FESTIVE FOOD:
Part 6 - Green Bean Stir-Fry
FESTIVE FOOD:
Part 8 - Amazing X-Rated Bread

FESTIVE FOOD:
Part 7 - Famous Silver Springs Pecan Pie

Silver Springs 3

This recipe was handed down to my mother from my grandmother, and I think I have eaten it at least once a year my entire life. By no means healthy, it is purely delicious. And it is made with a local ingredient - maybe two (pecans, and eggs) - which qualifies it as far as I'm concerned. 

Silver Springs Pecan Pie

1 cup white sugar
1 cup light corn syrup (my grandmother writes "Karo")
1 cup chopped pecans
3 eggs, well beaten
1/2 stick butter, softened
1/4 (scant) tsp. salt

Cream butter and sugar well. Add salt and well beaten eggs, syrup and chopped nut meats. Mix well. Bake in raw, 9"pie crust at 300 for 1 hour.

Traditional Pie Crust (it makes a difference)

1/3 cup plus 1 tbsp. butter or shortening, softened
1 cup flour
1/2 tsp. salt
4-5 tablespoons ice water

Cut shortening into flour and salt until particles are  pea-size (nothing does this better than an old fashioned pastry cutter). Sprinkle with ice water, 1 tablespoon at a time, tossing with fork until pastry leaves sides of bowl. Form into a ball, then roll out to fit pie pan.

This pie is saturated in tradition (as well as fat). Not only is it from my Nanny, the recipe originated about 30 miles south of here at the once snazzy Silver Springs Restaurant. I have some wonderful home movies taken by my grandfather at the Springs when the two were younger than me.  They drove their little motorboat right up to the shore and they are frolicking in their 50s bathing suits with some friends. They are just beautiful. Make this pie, make some memories, and call your grandparents if you still can.

Comments

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becky

kelli, my mom's recipe for both the filling and crust is very similar. you're right about the crust---it does make a difference! even on the days when i don't think i get it quite right it is infinitely better than any other crust! we'll be making it on thanksgiving for sure, and a new pie i discovered this fall- butternut squash rather than pumpkin- as the bnut squash has been a regular in the csa box this last month.

in case the next couple days get busy with cleaning and cooking and giving thanks together, i just want to say thank you for your posts. i really enjoyed the wendell berry poem btw. have a wonderful thanksgiving and save room for the pie!

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