Easy As Pie

Since I have quite a lot of time on my hands right now, I have been seriously, badly bitten by the baking bug. Those scones started something.

So, welcome to Saturday kitchen, pecan pie edition. I should point out that I have never made a pecan pie before, so this is going to be a bit of a kamikaze bake. But sure let’s see what happens. This recipe makes one 9″ pie.

These are the things you will need to make a pecan pie.

These are the things you will need to make a pecan pie.

For the pastry:

140g plain flour
75g butter
5 tablespoons cold water

For the filling:

1 cup light brown sugar
6 tablespoons golden syrup
50g butter
150g pecans
4 eggs
Vanilla extract

1. Put on some awesome music. This is very important for the overall baking experience.

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2. Put your flour and butter into a large mixing bowl and rub them together until they look like fine breadcrumbs. Nice and gentle, like we were with the scones.

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It should look roughly like this once you're finished.

It should look roughly like this once you’re finished.

3. Add your cold water, and stir it in with a cold knife until your dough binds together. Add more water if it’s too dry, but go sloooowly, dough gets soggy really easily. Once you have a good ball of dough, wrap it in cling film and put it in the fridge to chill for at least half an hour.

I recommend filling this time with awesome kitchen dancing, to make up for eating an entire pie later.

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4. Preheat your oven to 180C/160C if your oven doubles as the gate to hell like mine. Put your brown sugar, butter and golden syrup in a pan. The amount of golden syrup is up to you, but I’m a big sweet tooth, so I went for 6 tablespoons. Turn on the heat until the sugar and butter has melted and you’re left with a thoroughly delicious smelling syrup. Let this boil for a minute, then turn off the heat. Leave for about 15 minutes to cool, because if you put raw eggs into boiling sugar, you’re gonna have a bad time.

Treat just for the chef: dunk a pecan into this syrupy mixture and enjoy.
Tip: don’t eat the whole pan like this, or burn your damn hands off with molten sugar.

Try to refrain from licking your screen.

Try to refrain from licking your screen.

5. Beat your eggs. If you skip this step and end up with pieces of fried egg in your filling, I will laugh at you. Stir your eggs into your syrup mixture. Keep the liquid moving until the eggs are totally incorporated.

6. Chop them pecans. I like big chunky bits in my pies, but you can do this as finely as you like. Add your chopped pecans and 1 teaspoon of vanilla essence to your filling.

Dem pecans.

Dem pecans.

7. Dust your work surface, a rolling pin, your hands, and anything else you fancy in flour. Take your dough out of the fridge and roll it out until it’s big enough to fill your pie tin. I say pie tin. I am still not a functioning grown up, so used a shallow cake tin. But if you have a pie tin, that would probably be better.

They see me rollin', they hatin'.

They see me rollin’, they hatin’.

8. Pour your mixture into your pie case. Try not to drool into it.

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9. Bake until it wobbles only slightly when shaken. Mine took about 30 mins.

10. Leave it to cool completely. Seriously, I mean completely. If you don’t leave it to cool, it’s not gonna set. This step is hard.

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If you want, you can use this time to laugh at the fact that your kitchen looks like this:

Lol.

Lol.

Serve your pie with a veritable bumload of cream.

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The results: This pie is sweet. Holy crap, it is sweet. And I say that as someone who likes to eat spoonfuls of golden syrup. But in little slices, it’s pretty damn delicious.

Also, despite my stern warnings in step 10, I totally cut my pie before it was cool, so it’s ever so slightly runny. Will leave longer next time. Maybe.

**Important pie update** It would appear that pecan pie falls into the same category as soup and chilli, in that it is better the next day. Today, the pie is completely delicious and I want to eat all of it with a fork.

5 Things That Got Me Through This Week

Man, February sucks, doesn’t it? Can anyone remember the last time it wasn’t raining/blowing a gale? I literally got blown into the road this week. In the rain. While it was dark. Worst.

But despite the rain and the cold and the overall feeling of crappiness, here I am, having survived a whole week of February. Here’s what got me through.

Having the greatest family in the history of the world.

Sorry that my family are better than yours.

Sorry that my family are better than yours.

My family are a group of bonafide complete nutters, the calibre of which I am an excellent example. They’re also probably the most wonderful collection of people who have ever lived. My mum, my dad, Sophie, Kiera, my granny, Sophie, the very un-wicked stepparents, my vast collection of aunts and uncles, Sophie, I will never be able to express how much I owe to you guys. Seriously, you are the cheese to my macaroni, the custard in my doughnut, the icing on my cake (I really like food, ok?).

mad hatter

This video of a dog on a tricycle

This one comes courtesy of my favourite account on Instagram. If you like dogs, awesome photographs and things that are generally excellent, do yourself a favour and click here. I cannot stop watching this video, and it has gotten no less funny since the first time.

Scotland legalising gay marriage – or as it will now be known, “marriage”

Image: Larry Lamont and Jerry Slater take part in a symbolic same-sex marriage outside the Scottish Parliament in Edinburgh

It’s pretty tough to feel gloomy when your country takes a big epic step towards equal rights for all. A most excellent job, Scotland! And let’s be honest, who wouldn’t want to see these two dapper gents organise a wedding?

Creme Eggs coming back

creme egg

This Tuesday, I was having a particularly crappy day. I hate Tuesdays almost as much as I hate February, so it was never going to be great. And then the boy comes through the door with a three pack of Creme Eggs. I could have kissed him.

*Spoilers* I did.

Reading every beauty article this woman has ever written

alle

This is Alle. She writes for XoVain. I love her. She is lovely, and Australian, and really outstanding at applying eye makeup. She also has a great dog, which she shows off over on Instagram. Reading beauty articles and Insta-stalking someone may not seem like the most productive use of time, but whatevs, it totally makes me feel better. It’s like meditation, but it also makes me awesome at applying lipstick.

Forget the January blues, they’re so last month! Now, to get through the next three weeks.