Whenever summer rolls around I began to think of Pecan Pie and when I have one in my kitchen it rarely lasts for more than a day or two. I eat a slice for breakfast, one in the afternoon with a cup of coffee, and then another post supper. The secret to this recipe is keeping the pie brown. I opt for natural sugar (not brown sugar, but natural) and then skipping out on light corn syrup for Montogomery, Alabama based Alaga syrup, a natural cane syrup that uses a recipe that dates to 1906. The formula is called the “Sweetness of the South.” The syrup adds a rich molasses flavor to the pie that you instantly recognize as what has been missing.
-1 1/4 Cups Flour
-1/2 tsp Kosher Salt
-1/3 Cup Vegetable Shortening
-1 1/4 Cupa Chopped Pecans
-1 Cup Alaga Syrup
-2/3 Cup Natural Sugar
-1/3 Cup Unsalted Butter, Melted
-3 Eggs, Beaten
1.) Heat oven to 350 degrees.
2.) Combine the flour and salt in a mixing bowl.
3.)Add shortening and mix, then add 1/4 Cup of cold water.
4.) Form dough into a ball and place on a flat, floured surface and roll dough into a 12 inch circle with a rolling pin.
5.) Place dough on a 9 inch pie dish and trim edges.
Pecan Pie Filling:
1.) Combine pecans, Alaga syrup, natural sugar, butter, and eggs in a bowl.
2.) Mix well and pour into the pie crust.
3.) Bake until golden brown – about one hour.
4.) Let cool and it is ready to devour. Add a scoop of vanilla bean ice cream on top for extra calories.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.