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Pie P.S.

11/26/2011

The Thanksgiving pecan pie turned out really well, so no worries about overcooking it. That said, I didn’t see any real benefit to the first 10 minutes being at 425°. In any case, there was no need to cover the edges of the pie. Most people undercook their crust, which results in a raw center to the rim. You want your crust to be “nut brown,” as they say. That’s really what it’s all about.

Otherwise it was delicious. I think next time, I’ll try skipping the salt and maybe double the bourbon. I don’t want an alcohol-ish pie, but 1 Tbsp didn’t seem to add much.

Still, it was a success. No leftovers today!

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From → Desserts, Food

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