Your average pecan pie uses about two cups of pecans. Your average pecan pie usually has a sort of gelatinous corn syrup infused filling with a touch of bourbon. Most have only a bottom pie crust, and an open top.
This edition. from Martha Stewart, is not the average pecan pie.
- It contains a whopping 4 cups pecans. I wince every time I measure them out. SO many of my precious pecans going into one food...
- It is filled with a rich caramel, no corn syrup.
- Its baked in a skillet. Starting on the stove while make the caramel, the pie is topped with the pie crust and sent to the oven. One dish preparation.
- To present, you invert it.
I think next time I make it I'll cut back on the pecans a half cup to a whole cup. Not only is my pan a bit smaller than the recommended, but after the first couple slices, I'm sorry to say it, but I almost start picking through the pecans to get to the crust. Its pretty intense anyway, and I think it could carry itself with a reduction on the filling. Besides, if you have good butter, the crust is just about the best part!
And on that last picture, of the whole pie, I don't think its supposed to be that dark. Whoops...
All together, its about 1 1/4 cups of butter, almost two cups of sugar, and thats ignoring the 4 cups of nuts and cream. Pretty rich. Worth it.
Upside-down Pecan Pie
- 1 unsalted butter
- 1/2 cup honey
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 4 cups pecan halves, (about 1 pound)
- 3/4 cup cream
- one pie crust
- In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars. Bring to a boil; let boil for 4 minutes. Add pecans and heavy cream, and boil 3 minutes more. Remove from heat, and set aside. Let stand about 30 minutes to cool. Using a wooden spoon, gently mound pecans and caramel slightly in center of skillet, leaving a gap between pecans and edge of skillet.
- Preheat the oven to 425 degrees.with rack in the top third. On a clean, lightly floured work surface, roll out one disk of prepared chilled pastry to approximately a 7/8-inch-thick, 13-inch-diameter circle. Place the pastry over the skillet, carefully tucking the dough down against the edge of the skillet and around the edges of the mound of pecans. Trim the excess dough.
- Place two rimmed baking sheets, one on top of the other, underneath the skillet to catch any drips while the pie bakes and to provide insulation for the caramel. Place skillet in the oven, and bake pie until the dough is just turning golden brown, about 10 minutes. Reduce heat to 350 degrees, and continue baking until the pastry is cooked through and the caramel is bubbling up around the edges of the skillet, about 30 minutes more.
- Remove the pie from the oven, and let cool about 20 minutes. Carefully invert the pie onto a parchment-lined tray or baking sheet (the pie is easy to transfer to serving plate once it has been inverted). Be careful inverting pie; the caramel is very hot. If the pie does not release easily from skillet, heat the skillet over medium heat for about 30 seconds. Serve warm.