I love both!
This pie reminded me of something else I want to share….#Arizona #Pecans ! Our pecan farms, goods and services ♥
Green Valley Pecans
3/4 cup finely chopped stemmed dried Calimyrna figs (about 5 ounces)
2 tablespoons brandy
2 tablespoons water
1 cup (packed) golden brown sugar
1 cup light corn syrup
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
11/2 teaspoons vanilla extract
1/4 teaspoon salt
2 cups pecan halves, toasted
FLAKY PIE CRUST DOUGH
1 cup chilled whipping cream
2 tablespoons sugar
1 tablespoon brandy
View Step-by-Step Directions
Stir figs, brandy, and water in heavy small saucepan over low heat until liquid is absorbed, about 5 minutes; cool.
Mix brown sugar, corn syrup, and next 4 ingredients in medium bowl. Stir in pecans, then fig mixture.
Preheat oven to 375°F. Roll out dough on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Fold edge of dough over, forming double edge, and crimp decoratively, pressing to top edge of dish. Pierce all over with fork. Freeze crust 15 minutes.Line crust with foil; fill with dried beans or pie weights. Bake until sides are set, about 12 minutes. Remove foil and beans. Bake until crust is pale golden, pressing with back of fork if crust bubbles, about 10 minutes. Reduce oven temperature to 325°F.Spoon filling into warm crust. Bake until filling is puffed at edges and set in center, about 40 minutes. Let stand until cool, at least 1 hour. DO AHEAD Can be prepared 1 day ahead. Cover and chill.
Beat cream, sugar, and brandy in medium bowl. Whisk until peaks form. DO AHEAD Can be made 4 hours ahead. Cover; chill. Serve pie with cream.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake 15 minutes. DO AHEAD Can be made 1 day ahead. Cool completely; cover and store at room temperature. Cut cake into squares; sift powdered sugar over. Serve warm or at room temperature with topping.
above…RECIPE BY Dede Wilson ~ PHOTOGRAPH BY Mark Thomas
I love ~ and I mean LOVE LOVE LOVE!
Pecan-Fig Pie with Brandied Whipped Cream
Gabrielle’s Pecan and Fig Juice Pie ~ Enjoy!!
Chef John Folse & Company:
Endless great #Pecan #Recipes ~
On a Facebook page
National Pecan Day Desserts You’ll Go Nuts For!
Gallery – photos & videos:
See all the fun
(And the tastes… To die for!)
I know this particular video dates back to 2011 but it still shows the info about the annual pecan farm/FESTIVAL.
Grilled fig, pecan & prosciutto bruschetta !
Another FAVORITE place to go, just south of #Tucson ….just.
Farm fresh pecans – From the Green Valley Pecan orchard in Sahuarita
( Elizabeth Rose Phoenix Day Trips Examiner)
And CHECK THIS OUT!
“A DAY IN: PHOENIX, ARIZONA”
I wish Pecan Pie was more popular over here in the UK. I could eat it at any time of year, although I wonder if it would be a good idea to add a splash of Bourbon if I ever got around to making one?
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Sounds good to me….real good 😉
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