This was originally going to be pecan pie in an actual pie pan but the dough wasn't fully thawed out.
It cracked as I unwrapped the plastic. It was my fault for not reading the thaw time correctly. I was a bit disappointed in myself, but thought I could still salvage the recipe...
I dug up an old Pampered Chef mini tart pan (complete with wooden tamper) gifted to me by KD more than 12 years ago. So, when the dough was fully soft enough to roll by hand, we made mini pecan tarts instead.
I must mentioned that TC put all the ingredients together. I had dough ball rolling duty while TC enjoyed using the wooden tamper, depressing the Trader Joe's pie crust balls with gusto. The only thing she didn't do was place the pans in the oven since she's still a bit scared of it.
One pie crust makes exactly two dozen mini tarts. We used the other crust for a few larger size (the regular cupcake tin size) and a dozen mini's. There is still a small bowlful of filling in the fridge but I would need more pie crust to use it up.
I'm happy to say that these came out quite nicely. It helps if you do a light non-stick spray on the tins before putting in the crust.
This was the "larger" size. The crust was so flaky! I know I could be all Martha Stewart and make my own, but using this ready made crust was so much easier. The Trader Joe's pie crust came highly recommended and I'm glad that we used it.
Look at the crust to filling ratio! Mmmm!
Easy Pecan Pie
(from www.pecanpierecipe.com)
Ingredients:
- 1 9-inch one-crust pie shell (we made mini tarts instead of one whole pie)
- 2/3 cup sugar
- 1/3 cup (one stick) butter or margarine melted (we used butter)
- 1 cup corn syrup (we used Karo brand)
- 1/2 tsp salt
- 3 large eggs
- 1 cup pecan halves or broken pecans
Preparation:
1. Preheat oven to 375 F. Prepare pastry
2. Beat sugar, butter, corn syrup, salt and eggs in medium bowl with wire whisk or hand beater (we used a wire whisk) until well blended. Stir in pecans. pour into pastry-lined pie plate.
3. Bake 40 to 50 minutes or until center is set.
This was actually the FIRST recipe we made, or rather, that TC made, the Pumpkin Pie which ended up being plural because there was so much filling. We used Pillsbury ready made pie crust.
No time for "scratch". I liked that this can had the recipe on the label. So easy...
And there ya go...the pumpkin and evaporated milk cans.
So easy. Just pour one can of evaporated milk in a bowl, along with two large eggs (which were supposed to be beaten first, oops), and one large can of pumpkin puree.
The filling was supposed to make one large deep dish 9" pie but these were not deep enough, so we made two pumpkin pies instead. The extra pie dish was supposed to be for the pecan pie (but as you read early, those ended up being mini tarts).
One of the pies made by TC...I thought it came out pretty well. The edge crust was still flaky. The bottom crust, after one day, became, in Bert's opinion, too soft.
The last recipe we made that afternoon was something I made last year:
Cranberry Orange Sauce
Ingredients:
- Zest and juice of one orange
- 1/2 cup sugar
- pinch of salt
- 1 12 oz bag of cranberries
Directions:
- Heat 1/2 cup of water with orange zest, juice, sugar, and salt over medium-high heat.
- Stir until sugar is dissolved, about 2-3 minutes.
- Stir in cranberries and bring to a boil. Reduce heat and simner until cranberries burst and sauce is thickened slightly, about 7 minutes.
- Sweeten with more sugar if desired.
I really like the slight sweetness to this sauce.
I like trying to prepare as much as I can the day before so that we're not frantic the next day...
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