Buy Refrigerator: Individual Skillet Pecan Pie recipes

Saturday, October 31, 2015

Individual Skillet Pecan Pie

Yields 6

A recipe for pecan pie made in 5" cast iron skillets

For Pate Brisee

For Pecan Filling

Instructions

In the bowl of a food processor, combine flour and salt; pulse to combine. Add the butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.)
With the machine running, add the ice water through the feed tube in a slow, steady stream, just until the dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of the dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
Turn out the dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap.. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.

For Pie Filling

Preheat oven to 300'
Combine first 4 ingredients and divide equally among 6 unbaked pie shells which have been placed on a cookie sheet.
Bake for 20-25 minutes
Remove and top pies with equal amounts of the pecans. I put the chopped in first then even sprinkle the whole pecans over the top.
At this point, I also top each pie with a leaf or other decoration cut from pie crust remnants.
Increase heat to 350' and bake for another 10-15 minutes.

Notes

I only have 4 small skillets so I save the rest of the pie crust and filling in the refrigerator to make another time.

Adapted from Martha Stewart's Baking Handbook and Marilyn

Pics and printable recipe available at:Nourish and Nestle

Submitted October 31, 2015 at 11:15PM by NourishandNestle http://ift.tt/1NItzhM recipes

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