Tuesday, July 5, 2011

Happy (belated) 4th! Have some pie!

I hope you all had a wonderful 4th of July!  I spent the long weekend enjoying the company of family and friends - mostly Brendan's family and friends, to be precise, but I had a really nice time.  We got to see our niece (I say our although she's obviously not my niece yet, we're not married) - I hadn't had the pleasure of meeting her yet, so that was really great!  Isn't she adorable?

We had a partay at Brendan's parents' house, had yummy delectable food, spent some time gardening (more on that in a future post), and watched the fireworks on TV (don't worry, we'll see some in person next weekend).  Overall, a super relaxing weekend.  Which is good, because this week has started out a bit rough - it's a good thing I got some rest!

On the food front - I made pie!  Well, pies, actually.   I made strawberry pie following this recipe, cherry-blueberry pie following this recipe, and pecan pie following my Great Aunt Myrtie's famous recipe.  The pies were all for the party, and most of each pie was gobbled up before I could even snap a picture.  I did manage to get one of the leftover pecan pie:

Delicious, right?  I know it's more typical to see pecan pie at Thanksgiving time, but it was a really nice treat for summertime too.  This recipe is FULL of sugar, so it's not good for you - but it sure is yummy!  You should all make some for your next summer getogether - or, well, for any occasion, really.  When is there not a good time for pie?

Aunt Myrtie's Famous Pecan Pie
Serves 8 (less if you're hungry!)

Preheat oven to 350.
Use unbaked 9-inch pie crust.
1 cup corn syrup (Aunt Myrtie used Karo)
3 eggs
1 cup sugar
2 tbsp. melted butter
1 teaspoon vanilla
Mix all of above ingredients together thoroughly.
Stir in 1-1/2 cups chopped pecans or pecan pieces of the size you like. 
Pecan halves can be put on top of mixture if you desire.
Pour into unbaked pie crust;  Place on cookie sheet to catch any drips.
Bake on center rack of 350 degree oven for approximately 60 to 70 minutes.
Foil can be placed over the crust (not filling) to prevent crust from burning.
The foil should be removed about 15 minutes before end of cooking time to
allow crust to brown.


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