I have mixed feelings about not preparing the Thanksgiving meal at home this year. On that day I’ll be joining a party at a private club for the noontime repast. And on Saturday, I’m invited to attend an after- Thanksgiving dinner at a friend’s house. I’m still considering getting a small local turkey (if one still exists) to prepare at my leisure sometime after the feasting days without the angina of going through all the motions to effect the perfect holiday meal.
But I’m not off Scott-free. For the Saturday dinner I’ve offered to make the desserts, which will include 3 pies, a cake and if I have any heavy cream left from a few quarts in the fridge (there’s a shortage of it in our markets at this writing) I’ll make ice cream. This, I’ve deemed, is far more difficult than preparing a turkey and all the usual fixings.
Apple Pie with lard crust
I’m not making anything exotic or terribly difficult. I was going to make a classic southern caramel cake, but, believe me, it’s a lot of work to get it right. Instead I’ll make the classic yellow cake.
Of the pies I’ll make a new favorite pecan pie (see recipe below) and an apple pie with a pure lard crust.
For the pumpkin pie, I’ll use an old favorite, a recipe from the Portland farmer’s market’ s relative, Granny Patty Boyle.
What’s new this year is a pecan pie, a recipe that I lifted off of Garden and Gun Magazine from an article about Hilary White, chef and co-owner of Hil at Serenbe a 1,000-acre sustainable community located in Georgia’s Chattahoochee Hill Country. It’s her grandmother’s recipe and and it’s a very simple pie to make. Look at the recipe. It’s a winner.
Ingredients
- Pie Crust
- 1 2/3 cups flour
- 2/3 cup pure lard, cold
- 1 egg, beaten
- 3/4 cup white vinegar
- Water
- Filling
- 3/4 cup granulated sugar
- 1 1/2 cups dark corn syrup
- 1/2 teaspoon salt
- 1 1/2 teaspoons flour
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons bourbon
- 1 1/2 tablespoons melted butter
- 1 1/2 cups pecan halves
Instructions
- Pie Crust. Place the flour and salt in the work bowl of a food processor, pulse for a few seconds. Cut in the lard, pulsing until the mixture resembles small peas.
- In a glass measure mix together the vinegar and egg and add water to measure 1/3 cup liquid, stirring well.
- Slowly add the liquid, pulsing, until the dough comes together.
- Turn out onto a lightly floured board, kneading slightly, until the dough comes together. Flatten into a disk, cover with plastic and refrigerate for about 30 minutes to an hour.
- Roll out the dough to fit it into a 9-inch pie pan. Decoratively crimp the edges. Refrigerate while making the filling.
- Filling. Using a hand mixture combine sugar, syrup, salt, flour and eggs, mixing well. Stir in the remaining ingredients and pour into unbaked pie shell.
- Put on a baking sheet lined with foil or parchment and bake for 1 hour and 15 minutes (a toothpick inserted in the center should come out relatively clean).
- Put on a cooling rack and allow to rest for 2 to 3 hours before cutting.
