Mmm Pecan Pie!

i am still looking for a way to make it without corn syrup. i even emailed my favorite food network chef to ask about it. no response.
 
Are you allergic to corn syrup? Maybe you could sub molasses and/or make your own syrup with sugar and water?
 
markjs said:
Are you allergic to corn syrup? Maybe you could sub molasses and/or make your own syrup with sugar and water?
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It ain't her...it's Rob.

Try this, Tonksy...It's from this site...

1 cup golden raisins
1 cup currants
1/2 cup sun dried cranberries
1/2 cup sun dried blueberries
1/2 cup sun dried cherries
1/2 cup dried apricots, chopped
Zest of one lemon, chopped coarsely
Zest of one orange, chopped coarsely
1/4 cup candied ginger, chopped
1 cup gold rum
1 cup sugar
5 ounces unsalted butter (1 1/4 sticks)
1 cup unfiltered apple juice
4 whole cloves, ground
6 allspice berries, ground
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 3/4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
2 eggs
1/4 to 1/2 cup toasted pecans, broken
Brandy for basting and/or spritzing

Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit.
Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.)
Heat oven to 325 degrees.
Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again.
Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan.
When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed.
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When in doubt, go for Alton Brown. ;)
 
Gato_Solo said:
It ain't her...it's Rob.

Try this, Tonksy...It's from this site...



When in doubt, go for Alton Brown. ;)
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alton brown is who i emailed :) that recipe sounds good but isn't a pecan pie. i know i could try a simple syrup from sugar but i think it would have to be cooked down for a long time. i am afraid to under or over cook the syrup.
 
You don't have to use corn syrup in the pie. Try a pure ribbon cane syrup instead. It has more kick --- needs a good vanilla ice cream to cut the sweet, though. LOL
 
TexasRaceLady said:
You don't have to use corn syrup in the pie. Try a pure ribbon cane syrup instead. It has more kick --- needs a good vanilla ice cream to cut the sweet, though. LOL
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cane syrup? is that readily available in the store? is it interchangable in the recipe or should i use less or more?
*is eager
 
You can buy pure ribbon cane in the store --- at least down South. Stein's Pure Ribbon Cane is the best.

You use the same amount that's called for in the recipe. Now, be advised, it's stronger than corn syrup, but, oh, so good.
 
TexasRaceLady said:
You can buy pure ribbon cane in the store --- at least down South. Stein's Pure Ribbon Cane is the best.

You use the same amount that's called for in the recipe. Now, be advised, it's stronger than corn syrup, but, oh, so good.
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oh! i remember stein's! thanks! i'll use a little less than what is called for. thanks!
 
I am the only person in this family who likes pecan pie, and I sure can't eat a whole pie. Plus they can get expensive to make depending on the recipe so it would be a waist to throw out half a pie. :(
 
PrincessLissa said:
I am the only person in this family who likes pecan pie, and I sure can't eat a whole pie. Plus they can get expensive to make depending on the recipe so it would be a waist to throw out half a pie. :(
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why is it expensive? are pecans high priced out there? i am expecting them to be a little higher than normal because of the hurricanes but normally pecans are way cheap.
 
tonksy said:
why is it expensive? are pecans high priced out there? i am expecting them to be a little higher than normal because of the hurricanes but normally pecans are way cheap.
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I have a pecan tree outside my door, and I get tired of them after a while...;)
 
Gato_Solo said:
I have a pecan tree outside my door, and I get tired of them after a while...;)
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i know, right? pecans are the southern acorn. this is the first year in a long time that i haven't had to shell pecans. the other side of that is that i spent $5.99 for a 3/4 lb. of the suckers today.
 
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