Dorothy Cannell: Happy Thanksgiving to one and all. I am, as so often happens at this time of year, in book jail – a term coined by Kate Flora. It is where writers go when they have ignored looming deadlines until the panic stage kicks in. This being so, I won’t be cooking a lavish turkey dinner; my husband Julian and I will be eating out with friends at our favorite restaurant. I do intend, however, on giving a nod to the pilgrims by purchasing a pumpkin pie and making a pecan one. It is easy and a family favorite.
Southern Pecan Pie
9-inch pie shell
1 cup sugar
1 cup light corn syrup
½ tablespoon flour
¼ teaspoon salt
1 teaspoon brandy (or vanilla extract)
¼ cup melted butter
2 cups pecan halves
- Refrigerate 9-inch unbaked pie shell and Preheat oven to 350F
- Make Filing in a medium bowl with a rotary beater, beat eggs well
- Add the sugar, corn syrup, flour, salt and brandy, beat till well combined
- Stir in butter and pecans, mixing well
- Turn into unbaked pie shell. Bake 50 minutes, or until filling is set in the center
- Cool the pie completely.
- Serve with whipped cream. If desired add to the cream, 1 tablespoon sugar, grated peel of one orange, and two tablespoons brandy.
Now returning to my jail cell. Won’t have it to myself. I’ll have new puppy Watson tucked behind me on desk chair as I prod the keys. He’s an entire other blog, let me say only that I have renewed admiration for Sarah in the Bible who at age 800 hundred or something found herself running herself ragged on the arrival of baby Isaac.
- S. Julian had just informed me Sarah wasn’t nearly a thousand years old. Maybe not, but I’ll bet she felt like it by the time the little treasure turned one.
Good luck in book jail and thanks for the recipe!! I promised a friend this year to make him his favorite–Pecan Pie. Trying this today!
Your recipe sounds wonderful. I will be making 2 Pumpkin Pies shortly and cooking for everyone tomorrow. The one day I actually enjoy making a huge meal. Please post a picture of Watson for us to see.
I’m in book jail, too — and Bob & I are going out for dinner. But I’m making .. an apple pie! (Writers do have some things in common …) Happy Thanksgiving, Dorothy! Lea
I have just been let out of book jail, perhaps on compassionate leave? Book went in on Monday, but will no doubt be back with editorial demands any day now. Still, what a relief to have waved goodbye to it. Then made stuffing and cranberry relish and did the wash and changed the beds and made sure all the bathrooms have toilet paper and now I’m looking for twelve matching dinner napkins and contemplating an apple pie, just in case no one brings one.
Looking forward to trying that pie recipe. Brandy makes everything better.
Thank you for the recipe. I’ve never made pecan pie and I love it. This year I am bringing the apple pie and the mincemeat pie (my specialty) along with my grandmother’s turnips. My husband is doing the second turkey and the second stuffing.
I too should trot myself to book jail. Love your take and hope you get it done.
Thanks for the pecan pie recipe. Yum!
The recipe sounds great. Tomorrow we will take two Swiss Cheese Mushroom pies to our celebration of the day about an hour away. Then in a few weeks will have a gathering of 25-30 here for a feast. and many laughs.
Gram…will you give us the recipe for those Swiss Cheese Mushroom pies, please?
I second that request! Those pies sound yummy, Gram! Lea
Hope the writing is going well.