Yesterday we had an amazing friends-giving dinner at our friends, the Tomofields, home. One of the items I volunteered to make was Pecan Pie – something I’ve never made before, but I figured I’d have a go at it.
As with most American recipes that I attempt to replicate while living in Australia, there were a few modifications I had to make. Below is the Ree’s amazing recipe with Aussie measurement and ingredient modifications. Enjoy – we definitely did!
I started with “Sylvia’s Perfect Pie Crust”, which I made the night before and stuck in the freezer overnight.
Recipe: Sylvia’s Perfect Pie Crust (Modified for Australia)
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- 1 Stick (250 Grams) Lard*
- 3 cups Plain Flour
- 1 whole Egg
- 5 Tablespoons Cold Water
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
*This is the Aussie equivalent to Shortening, but it’s found in the refrigerated section near the butter (I used Allowrie Brand)
- In a large bowl, with a pastry cutter (or a knife if you don’t have a pastry cutter like me), gradually work the Lard into the flour for about 3 or 4 minutes until it resembles a coarse meal.
- In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture.
- Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
- Separate the dough into two evenly sized balls of dough and place each dough into a large Ziploc bag. Ree’s recipe made three crusts, but I think these turned out too small to give you enough extra for a decorative crust so I’d do two larger ones instead.
- Using a rolling pin (or a wine bottle with the label removed like I used), slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
- When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
- With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.
Place the pie crusts in the freezer until you’ve prepared your filling.
Recipe: Pioneer Woman’s Pecan Pie (Modified for Australia)
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- 1 whole Unbaked Pie Crust
- 125 grams (1 cup) White Sugar
- 3 Tablespoons Brown Sugar
- 1/2 teaspoon Salt
- 400 grams (1 cup) Glucose Syrup*
- 3/4 teaspoons Vanilla
- 76 grams (1/3 cup) Melted Butter (salted)
- 3 whole Eggs Beaten
- 1 cup (heaping) Chopped Pecans
*Glucose Syrup is the Aussie equivalent to Corn Syrup
- Preheat oven to 176ºC (350ºF)
- Mix sugar, brown sugar, salt, glucose syrup, butter, eggs, and vanilla together in a bowl.
- Pour chopped pecans in the bottom of the unbaked pie shell.
- Pour syrup mixture over the top. Cover top and crust lightly/gently with foil. Bake pie at 176ºC for 30 minutes. Remove foil, then continue baking for 20 minutes**, being careful not to burn the crust or pecans.
- Allow to cool for several hours or overnight. Serve in thin slivers.
** Cooking time vary widely – PIE SHOULD NOT BE OVERLY JIGGLY WHEN YOU REMOVE IT FROM THE OVEN. If it shakes a lot, cover with foil and bake for an additional 20 minute or until set (I had to cook mine for another 30 minutes).