Tuesday, November 24, 2009

Pumpkin & Pie Crusts

I was going to do a post making pie crusts but others are more on the ball, so . . . I will direct you to theirs!

Click HERE to see Sabrina's post. While your there, be sure to check out the pumpkin pie made with cream cheese. They are yummy! If you forgot to buy some pumpkin, try cooking up some of those sweet potatoes and use them!

You can also click HERE to see the one on Martha Stewart"s pic baking champion.

I can't believe that I just did that, sent you to a Martha Stewart anything, but the tiny little ole' lady who is the champion is pretty funny and knew how to handle MS pretty well . . . . and yes, I do plan to try the pecan pie with toffee, two of my favorites pecans and toffee, YUM! No kids, I still won't add chocolate chips . . some things may not be quite sacred, but come on, give me a bu-r-reak!!

English Toffee Pecan Pieby Marjorie Johnson


1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup Crisco
2 TBS cold butter
3-4 TBS ice cold water

Combine flour and salt in bowl. Cut in Crisco and butter until particles are the size of small peas. Sprinkle with water, 1 TBS at a time over mixture, mixing lightly with a fork umtil all mixture is moistened. Gather into a ball. Flatten dourgh to a 5" pancake-size disk and wrap in plastic. Chill in refrigerator for 30 minutes. Roll out dough into a circle 1/8" think and 12" in diameter. Wrap dough around rolling pin and unroll into a 9" pie plate. Ease pastry into pie plate. Trim to 1/2" beyond edge of pie plate; fold under extra and flute edge. Pour filling into the unbaked pie crust.


3 eggs, slightly beaten
2/3 cup white corn syrup
1/4 cup-1/2 cup brown sugar, firmly packed
1/4 cup melted butter
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 cup Heath toffee bits
1 cup chopped pecans
1/3 cup pecan halves for garnish

In a large bowl, combine eggs, corn syrup, brown sugar, butter, salt, vanilla, almond extract and toffee bits. Pour filling into unbaked 9? pie shell and bake pie in a preheated 375 degree oven for 40-50 minutes. (Be sure to cover with foil after 20 minutes) Bake until knife inserted off-center comes out clean. Cool on wire rack.

Decorate on top with pecans in an attractive pattern. I do 14 pecan halves around edge, 7 in the next row in and 1 in the center.

Don't think so Marjorie, you need to cover that pie with pecan halves!!!