Pecan Pie...A Thanksgiving Tradition

Although Thanksgiving is a singularly American holiday, let us all give thanks for the good things God has blessed us with. I am thankful for the simple things....our home, our jobs, food on the table, and most of all, our family. 

Unlike some holidays, Thanksgiving does not rely on glitter and gifts. It is just a time for family to gather around the dinner table. The family cooks fix fabulous meals that are almost identical every year. At our house, we have turkey roasted in the oven, mashed potatoes and giblet gravy, cornbread dressing, sweet potatoes with marshmallow topping, rice and broccoli casserole, homemade dinner rolls, and pecan pie. 

This year, the pecans came from our own trees. We harvested them as they fell, then Richard shelled them.

Here is Joe, our grandson, learning how to make a pecan pie.

I make my pie crust from scratch. That means I do not use a mix, and I do not measure exact amounts. I put some flour in a bowl, then cut in some Crisco until the texture looks about right. I add about 1/2 teaspoon salt for each pie crust, and several tablespoons of icy water. I mix it all until it forms a ball of dough.

After lightly wetting the tabletop, I put down a sheet of wax paper, which will not move around if the table is damp. Then, I sprinkle flour on the wax paper and put the dough ball on the paper. Joe and I each had a rolling pin, and we took turns rubbing flour on our rolling pin, then rolling the dough. After we rolled it out a little larger than our pie plate, we cut the dough into a circle and put it into the plate.

Next, we pinched the edges of the dough to form the top crust. Joe wasn't quite sure how to pinch the dough, though. Next year, I am sure he will do better. Before adding the pie filling, I take a fork and poke holes in the pie crust so it does not bubble up in humps as it bakes.

There are lots of recipes for pecan pie. Mine is pretty simple.

1 cup Karo syrup      1 cup white sugar     3 tablespoons brown sugar   1/3 cup butter
3 eggs                         1 teaspoon vanilla

Mix the ingredients. Then line the bottom of the pie shell with about 1 cup of pecans. They will rise to the top as the pie bakes.

Pour the filling over the pecans. Place the pie on a cookie sheet to catch any spills as it  bakes and cover the edge of the pie with foil so the crust does not get too dark. Bake the pie at 350 degrees for somewhere between 50 and 75 minutes. You will just have to look at the pie and see if it is too jiggly when you shake it. It can jiggle a little bit, but not too much. It will continue to set as it cools.

Joe was very proud of his first pecan pie. I will treasure the memory of teaching him how to bake a pie, and I hope he will always remember cooking in his grandma's kitchen.

That is what Thanksgiving is all about....family and love, for which I am very thankful.