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window.ATGalleries[52666] = {“id”:52666,”type”:”Slideshow”,”images”:[{“image_id”:”3cde489438f7b4594b62532cd2724f8ae9e21854″,”caption”:”\u003cb\u003eStart the crust:\u003c/b\u003e Combine the flour and salt in the bowl of a food processor fitted with a metal blade and pulse to combine, 2 to 3 (1-second) pulses.”,”image”:{“id”:”3cde489438f7b4594b62532cd2724f8ae9e21854″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-10T12:51:44.178-05:00″,”updated_at”:”2016-11-10T12:51:44.178-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24511_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d0f06cf9940a5e0c67c2f6cc6275efb3594af7d2″,”caption”:”\u003cb\u003eAdd the butter:\u003c/b\u003e Scatter the cubes of butter over the flour and pulse until the mixture resembles cornmeal mixed with pieces of butter no larger than a pea, 12 to 15 (1-second) pulses.”,”image”:{“id”:”d0f06cf9940a5e0c67c2f6cc6275efb3594af7d2″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-10T12:51:44.405-05:00″,”updated_at”:”2016-11-10T12:51:44.405-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24534_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”6c94f14dd16edc977ab719bfc1048900c38f980e”,”caption”:”\u003cb\u003eAdd the liquid:\u003c/b\u003e Drizzle in 1 tablespoon of the bourbon, vodka, or water. Pulse twice. Check to see if the dough is holding together by squeezing a bit in your hand — if it holds together, it’s ready. If it breaks apart very easily, add the remaining 1 tablespoon liquid, pulse just to combine, and test the dough again. Pulse in more liquid as needed.”,”image”:{“id”:”6c94f14dd16edc977ab719bfc1048900c38f980e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-10T12:51:44.432-05:00″,”updated_at”:”2016-11-10T12:51:44.432-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24541_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”b33f76842dd58b3abe5e86c1c0b8ad04a48181c4″,”caption”:”\u003cb\u003eDivide and chill the dough:\u003c/b\u003e Turn the dough out onto a clean work surface. Divide it into 2 equal portions, then use the palm of your hand to quickly gather and press each mound into a thick disk. Wrap each tightly in plastic wrap. Refrigerate for at least 30 minutes or up to 4 days. (You will only need 1 disk for this recipe; save the second for another use.)”,”image”:{“id”:”b33f76842dd58b3abe5e86c1c0b8ad04a48181c4″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-10T12:51:52.646-05:00″,”updated_at”:”2016-11-10T12:51:52.646-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24562_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”0db9a2edfa6f2f106d8864a9d020dd422696d3e2″,”caption”:”\u003cb\u003eRoll out the dough:\u003c/b\u003e Coat a 9-inch pie plate with nonstick baking spray containing flour, or coat with cooking spray and then dust with flour. Dust a work surface and rolling pin liberally with flour. Unwrap 1 piece of dough and place it on the flour. Working from the middle of the dough outward, roll the dough into a 12 to 13-inch wide circle. Use firm strokes and work the dough as little as possible.”,”image”:{“id”:”0db9a2edfa6f2f106d8864a9d020dd422696d3e2″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-10T12:52:01.498-05:00″,”updated_at”:”2016-11-10T12:52:01.498-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24579_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4d9a3a21de5ed08103511c1864ba325d4308db80″,”caption”:”\u003cb\u003eForm the crust and chill again:\u003c/b\u003e Sprinkle the dough and your rolling pin with a little flour. Lay your rolling pin on one edge of the dough round and gently roll it up around the rolling pin. Set the rolling pin gently on the edge of the pie pan and unroll the dough gently into the pan, easing it into the corners and up the side of the pan and tucking it in well to form the crust. Trim all but 1 or 2 inches of the pie dough from around the edge. Crimp the edges. Refrigerate uncovered for 45 minutes.”,”image”:{“id”:”4d9a3a21de5ed08103511c1864ba325d4308db80″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-10T12:52:12.737-05:00″,”updated_at”:”2016-11-10T12:52:12.737-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24612_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”e0e29272d5ed44ee2c9dc5b41bcf5cfc261da7c8″,”caption”:”\u003cb\u003ePrepare