Pecan pie doesn’t have to be complicated. Mine is simple and you don’t need any fancy ingredients. And it’s healthier too, with an olive oil crust. I used to make pie crusts the old way with either shortening or butter and ice water but an oil crust is so much easier. It’s quick and you can just pat it into the pan or I roll it between wax paper and then transfer it into the pan. By the way, the pan is never greased when you’re baking pie.
In this case I use a standard 9-inch pyrex glass pie pan and not a deep dish pan. My pecan pie filling is super simple. Everything goes into one bowl, stir for one minute and boom. Done. It uses less butter than most along with brown sugar, white sugar, and corn syrup but keep in mind that corn syrup IS NOT high fructose corn syrup. They don’t even sell HFCS to the public.
If you’re trying to bake without butter, I also have a completely butter-free pecan pie in my Baking Without Butter category. My two pies are exactly the same recipe except one uses butter in the filling and one uses a trans fat-free spread. For my butter-free filling I used Benecol. I baked both pies today for a blind taste test and I served a small slice of each one on the same plate. Guess what? Nobody could tell the difference! They are both so delicious, filled with lots of toasted pecans and a sweet, gooey filling. I’m definitely making my pecan pie for Thanksgiving this year, and probably Christmas too, and maybe my birthday… then there’s tax day… and well, you get the picture. Enjoy! Click here for the recipe. – Jenny Jones
My homemade apple pie is so good, when anyone finds out I made one they invite themselves over. No shame. No made up stories. They just say, “I heard you made pie. I’m coming over.” Homemade apple pie is the most famous American dessert and what a treat it is when it’s made from scratch, especially a deep dish apple pie like mine. No matter how much money you have, there is no place you can buy apple pie like homemade. And this is a healthier apple pie because there is no butter anywhere. The crust is made with olive oil!
I used to be intimidated about making pie and it was always about the crust. Not only was is tricky to do with the ice water method, but who wants to eat all that shortening or butter? Once I discovered that an oil crust is not only flaky and delicious, but super easy to make, that’s all I use now (try my chicken pot pie).
With an oil crust most recipes say to pat the crust into the pan but I say put it between wax paper and roll it out. This way it’s an even thickness and you just have to trim the edges. Another thing I like about oil crusts is you can patch it wherever there is a hole or crack. Just put some extra dough there and press. Actually, you HAVE to roll the dough to make apple pie because you need a flat top crust. It has to be one flat piece that’s rolled out and you just lay it on top, crimp, brush with milk, sprinkle on some sugar, cut some vents, and bake.
This pie bakes for almost an hour so you need to protect the edges of the crust from burning. That requires a pie ring or shield like the one pictured below.
They sell for about $5 and are much easier to use than making your own out of foil. But if you need to make your own, the easiest way is to cut a circle of foil that’s large enough to cover the whole pie and then cut a big crcle in the center, leaving the entire center of the pie exposed and just the edges of the pie crust covered. Tuck the rest of the foil under the rim, just like the photo below.
For anyone not familiar with tapioca, it is a starchy substance used in puddings and as a thickener but if you can’t find it you can use all-purpose flour instead.
I hope you like this recipe. How about this? Next time you’re invited to a family member’s house for dinner, offer to bring dessert. Show up with a homemade deep dish apple pie and watch what happens. There won’t be enough. Your cousins will be arm-wrestling for the last piece. They’ll want you to run for mayor! That’s the power of homemade apple pie. Click here for the recipe. – Jenny Jones