This recipe is adapted from this version by the New York Times.
One of the things we have made year after year after year is pecan pie. When I was growing up my mom had us do the laying down of the pecans to create designs in our pies, and we always made two. I still take time to design how I lay out my pecans as you can see below. The first picture is one layer of a total of two.
The following is the final pie, as you can see they shift a tad, but I think it is worth it overall, then again I love the process and I do not mind taking the time to be meticulous
I still in this recipe from her, make two. I also have made some rather large adaptations in the quantity of pecan to filling ratio, much more pecans that originally called for and I have shifted from bourbon to maple syrup, but you do as you see fit. As the fall continues on and I am starting to think about Thanksgiving, I know I will be making this pie recipe again this year as I have in years prior.
I'm Sarah; a wife, traveler, foodie, and adventurer.