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.