Perhaps they are not the stars, but rather openings in heaven where the love of our lost ones pours through and shines down upon us to let us know they are happy. -Author Unknown.
I am one of those people who needs to be in the kitchen when tragic events happen. It is my solace and my forgiver. I hope that perhaps there are other's out there that feel the same, and maybe this recipe will drive away or give you some sort of peace. I know it made me feel better.
How to basic pie crust.(Enough for two single filled pies or one covered pie)
2 1/2 cups all-purpose flour, plus additional for rolling
1 1/4 teaspoons kosher salt
250 grams unsalted butter, cut into pieces and chilled.
about 3-5 tablespoons of ice cold water
The secret to a great pie crust that bakes into a wonderfully flaky, crispy crust. Is not to over work the dough. It is not difficult to make an amazing dough, just be aware that the more you "man handle" the mixture the tougher the dough will be. I always use my mix master and add the flour and salt blitz or a second then add the butter and blitz until it starts to form a pea like dough. Usually just a few seconds then add the water tablespoon by tablespoon until it reaches a ball like stage, but not over sticky, but just easy enough to remove to my counter. You can always do it by hand with a couple of forks or with a pastry blender. It literally takes 2-4 minutes and it is ready to be flattened into disks and wrapped in plastic and set into a cold fridge for 1 hour to rest.
If doing it by hand combine the flour and salt in a large bowl, then add the butter and combine gently. With your hands or a pastry blender, work the butter into the flour. Tossing and incorporating any loose pieces. Do this until the butter pieces are no longer bigger than a pea. Drizzle the water a tablespoon at a time until the dough just holds together when pinched.Add more water if your dough seems dry. Work in, but do not over knead it. Divide the dough into two half's one bigger than the other. The bigger one will be for the bottom.( I used the other half to decorate the top of my pie.)
|rice, dried beans work well here.|
How to Pecan Filling:
:Pre heat your oven 180 degrees C
1 cup dark brown sugar
2/3 cups golden syrup
1 tablespoon of *DISARONNO Italian Amaretto Liqueur or traditional rum or a dash more!
4 tablespoons butter
|blending eggs, cream into syrup|
1/4 cup heavy cream
2 cups of pecans chopped ( I leave a few un- chopped to decorate the top).
Roast your pecans on a baking tray for 5 minutes at 180 degrees C. Remove from oven and let cool. Chop and set to the side.
|the good stuff. :)|
|I like to stain the mixture in-case of any extra egg parts|
|E. we are praying for a speedy recovery.|