First, a reminder this morning that the 5th Annual Good Food Pie Contest is less than a month away! You can enter here.
Secondly, another pie contest – this one on a large ranch in Oklahoma, where a whole town gathers every summer to out-bake each other.
Evan talks with Saveur editor James Oseland on this week’s show about pie in American culture.
He shared the recipe for the Blue-Ribbon Pecan Pie that won first place at the Oklahoma contest. It was submitted by Rubyane Surritte.
Find it below, and click here to enter YOUR delicious pie (or pies) in the 5th Annual Good Food Pie Contest on Saturday, September 7th at LACMA.
Blue-Ribbon Pecan Pie
(By Rubyane Surritte, in Saveur)
Flour, for dusting
½ recipe Buttery Pie Dough (see below)
1 cup light corn syrup
¾ cup granulated sugar
¼ cup packed light brown sugar
2 tbsp. unsalted butter, melted and cooled
2 tsp. vanilla extract
½ tsp. kosher salt
3 eggs, lightly beaten
1 ¼ cups roughly chopped pecans, plus ½ cup halves
1. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes.
2. Heat oven to 350°. Whisk corn syrup, sugars, butter, vanilla, salt, and eggs in a bowl; fold in chopped pecans. Distribute filling evenly over dough; arrange pecan halves decoratively around the inside edge of the pie crust. Bake until crust is golden brown and filling is set, about 1 hour. Let cool completely before serving.
Buttery Pie Dough
Makes enough for 2 crusts
3 cups flour
2 tsp. kosher salt
14 tbsp. unsalted butter, cubed and chilled
½ cup ice-cold water
Pulse flour, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Divide dough in half and flatten each half into a disk. Wrap disks in plastic wrap and chill 1 hour before using.