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Ellen Britt for (CNT) City News And Talk #foodie-all | http://CityNewsAndTalk.Com

I wonder sometimes where the phrase “As American as apple pie” comes from?

To tell you the truth, Thanksgiving and Christmas are the only times of year I eat pie. Apple pie is ok but it’s definitely not my first choice.

Then every year Thanksgiving season rolls around and people start talking about all things pumpkin spice flavored. As the actual Thanksgiving holiday arrives, even more people start planning on enjoying a slice of pumpkin pie. Seems like pumpkin pie is almost more “American” than apple!

But not for me. I don’t like pumpkin pie. Shocking I know.

Having grown up in the Southern United States, most of the folks I know didn’t eat pumpkin pie. We made pie from sweet potatoes, slow roasted sweet potatoes with that caramelized sweetness you never get from pumpkin. Peeled and mashed with butter, milk, brown and cane sugar with a good grating of orange zest, and baked into a homemade pie crust, a piece of warm sweet potato pie is heaven on earth.

Then there’s my other favorite holiday pie…

pecan pie.

I make pecan pie at Christmas. So it’s sweet potato pie for Thanksgiving and pecan pie for Christmas.

Here’s the secret to a really great pecan pie. Toast half of the pecans called for in the recipe in a cast iorn pan on top of the stove until they are slightly browned and fragrant. Let them cool a bit, then grind them to a meal in a spice grinder or your food processor.

Mix the ground roasted pecans in with your pie mixture, along with the remainder of your pecan halves and bake until well done and crackly on top.

Served warm from the oven with some whipped cream or vanilla ice cream, this pie is to die for, as the taste of those roasted pecans is spread throughout each slice.

Someone asked me today if I could give them a recipe for a “healthier” pecan pie! I told her, “No, ma’am, but have one or two pieces only once a year at Christmas and you’ll be fine.” Works for me. Let’s eat y’all…!

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