|
|
The filling of a nut pie is usually a sugar-based mixture
added to eggs and butter, poured over nutmeats in an unbaked bottom crust, with
no top on. They both bake together. For the crust, I prefer to use a one-crust
Pate
Sucre recipe, or one with egg yolks in it to prevent the dough from
cracking during baking. If it does, it spells disaster for the pie; the filling
leaks out all over in between the pan and the crust, usually burning and
becoming sticky.
Pie shells are sometimes
partially blind-baked when making nut pies. This prebakes the pie and
prevents its bottom from becoming soggy from the filling mixture. If the crust
does crack afterwards, patch with raw dough before filling and baking again.
Storing Pecan Pies: A
baked Pecan pie will keep at room temperature for a day or two well covered;
then refrigerate. They may be covered with plastic wrap, then tin foil and
frozen. For
information about storage options, go to
Baked
Goods & Candy Storage.
 QUESTION:
My pecan pies don't set up; always
runny. What can I do? -Lynn
ANSWER: It has to do with the moisture
content in the filling, the way it's prepared and the baking process. I
have adapted a
Pecan Pie Recipe so
it is foolproof.
(For other recipes, cut back
on one or two tablespoons of butter and/or any rum or bourbon in the
recipe and replace it with 1 to 2 teaspoons vanilla extract to reduce
the moisture.)
|
|
| |
