Pecan Pie Cobbler

Ingredients

  • 1 box refrigerated pie crust
  • 2-1/2 cups light corn syrup
  • 2-1/2 cups packed brown sugar
  • 1/2 cup melted butter
  • 4 tsp. vanilla
  • 6 eggs, lightly beaten
  • 2 cups chopped pecans
  • cooking spray
  • 2 cups pecan halves
  • Vanilla Ice Cream for topping, (optional but highly recommended)

Instructions

  1. Heat oven to 425º F. Lightly grease a 13″ x 9″ glass baking dish. Remove one pie crust from package and roll out to fit the baking dish. Trim edges.
  2. In a large bowl, combine corn syrup, brown sugar, butter, vanilla and eggs. Whisk until well combined. Stir in chopped pecans.
  3. Spoon half of filling into crust.
  4. Remove the second crust from the package, and roll out to fit baking dish. Lightly spray with cooking spray.
  5. Bake 14-16 minutes or until browned. Remove from oven.
  6. Reduce oven temp. to 350º and carefully spoon remaining pecan filling over crust. Arrange the pecan halves over the top and bake 30 minutes. Let cool for 15 minutes. Serve with vanilla ice cream.
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Dear Abby’s Kentucky Pecan Pie

The Town Talk
Alexandria, LA

Dear Abby's Kentucky Pecan Pie

 

  • 9 inch unbaked pie crust
  • 1 cup light corn syrup
  • 1 cup firmly packed dark brown sugar
  • 3 eggs, slightly beaten
  • 1/3 cup butter, melted
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 heaping cup pecan halves
  1. Heat oven to 350°
  2. In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour into unbaked pie crust; sprinkle with pecan halves.
  3. Bake at 350° for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.) Cool. If crust or pie appears to be getting too brown, cover with foil for the remaining baking time.
  4. You can top it with a bit of whipped cream, but even plain, nothing tops this!

TIP: The original recipe stated that the pie should be baked 45 to 50 minutes in a preheated 350° gas oven. If an electric oven is used, it may be necessary to add 15 to 20 minutes to the baking time. (Begin testing the pie with a toothpick after 45 minutes.)

Raisin Pie

Nell Fuselie

  • 2 cups raisins
  • 1/4 cup water
  • 1 3/4 water
  • 1 Tbsp butter
  • 1/2 cup brown sugar – packed
  • 2 Tbsp cornstarch
  • 1 Tbsp vinegar
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • Pastry for 8-9″ double crust pie shell

Boil raisins in 1 3/4 cup water for 5 minutes.

Combine brown sugar, cornstarch, cinnamon and salt. Moisten with remaining 1/4 cup cold water. Add to raisins. Stir until mixture boils.

Remove from heat and add butter and vinegar. Stir until butter is melted.

Pie into pie shell. Cover with top crust. Cut steam vents.

Bake 25 minutes at 425°

 

Graham Cracker Crusts

Graham cracker crumbs, finely rolled are available in packages. Each (13 3/4 oz) package will make 3 (9″) pies. Or you can make the crumbs in a jiffy by blending the crackers in an electric blender. If you crush and roll the crackers, place them in a plastic bag or between sheets of waxed paper before using rolling pin.

  • 1 1/3 cups graham cracker crumbs (16-18 crackers)
  • 1/4 cup sugar
  • 1/4 cup soft butter or oleo
  • 1/4 tsp nutmeg or cinnamon, optional

Blend till crumbly. Press crumble evenly on bottom and sides of 9″ pie pan. Can be baked at 375° for 8 minutes.

To Make Pie Shell

Taken from “Farm Journal’s Complete Pie Cookbook”

UNBAKED: On lightly floured surface roll Pastry for 1-Crust Pie.  Roll it lightly from the center out in all directions to 1/8″ thickness, making a 10″ – 11″ circle. Fold rolled dough in half and ease it loosely  into pie pan, with fold in center. Gently press out air pockets with finger tips and make certain there are no openings for juices to escape. Fold under edge of crust and press into an upright rim. Crimp edge as desired. Refrigerate till ready to fill.

BAKED:  Make pie shell as directed for Unbaked Pie Shell, pricking entire surface evenly and closely…(1/4″ to 1/2″ apart) with a 4-tined fork. Refrigerate 1/2 hour. Meanwhile, preheat oven. Bake pie shell in very hot oven (450°) from 10 – 15 minutes or till is browned the way you like it. Cool before filling.

TIP: Use a light hand with pastry, rolling lightly from the center in all directions to make a circle, lifting the rolling pin near the edges to avoid splitting the pastry or getting it too thin. Lift the pastry to the pie pan gently – as carefully as you’d handle a full-blown rose – and avoid stretching it. Bend you right index finger (if you’re right handed) and fit the pastry into the pan.

GRAHAM CRACKER CRUSTS:

Graham cracker crumbs, finely rolled are available in packages. Each (13 3/4 oz) package will make 3 (9″) pies. Or you can make the crumbs in a jiffy by blending the crackers in an electric blender. If you crush and roll the crackers, place them in a plastic bag or between sheets of waxed paper before using rolling pin.

