Originally posted by Sundancer7
Thanks for the recipe. I like the idea of toasting the pecans first. One questions is would impriving the taste of the pecans first imprive the overall taste such as coating the pecans with salt and butter
what does covering the pie with foil do?
thanks for your advice.
Paul E. Smith
Covering the edge only
of the pie with foil keeps the crust edge from overbrowning. (This is a good technique for any single-crust pie and many double-crust pie recipes I've seen also call for it. You are baking the pecan pie for close to an hour. An easy trick is cut the bottom out of a disposable foil pie pan that's the same or very close in size to the pan you're baking the pie in. Turn the resulting "ring" upside down on top of your pie. If the size is close, it'll work to shield the crust. Lots easier than messing with foil squares that don't want to stay on, and easier to retrieve-you can grab it without taking the pie out of the oven, and reuse it, too!)
As for your other question, I'm not sure I understand...If you mean adding salt and butter to the pecans before toasting them, I say try adding at least the salt. I think that would improve the pie. The sweet and salt together would be great! (Good idear!) (If this is not what you meant, write back!) As far as adding butter, I would think only sparingly. (The nuts have natural oils in them already. Adding butter might seem like overkill or make them greasy? Or maybe this is the way the Planter's people roast nuts???? Since you're adding extra oil, you'd probably have to toast them longer-and stir more often-to get them crisp.) Let me know if you try it.
In fact, you've given me an idea. I looked up my recipe for Vanilla Spiced Pecans for reference to see if I could figure out the butter thing. In case this helps with your question, the ratio of butter to pecans in that recipe is only 3 Tablespoons butter per pound
of pecans.) ANYWAY, I think I'll put at least half vanilla spiced pecans in the pecan pie next time and see how that would taste!
Another tip that probably goes without saying: stock up on fresh pecans from the South when you travel there. (Are there pecan growers in TN?) (I have bummed or bought pecans from friends traveling in Georgia, but I don't know how far north they are grown. All I know is they are way better than the ones I can get from the supermarket here in Ohio! They freeze well, too.)
I'll write again in a week or so. Friday we are heading to Virginia--mountain side and beach side--for a week!