Pecan Pie Worth's Style.

[worth1]

Yep another possible weekend disaster to be sure.
Not following the rules.
First I'm making the pie crust with flour sat butter and my homemade beef tallow not lard.
Mostly because I didn't want to walk into the garage and get it from the other freezer.
Thinking the robust flavors I will be using will go well with the tallow.
Next no measurements on the crust because I know what the flour to shortening ratio should look like for my tastes.
Most people don't have the courage to put in enough shortening butter or whatever they are using.
They want to go low fat on it and it never turns out right.
They end up with a hard pie crust.
Here is mine before water.

20211023_103125.jpg

[karstopography]

Sounds like a worthwhile experiment.

Make sure you toast those pecans. Untoasted pecans in a pecan pie is an unforgivable sin.

[worth1]

@karstopography
Yes taken care of.
Also when it says cold water take no short cuts.

20211023_104528.jpg

[worth1]

Just tasted the raw pie crust.
All I can say is OMG.
What a flavor profile.
Butter and the prized easy rendered portion of the beef suet you call kidney fat or leaf lard on a pig.
What could possibly be wrong with that going with pecans Steens cane syrup black strap molasses and brown sugar.
Using an altered recipe from the can of Steens cane syrup for the pie plus adding dates too.

[worth1]

All natural ingredients.
Brought the cane syrup up to two cups topped off with molasses.
Pecans toasted to perfection.
Pie dough formed into ball and into refrigerator.

20211023_112755.jpg

20211023_112812.jpg

[worth1]

Rolling out the pie dough and placing in frozen greased floured large pie pan.
Notice the giant dam I made around the pie pan.
Back in the refrigerator it goes.
Did it with my homemade hand turned walnut French Rolling pin.
A real must for this application because it is so long.

20211023_120904.jpg

20211023_120954.jpg

20211023_121537.jpg

[Sue_CT]

Nice crust. That looks like its gonna be a deep dish pecan pie.

[worth1]

Here's the part I'm nervous about, the filling.
I'm gifted with calculating volume and ratio in my head by visual means but we all mess up.
The recipe was for a medium size pie pan.
What the heck is that?
I got the largest pie pan I could find and re calculated the recipe in my head by visual means.
Worked out perfectly for the pie crust.
We shall see.
Butter flour corn starch with the brown sugar and syrup added.
Plus pecans and dates mixture waiting in the isles.

20211023_123638.jpg

20211023_123755.jpg

20211023_123825.jpg

20211023_124047.jpg

20211023_123759.jpg

[worth1]

Did you know pecan pie is the state dessert of Texas?
It's true.
Waiting on the syrup mixture to get dead cold before adding the rest of the ingredients after boiling for 3 minutes.
Don't wanna cook the eggs in the kettle.
The mixture is unbelievably delicious.
Nothing like the cheap store bought pecan pie filling.
Yes it's sweet but with so much more flavor.
Like the dark rustic taste of the cane syrup, brown sugar and black strap molasses.
It's gonna go great with the Madeira wine I have waiting for the occasion.
That is if it isn't a total failure.
Never made pecan pie before in my life.
Just helped my wife and mother.
First solo flight.

[worth1]

Nailed it on the amount of filling.
Just up to above the rim of the pie pan and encroaching upon the dam.
Now if it will only set up.

20211023_135210.jpg

20211023_135820.jpg

20211023_140323.jpg

20211023_140328.jpg

[worth1]

No idea whether this will be a pass or total failure.
Might end up being a pecan stew.
Rest assured it won't go to waste regardless of the outcome.

[worth1]

Well it looks good no matter how it comes out.
Gotta let it cool off.
Top brushed with--------'You guessed it!
Pecan oil.
Not entertaining success by any stretch of the imagination.
But we shall see.

20211023_155108.jpg

[Julianna]

I have never had pecan pie. I should try it. Your pie looks beautiful. How did it end up tasting?

That rolling pin is a dream. I keep wanting some like that and some decent cutting boards. And a peel. Just things I keep.on the back burner of wants.
.

[bower]

I was wondering to myself if there was a "pandemic style" pecan pie... then I realized, of course! You make it by yourself, and eat it by yourself!
Judging from the looks of this one, you will have no regrets about it!
Are those the same pecans you picked the other day?
Such a wonderful thing to have growing all around.... I am happy for you!

[Sue_CT]

Looks great. Bet it comes out fine. Enjoy!

[Amateurinawe]

It looks delicious....

https://shutdownlearner.com/wp-content/ ... wi-007.jpg

[bower]

I don't make myself enough treats. Definitely feeling sorry for myself.
Not even to mention those pecans are so beautiful and even just looking at them, I know how fresh and tender and delicious they're going to be!
Have a wee sip of that Madeira for me too, will you Worth?

[worth1]

The pecans I bought.
Still gathering native pecans.
Center of pie didn't set up but the area close to the center did.
Mistakes were made.
Pie way thick needed more baking time.
Needed more flour and corn starch because I used a whole stick of butter not the half stick I calculated for.
Should have used 4 tablespoons each not two.
Idiot move on my part.
Back in oven with cover on to see if it works.

[worth1]

Got a digital temperature probe in it now to see the temperature get to 200 +.
When this happens the alarm beeper will go off.
That's the temperature a custard will set and the filling is basically a custard.
It's obvious I didn't let it bake long enough since everything else set up.
I hope.

[worth1]

This thing is taking forever to cool off.
I could have powered the house with as much heat this thing is retaining.
Driving me batty.