Now say the title of this post three times fast…. Anytime I think of pecan pie I think of When Harry Met Sally and Billy Crystal getting Megan Ryan to say “Peeecan pie” in the most ridiculous voice.. Seriously, can’t you see him saying it to her?
It’s that time again, time that we start practicing our new Thanksgiving recipes. This year I have found a fabulously unique pecan pie recipe that will have all of your guest’s mouths watering before they even get through the door at Thanksgiving (this will also win over any new significant other’s fam, guaranteed). I cannot take the credit for this one unfortunately, it is from one of my all time favorite cookbooks, The Four & Twenty Blackbirds Pie Book. If you don’t have it, do not hesitate, click here now and buy this amazing pie book. The book is written by two sisters who somewhat serendipitously fell into their careers as pie shop owners. All owners of this cook book or patrons of their bakery, thank them for their decision.
I have adapted their Black Walnut recipe to be a Pecan Pie recipe due to what I had on hand. I’m sure it would be equally as wonderful with whatever walnut or pecan you’d like to sub in.
1 cup pecans
1 cup granulated sugar
6 tablespoons unsalted butter
2 tablespoons water
3/4 cup apple cider
2 teaspoon cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 teaspoons stone-ground cornmeal
3 large eggs
Position one of the oven racks to the center of the oven and preheat it to 350 degrees Fahrenheit. Spread the pecans out on a cookie sheet and toast in the oven for 5-7 minutes (depending on your oven’s heat). Put aside in small bowl to cool.
Combine the sugar, butter, and water in a saucepan. Cook over medium heat until deep golden brown or until candy thermometer reads 230 degrees Fahrenheit. Turn the heat off and slowly pour in the apple cider (the caramel will bubble). Add the vinegar and whisk until smooth. Pour the cider mixture into a mixing bowl and leave until cool to the touch. Whisk in the salt, cinnamon, ginger, and cornmeal. Whisk the eggs in a separate bowl. Slowly pour in 1/3 cup cider mixture into the eggs to temper. Add cider-egg mixture to the bowl. Stir the toasted walnuts in.
Place the partially prebaked crust on a rimmed cookie sheet and pour in the filling. Bake on the middle rack for 30-35 minutes, rotate the pie about half way through to ensure even baking. The pie is done when the edges are set and the center is still slightly wobbly (remember the filling will continue to cook after it is out of the oven). Allow to cool for 1-2 hours, serve at any temperature you would like. The pie will keep in the refrigerator for 3-4 days.
From our home to yours, enjoy!