to bake:\u003c/b\u003e While the crust is chilling, arrange a rack in the middle of the oven and heat to 425°F. Cut out a sheet of aluminum foil that will cover the pie. Cut out the center of the foil to form a ring that covers the crimped edge of the pie; set aside. Make a second foil ring and set aside. Prepare a sheet of parchment paper large enough to line the crust in its pan. Spray it with cooking spray. When the crust is chilled, press the parchment into it, greased side down, so that it lines the crust. Fill with pie weights or dried beans.”,”image”:{“id”:”e0e29272d5ed44ee2c9dc5b41bcf5cfc261da7c8″,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:49:26.798-04:00″,”updated_at”:”2016-10-28T12:49:26.798-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24705_.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”8502f76b4170fa379e6f507981af879250af1175″,”caption”:”\u003cb\u003eBlind bake the crust:\u003c/b\u003e Bake for 12 minutes. Remove the parchment paper and beans or weights. Cover the crimped edge of the crust loosely with the prepared aluminum foil ring. Bake until the crust is dry to the touch and lightly browned, 7 to 8 minutes more. Remove from the oven, discard the foil, and let cool completely, about 45 minutes. Reduce the oven temperature to 350°F.\r\n “,”image”:{“id”:”8502f76b4170fa379e6f507981af879250af1175″,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:49:27.080-04:00″,”updated_at”:”2016-10-28T12:49:27.080-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24753_.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”2e2f5f7de6a24f43297fa6dc623e3dc52691003e”,”caption”:”\u003cb\u003eStart the pie filling:\u003c/b\u003e Combine the sugar, syrup, butter, and bourbon in a large saucepan over medium heat and cook, stirring constantly and scraping down the sides of the pan with a heatproof spatula, until it comes to a boil. The sugar will not be completely dissolved. Remove from the heat and let cool to room temperature, stirring occasionally, 9 to 10 minutes.”,”image”:{“id”:”2e2f5f7de6a24f43297fa6dc623e3dc52691003e”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-11-10T12:52:09.172-05:00″,”updated_at”:”2016-11-10T12:52:09.172-05:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24621_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”37f63bb190f2af782d16c81c0dcd50e96100e30c”,”caption”:”\u003cb\u003eWhisk the eggs:\u003c/b\u003e Whisk the eggs together in a large bowl. If they get very foamy, allow to sit for 1 minute, until the foam subsides.”,”image”:{“id”:”37f63bb190f2af782d16c81c0dcd50e96100e30c”,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:49:26.841-04:00″,”updated_at”:”2016-10-28T12:49:26.841-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24713_.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ca8c7e77a525130730e846f0a2945e69fb64050d”,”caption”:”\u003cb\u003eDrizzle in the filling mixture into the eggs:\u003c/b\u003e While gently whisking the eggs, drizzle in the syrup mixture until fully combined.”,”image”:{“id”:”ca8c7e77a525130730e846f0a2945e69fb64050d”,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:49:26.858-04:00″,”updated_at”:”2016-10-28T12:49:26.858-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24716_.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d66f76542d5c1dd8f11a403ee7c1051257eeba9b”,”caption”:”\u003cb\u003eAdd the vanilla and salt:\u003c/b\u003e Add the vanilla and salt and gently whisk to combine. If the filling gets very foamy, allow it to sit for 1 minute until the foam subsides; set aside.”,”image”:{“id”:”d66f76542d5c1dd8f11a403ee7c1051257eeba9b”,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:49:26.916-04:00″,”updated_at”:”2016-10-28T12:49:26.916-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24730_.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”d55dd065f24e131e786fceb4f941caa5795dbb9c”,”caption”:”\u003cb\u003ePrepare for the final baking:\u003c/b\u003e Line a rimmed baking sheet with parchment paper and place the cooled pie crust on it. Place and arrange the second foil ring on it so that it simply sits on top of the crimped crust.”,”image”:{“id”:”d55dd065f24e131e786fceb4f941caa5795dbb9c”,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:49:27.105-04:00″,”updated_at”:”2016-10-28T12:49:27.105-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24755_.