Apple-Pecan Pie!.... and a second mini one!
I need to do this one again and remember to standardize a recipe for it-- was one of those complete random spur-of-the-moment invention ones.... BUT here's the jest of it-- kind of a mix of a pecan pie and an apple pie :) Whole wheat crust, then layer in some thin-sliced apples (with the nutritious skins left on--it doesn't disturb the texture) and then a sprinkling of chopped pecans, then pour over just enough of an egg mix to cover the layer. For the egg mix, I blended 1/3-1/2 a pack of cream cheese with some brown sugar and a pinch of salt, vanilla, and 2-3 eggs, and a spoon of oil. Then repeat the layering till it reaches the top. Then I baked it at 170 C / 350 F for around 30 min till it started to golden-carmelize on top (and should have puffed up through to the middle due to the egg rising a bit) Then raised the temp to 200C to further golden the top, just for 5ish min...With the right amount of egg-filling (analogous to pecan pie filling), it made just the right texture of holding together but moist/juicy, too... next time I make it i'll actually write down the portions of things that worked out right for it :) (Hopefully soon! Yum!)
2 comments:
The crust looks so professional! Looks delicious.
Thanks! haha actually with the bigger pie in this batch I forgot it was still pre-baking as I made the filling, and it got a bit toooo dried out and hard.. distinct crunch at the bottom of the pie hahah.... However, I do like to pre-bake it a little so it doesnt' get so soggy with wet eggy pie fillings, but definitely needs a happy medium on that... oops!
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