I seldom make pies anymore. I’m only cooking for two and if I have guests there are such wonderful pies available at the orchard bakery that it doesn’t make sense. Just before Thanksgiving I suddenly had the urge. I made cousin Marlene’s pastry recipe instead of my usual. It makes enough for seven crusts. I decided to make 8 inch pies for the freezer. I made several apple pies but thought that a pecan pie might be good for my contribution to Thanksgiving dinner.
The mixture I usually use calls for dark corn syrup, something I try to avoid since reading Michael Pollan’s book The Omnivore’s Dilemma. I bought the corn syrup and then happened to run across a pecan pie recipe that doesn’t use it. It turned out to be a huge success. Unlike the corn syrup recipe, the pecans remained dispersed throughout the pie, rather than rising to the top. It also seemed less sweet, like it didn’t make my teeth hurt.
The recipe makes a ten inch pie, a deep 9 inch, or two eight inch pies .

Pecan Pie

1/3 cup white sugar
1-1/2 cups brown sugar
½ cup melted butter
3 eggs
2 tablespoons flour
2 tablespoons milk
1 teaspoon vanilla
1-1/2 cups coarsely chopped pecans

Beat eggs until well mixed then beat in the sugars and flour. Add the melted butter, mix well and finally add the milk, vanilla and nuts.

Pour into an unbaked pie shell and place in a 400 degree oven. Bake 10 minutes and then lower the heat to 300 degrees and bake an additional 50 minutes or until done. (Oven temperatures vary so timing is approximate. The pie is done when the center appears firm when shaken lightly)