![]() I don’t bother toasting the pecans first: They’ll get somewhat toasty while baking in the pie. The more nuts you can fit into your pie pan, covered with the least amount of goo to hold them in place, the better the final pie. This adds a layer of heady flavor to all sorts of baked goods, pecan pie included.Īnd finally, there’s the nut-to-goo ratio. To make it, just continue to heat the melted butter for a few extra minutes until the milk solids fall to the bottom of the pan and caramelize, turning golden brown. Most pecan pie recipes contain melted butter, but, in my mind, in every pot of melted butter, there’s brown butter waiting to happen. This gives you much needed flexibility leading up to Thanksgiving, something every pie-loving cook can appreciate. Precooking the apples may add a step, but you can do it a few days before baking. You can use any of those apple varieties here, and just balance out the sweeter ones by adding an extra squirt of lemon juice. And the Ginger Golds split the difference: a little tart, with slices that kept their shape. The Honeycrisps and Galas had excellent texture - tender but not mushy - but were on the sweeter side. The Granny Smiths were the tartest, but also the softest and most liable to break down. I tested pies using Granny Smiths, Ginger Golds (a tangy Golden Delicious hybrid), Honeycrisps and Gala, and all were excellent in their own way. And if you’re adding the likes of cinnamon and other spices, you probably won’t notice the difference between using one kind of apple and several. You may lose some nuance in flavor, but you gain big in mouthfeel. To get a supple and consistent texture in the filling, use only one kind of apple. ![]() You end up with glossy, perfectly cooked apples sandwiched in a crunchy, buttery crust. Precooking the apple slices helps stabilize them, so they don’t dissolve into a saucy heap. And though I’ve long been a fan of using butternut squash for my pumpkin pie, I improved the roasting method to get the most caramelization and deepest flavor. There were some tweaks that stuck, like precooking the Ginger Golds for my apple pie and substituting a mix of maple syrup and honey for the corn syrup in pecan pie. But, over the past six months, I’ve been more methodical about it, building on earlier work and testing my way through different techniques so you don’t have to (sous-vide apple pie, not a keeper). I’ve spent every Thanksgiving of my baking lifetime striving to perfect recipes for these three quintessential pies. In a perfect world, my Thanksgiving dessert plate would hold wedges of them all, topped with whipped cream and devoured in alternating bites until the last buttery flakes of crust were gone. The three work perfectly together - creamy, smooth pumpkin, juicy apple and crunchy, candylike pecan - each adding a distinct allure. Pumpkin was the first variety to be associated with the feast, soon joined by other seasonal favorites like apple and pecan. Pie had been a constant on Thanksgiving tables even before Abraham Lincoln proclaimed the day a national holiday in 1863. However, you'll want to add a couple of tablespoons of flour to the filling to maintain that thicker texture.Here’s a truth about Thanksgiving: No matter how much gravy-bathed turkey, marshmallow-topped sweet potato casserole and mounds of stuffing one may devour, when dessert time rolls around, there’s always room for pie. You can also replace the corn syrup with maple syrup, honey, agave, or golden syrup.Out of molasses? You can substitute honey or maple syrup.The filling has to reach 200☏ for it to set. Keep baking the pie (after you've shielded the crust) until the filling is gooey, not liquidy. If your filling is not setting, the pie is still undercooked.If your crust is browning too quickly, loosely tent the pie with foil.Use the freshest pecans you can, since aged nuts can go rancid.Set the pie in its pan directly on the baking stone, which will retain heat for a more browned bottom crust. For a non-doughy bottom crust, preheat a baking stone in your oven right on the rack where you'll bake the pie.Or just leave out the molasses altogether. Blackstrap molasses is bitter and can dominate this pie. Be sure to use unsulphered molasses and not blackstrap molasses for the pie.That keeps your pie crust from getting soggy and helps maintain its structure. Why? Because the chilling hardens the fat in your dough. We recommend freezing your unbaked pie shell before adding the pecan pie filling. Why Freeze Your Pie Crust Before Baking Pecan Pie Or you can use a storebought crust, if you're short on time. Here are some pie crust recipes you can use to make pecan pie:
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