Pecans and Craisins

We welcome November with the anticipation for all the yum thanksgiving recipes. the topically Thanksgiving recipe includes some craisins or as some may call it Dried Cranberries and some pecans. Some love to make pecan pie. so here is a Pecan pie with Jumbo Raw Georgia Pecans.

Crust:
1 ¼ cup flour
1 tbsp. cornmeal
½ cup butter, cut in cubes
½ tsp. salt
3-4 tbsp. water
4-5 tbsp. extra flour
Place flour, cornmeal, butter and salt in a food processor. Mix for about 1-2 minutes, until a sand-like mixture forms. Slowly add water until the mix forms a ball of dough. Form into a ball, wrap in plastic wrap, and refrigerate for half an hour.
Preheat oven to 375°. Roll dough into an 11-inch round on a floured surface. Place dough into a 9-inch pie tin. Use your fingers to have the dough fit firmly into the pan. Use either a fork or your fingers to make a decorative edge. Prick dough with a fork and line the dough-filled pie pan with aluminum foil.
Fill the lined pan with dried bean or pie weights. Bake for 8-10 minutes, then remove foil and beans/pie weights and bake uncovered for another 8-10 minutes. Set aside to cool.

Filling:
1 ¼ cup of pecans
1 cup dark corn syrup
¼ cup white sugar
¼ cup brown sugar
¼ cup butter
¼ tsp. salt
½ tsp. cinnamon
1 tbsp. vanilla extract
3 eggs
Mix all of the above ingredients together with a whisk until well blended. Add 1 ¼ cups of pecans.
Place filling into baked pie crust. Place in the oven for 1 hour. Remove and cool completely before serving. Add a dollop of whipped cream is desired. Serves 6-8.

Courtesy: The Smith College Club of New York City’s More Cooking with Pecans

And don't forget to put on the kippah while you are eating.

Oh Yah lookout for the hanukkah gfits section on the nuts website.