passatdoc
Well-known member
@allen/whirlcool
Most people who taste the pecan pie say it's the best they ever tasted. I use pecans shipped in from Powell, Texas, "of course", along with maple syrup from Trader Joe's. Also, uses brown sugar, not white. I generally use dark brown sugar if there is a choice.
The other major difference is that it uses only 1/2 cup of syrup rather than a full cup, but needs only 30-35 minutes to bake/set (crust must be pre-baked for 20-25 mins because the crust still needs a full hour in the oven).
Also, I find that the recipe makes more than enough batter for a full 10" pie, so often I make extra pie crust dough and make some tarts in a muffin pan, using leftover pecans and batter. I flatten the dough, work it up the sides of a muffin tin, then fill with pecans and batter. If you make a smaller pie, you'll have enough batter to make 6-8 tarts as well as the pie.
My relatives' attempt to use former privation in Germany is even more ludicrous because they immigrated in the 1860s and 1870s, so how would they know economic conditions in Germany a hundred years later. Answer: they didn't, they just repeated the same guilt trips in each generation, and friends my age in Germany think the whole thing is ridiculous in terms of veracity----but typically German in how the kids were manipulated by guilt. The two operative phrases for me were:
Seid froh, daß Du Speise hast (be grateful that you have food)
and of course
Du mußt ESSEN! (you must EAT).
(I know that "daß" is now "dass", and "mußt" is now "musst", but I learned it the <span style="text-decoration: underline;">OLD </span>way and so did my ancestors. The new way only became official a few years ago.
I used to think that my family was semi-Looney Tunes, but after my first trip to Germany at age 19, I began to connect the dots and understand that they were normal----for Germany.
Most people who taste the pecan pie say it's the best they ever tasted. I use pecans shipped in from Powell, Texas, "of course", along with maple syrup from Trader Joe's. Also, uses brown sugar, not white. I generally use dark brown sugar if there is a choice.
The other major difference is that it uses only 1/2 cup of syrup rather than a full cup, but needs only 30-35 minutes to bake/set (crust must be pre-baked for 20-25 mins because the crust still needs a full hour in the oven).
Also, I find that the recipe makes more than enough batter for a full 10" pie, so often I make extra pie crust dough and make some tarts in a muffin pan, using leftover pecans and batter. I flatten the dough, work it up the sides of a muffin tin, then fill with pecans and batter. If you make a smaller pie, you'll have enough batter to make 6-8 tarts as well as the pie.
My relatives' attempt to use former privation in Germany is even more ludicrous because they immigrated in the 1860s and 1870s, so how would they know economic conditions in Germany a hundred years later. Answer: they didn't, they just repeated the same guilt trips in each generation, and friends my age in Germany think the whole thing is ridiculous in terms of veracity----but typically German in how the kids were manipulated by guilt. The two operative phrases for me were:
Seid froh, daß Du Speise hast (be grateful that you have food)
and of course
Du mußt ESSEN! (you must EAT).
(I know that "daß" is now "dass", and "mußt" is now "musst", but I learned it the <span style="text-decoration: underline;">OLD </span>way and so did my ancestors. The new way only became official a few years ago.
I used to think that my family was semi-Looney Tunes, but after my first trip to Germany at age 19, I began to connect the dots and understand that they were normal----for Germany.