  • 1 1/3 cups graham cracker crumbs (16-18 crackers)
  • 1/4 cup sugar
  • 1/4 cup soft butter or oleo
  • 1/4 tsp nutmeg or cinnamon, optional

Blend till crumbly. Press crumble evenly on bottom and sides of 9″ pie pan. Can be baked at 375° for 8 minutes.

Pie Crust Clinic

Taken from “Farm Journal’s Complete Pie Cookbook”

WHAT MAKES PIE CRUST……..

Tough?

  1. Use of too little fat or too much flour.
  2. Failure to blend flour, fat and water enough.
  3. Handling or rerolling dough too much.
  4. Incorrect proportion of ingredients.
  5. Too much water.

Crumbly?

  1. Too much fat or too little water.
  2. Insufficient blending of flour, fat and water.
  3. Use of self-rising flour without special recipe.

Shrink and lose its shape?

  1. Stretching of dough when fitting it into pie pan or when fluting edge.
  2. Rolling dough to uneven thickness, too much rerolling or patching.
  3. Not pricking dough enough when baking pie shell.
  4. Use of too much shortening in proportion to flour.

Soggy?

  1. Underbaking – too short baking time or too low oven temp. Recommended is 450° to 475°, 10-15 minutes.
  2. Using shiny pie pans that reflect heat so crust does not bake thoroughly.
  3. Placing pie pan on aluminum foil or baking sheet deflecting oven heat from pie.
  4. Pricking, a break and tear in bottom crust of 2-crust pie.
  5. Allowing filled 2-crust pie to stand too long before baking.

Fail to brown?

  1. Same reasons as for soggy crusts.
  2. Too little fat or oil; or too much liquids.
  3. Overmixing or overhandling of dough.
  4. Too much flour used when rolling – rolling too thin.

Brown unevenly?

  1. Oven shelf that is not level; baked too high or too low in oven; placed too close to oven wall or pies baked too close together.
  2. Rolling dough to uneven thickness or shaping it unevenly; edge too high; not enough filling.

Pastry for 10″ 2 Crust Pie

Traditional Method
Taken from “Farm Journal’s Complete Pie Cookbook”

Combine:

  • 3 cups sifted flour
  • 1 1/2 tsp salt

Cut in 1 cup plus 2 Tbsp shortening. Sprinkle 1 Tbsp at a time – 6 Tbsp water, tossing mixture lightly and stirring with fork, adding water each time to driest part of mixture. Dough should be just moist enough to hold together when pressed gently with fork. Shape dough in smooth ball with hands and roll.

Good Idea: Draw a circle on waxed paper to use for a guide in rolling pastry. Make the circle about 1 1/2″ to 2″ larger than your pie-pan diameter.

Flaky Pastry for 2 Crust Pie

Traditional Method
Taken from “Farm Journal’s Complete Pie Cookbook”

Combine:

  • 2 cup sifted flour
  • 1 tsp salt

Cut in 3/4 cup shortening. Sprinkle 1 Tbsp at a time – 4-5 Tbsp. cold water, tossing mixture lightly and stirring with fork, adding water each time to driest part of mixture. Dough should be just moist enough to hold together when pressed gently with fork. Shape dough in smooth ball with hands and roll.

Makes crust for one 8″ or 9″ two-crust pie…OR two 8″ or 9″ pie shells…OR eight or nine 4″ tart shells…OR one 9″ or 10″ pie with latticed top…OR topping for two 8″ or 9″ deep-dish pies.

Flaky Pastry for 1 Crust Pie

Traditional Method
Taken from “Farm Journal’s Complete Pie Cookbook”

Combine:

  • 1 cup flour
  • 1/2 tsp salt

Cut in 1/3 cup plus 1 Tbsp shortening. Sprinkle 1 Tbsp at a time – 2 – 2 1/2 Tbsp cold water. Dough should be just moist enough to hold together when pressed gently with a fork…not be sticky. Shape 1 smooth ball of dough and roll. Makes enough for one 8″ or 9″ pie shell or top crust for 1 1/2 qt casserole.

Up’n Adams Pie

Mrs. Birdie Mae Mulhern, P.G.M.
Monroe, La. OES

  • 1 (10″) unbaked pie shell
  • 4 eggs, well beaten
  • 1 cup sugar
  • 1/4 cup oleo
  • 1 cup milk
  • 2 Tbsp milk
  • 1 tsp Adams’ vanilla
  • 1 tsp butter flavoring
  • 1/4 tsp Maple flavoring
  • 1/4 cup dark corn syrup

Combine and beat well.

Then add in:

  • 1/4 cup oatmeal, quick or regular
  • 1/2 cup pecan pieces
  • 1//2 cup flaked coconut

Blend into the mixture.

Pour into unbaked pie shell and bake in a 350° preheated oven for 45 minutes on lowest rack in oven.

Have fluted edges of pie shell built high to hold filling.