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”77c6f2e9d31ead30113465f0fd38c8f96435a2a6″,”caption”:”\u003cb\u003eAdd a layer of chopped pecans to the crust:\u003c/b\u003e Coarsely chop 1/2 cup of the nuts into 1/4-inch pieces. Scatter the chopped nuts evenly over the bottom of crust.”,”image”:{“id”:”77c6f2e9d31ead30113465f0fd38c8f96435a2a6″,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:49:26.966-04:00″,”updated_at”:”2016-10-28T12:49:26.966-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24739_.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”0664b81ea32d6a891cc3e9bc45c7f64d8e94b4e5″,”caption”:”\u003cb\u003eArrange the pecan halves over the chopped nuts:\u003c/b\u003e Place the remaining 1 1/2 cups pecan halves one at a time on top of the chopped nuts, creating increasingly small concentric circle. If you have excess pecans, you can layer one of top of the other, but for the loveliest-looking pie, neatness and alignment counts, so take your time and save the extra nuts.”,”image”:{“id”:”0664b81ea32d6a891cc3e9bc45c7f64d8e94b4e5″,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:49:27.193-04:00″,”updated_at”:”2016-10-28T12:49:27.193-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24773_.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”73eced49458109a4e12b68c863b1837b52aed6a6″,”caption”:”\u003cb\u003ePour the filling over the pecans:\u003c/b\u003e Stir the filling mixture gently to make sure it is still well combined. Then, gently and slowly, pour it over the pecans until the pie is filled right up the edge of the pan where the crimping starts, being careful not to overfill it. Make sure that the foil ring is not touching the filling, lifting it and adjusting it as necessary to cover the crimped edge as much as possible.”,”image”:{“id”:”73eced49458109a4e12b68c863b1837b52aed6a6″,”width”:3000,”height”:2000,”format”:”PNG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-28T12:49:27.279-04:00″,”updated_at”:”2016-10-28T12:49:27.279-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”HTPecanPie_24797_.png”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”4fcc5d10fc894bb3ee75b27e2cba0e5f80413cbc”,”caption”:”\u003cb\u003eBake the pie:\u003c/b\u003e Bake until the filling is just set but still slightly wobbly in the middle, 50 to 55 minutes. The filling will be very hot and will continue to cook once removed from the oven.”,”image”:{“id”:”4fcc5d10fc894bb3ee75b27e2cba0e5f80413cbc”,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-30T15:43:20.682-04:00″,”updated_at”:”2016-10-30T15:43:20.682-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Pecan_Pie_TheKitchn_10_27_25012_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”9fe7d524ed7a0ede3eced352e7917fbafba2f7e1″,”caption”:”\u003cb\u003eCool and serve:\u003c/b\u003e Place the baking sheet on the stovetop or a heat-resistant surface. Using oven mitts, transfer the pie to a wire rack, remove the foil ring, and cool completely. Serve at room temperature. “,”image”:{“id”:”9fe7d524ed7a0ede3eced352e7917fbafba2f7e1″,”width”:5760,”height”:3840,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-30T15:43:20.732-04:00″,”updated_at”:”2016-10-30T15:43:20.732-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”Pecan_Pie_TheKitchn_10_27_25038_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Pecan pie is an American classic. It’s been a cherished dessert for at least a century from north to south. Rich with brown sugar and a sweet syrup cooked into a thick jam-like treat, it’s topped with rings of pecans, all encased in a flaky, crisp crust.
The very best pies showcase the contrast of texture and flavor through a crisp crust, toasted nuts, and the soft, sweet filling. Here’s how to make that kind of pecan pie.
<p><a href=’http://www.thekitchn.com/how-to-make-classic-pecan-pie-237738′><strong>READ MORE »</strong></a></p>
from WordPress https://jonathanwilhoite.wordpress.com/2016/11/21/how-to-make-classic-pecan-pie-baking-lessons-from-the-kitchn/
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