crust, follow directions bellow:
INGREDIENTS:
2 1/2 (591ml) cups all purpose flour
1 teaspoon salt
2 tablespoons sugar
3/4 cup (177ml or a stick and a half) unsalted butter, chilled, cut into 1/4 inch | 0.6cm cubes
1/2 cup (118ml) of all-vegetable shortening OR stick margarine
6-8 tablespoons ice water
1. Place flour, sugar, and salt into the bowl or a food processor and pulse a couple times to mix. Add half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until smooth. Sprinkle the mixture with about 1/4 cup of ice water and mix again. Add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
The mixture is ready when you can pinch some of the crumbly dough together with your fingers, it holds together. Be careful not to add to much water.
2. Carefully poor dough mixture from the food processor or a bowl on to a clean, dry, flat surface. Gather the mixture and push down with the palm of your hand on the dough crumbles a few times to flatten the butter pieces. Divide the dough mixture into two even-sized mounds. Use your hands to form each a bit.
It’s ok to have small pieces of butter in the crust. Sprinkle each crust ball with a little flour, wrap each one in plastic wrap, and refrigerate for one hour.
3. Take out one crust ball from the fridge and leave it out for 5-10 min. to soften. Roll out with a rolling pin on a lightly floured surface to an about 12 inch circle about 1/8 of an inch thick. If the dough sticks add some flower bellow and place onto a 9-inch pie plate. Press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors or a knife to trim the dough close to the edge of the pie dish.
4. Add filling mixture onto pie dough.
5. Roll out second ball of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Flute edges using thumb and forefinger or press with a fork and make a cross in the middle so the pie bakes well inside and out.
Voila! Bon Appetit!
Katarina Štimac, fashion blog – LaKatwalk
