Day 265: The Boy’s Homework Part 3 – Pecan Pie

Another academic year, another homework project. This time The Boy is faced with researching North America (as opposed to South America last year), including the food and popular native dishes.

So far, his investigations have led him to discover that being a relatively new country many of its food were imported from other nations, such as the introduction of hamburgers and hotdogs from Germany following World War II.

Native foods include:

  • maple syrup
  • clam chowder
  • apple pie
  • corn
  • beans
  • squash
  • nuts, including pecans, which archaeological evidence found in Texas indicates that Native Americans used pecans more than 8,000 years ago
  • In December 1621, the first Thanksgiving feast was held with foods such as duck, geese, venison, pumpkin, squash, cabbage, berries and dried fruit.

Based on his findings, I have decided that the yummiest option to make from these national foods is Pecan Pie. I’ve made my own sweet pastry from the same recipe as I used for the French Apple Tart and the Bilberry Pies, which is so delicious, I could eat it just on it’s own without the filling as a crunchy biscuit!

 Ingredients:

  • 125g butter
  • 200g plain flour
  • 50g icing sugar
  • 1 egg 

For the filling:

  • 75g butter, softened
  • 100g soft brown sugar
  • 150ml golden syrup
  • 150ml maple syrup
  • 3 eggs
  • ½ tsp vanilla extract
  • 300g pecan halves

Combine the butter, flour and sugar in a food processor until it resembles fine breadcrumbs (or use your hands). Add the egg to form a dough.

Roll out the dough, using extra flour for dusting then line a tart tin. Line with baking paper, fill with baking beans and bake for 15-20 mins. Remove the beans and paper and return to the oven for 5-10 mins until the base is set and the pastry is golden. Leave to cool.

Beat the butter and sugar together, then add the syrups, followed by the eggs and vanilla extract. Stir in the pecans then pour into the pastry case. Bake at 160C for 35 mins, until the pie is golden brown, with a slight wobble to it if shaken.

Collectively, the kids all decided that this was their favourite pudding I have ever made them (I didn’t allow heartbroken Jude to have some due to the large nuts posing a choking hazard.) And we’ve had a history lesson too. Thank you America!

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