The holidays are closing in fast and it is time to plan out that Thanksgiving menu!
Thanksgiving is one of my favorite holidays. The family, the togetherness, the FOOD! That spread makes my little heart happy.
Now in our family, Thanksgiving is an orchestrated affair. Family pours in from all over the country with dishes in tow. Everyone has a dish or two that they make best so that is one they bring and it compiles into a feast fit for kings! But every year, some people always bring something new to introduce and try.
Me. I’m some people.
This year, I’m taking on that old favorite: Pecan Pie. With a little help from Smithey, I plan on rocking this dessert because they put out a recipe that not only looks amazing but is cooked in cast iron.
I love cast iron, and Smithey is, in my tested opinion, the best. We carry Smithey Ironware for a reason. Made in the US, Smithy skillets begin as raw castings with a surface similar to heavy grit sandpaper. They transform each one into an elegant cookware piece by hand & machine in Charleston, SC. We are so confident in this quality of our cookware, that each Smithey comes with a lifetime guarantee.
Make your pie the star of Thanksgiving ang give this recipe a try!
Maple Pecan Pie
1 PIE CRUST, STORE-BOUGHT OR HOMEMADE
1/2 CUP BUTTER, MELTED AND COOLED
1/2 CUP DARK BROWN SUGAR
1/2 CUP MAPLE SYRUP (try it with our BOURBON BARREL MAPLE SYRUP)
1/2 CUP CORN SYRUP
1 TEASPOON VANILLA EXTRACT
3/4 TEASPOON CINNAMON
1 TABLESPOON BOURBON
1/2 TEASPOON COARSE KOSHER SALT
3 EGGS, BEATEN
2 CUPS (8 OUNCES) ROUGHLY CHOPPED PECANS
- 1.Remove pie crust from refrigerator and allow to sit at room temperature 5-10 minutes, until just pliable enough to roll. Roll into a large even circle about ¼-inch thick and 14 inches in diameter, dusting with a bit of flour as necessary to prevent sticking. Carefully lift dough into the skillet and gently press into the bottom and corners, leaving no air gaps. Fold the overhanging dough under to yield a thick border, then shape as desired with your fingers or a fork. Trim away excess dough. Dock dough all over with a fork and return to the refrigerator to chill for at least 30 minutes.
- 2.Preheat oven to 350˚F.
- 3.Spray one side of a piece of foil or parchment paper with nonstick cooking spray and lay on top of the chilled dough. Fill with pie weights or dried beans. Bake in preheated oven for 20-25 minutes. Remove pie weights and foil or parchment and return skillet to the oven. Bake uncovered until crust is cooked through and lightly golden in color, about 5-10 minutes longer.
- 4.Reduce oven temperature to 300˚F.
- 5.In a large bowl, stir together melted butter, brown sugar, maple syrup, corn syrup, vanilla, cinnamon, bourbon, salt, and eggs.
- 6.Scatter pecans into the warm pre-cooked pie crust. Carefully pour the filling over the top. Bake in preheated oven for 60-75 minutes, just until set. Allow to cool completely in the skillet before slicing.
You can check this recipe out as well as find other fantastic ideas for your cast iron on Smithey's recipe blog.