pie pans

I find in general that pies in the UK tend to be shallower than the US. My MIL makes her apple pie quite literally on a plate that has a bit of curve to it. I ended up bringing 2 pyrex pie dishes over from the US but that was about 7 years ago when the choice was slimmer and I didn't know where to look anyway.

Ok, well I made my pastry according to this recipe I am using:

http://www.bbc.co.uk/food/recipes/database/pecanpie_12453.shtml

It's sitting in the fridge relaxing until later tonight, but it looks awfully orange from all the egg yolks the recipe called for.     I doubled the pastry recipe to use for the pumpkin pie as well, don't know if that made a difference.  Well, I have three pie pans, so I guess I can do the pecan pie first since I have enough stuff to make two of them, I suppose I could try the first one and see if the pastry tastes funny.... hmmm.... a little early pecan pie sounds pretty good, actually!  But what do you think of this recipe?  I was planning on adding some pecan halves to the top to make it look more like my grandma's....

I've never made pastry with just the yolks before.  But it is from thw BBC, so they must know what they are doing!

 

Vicky

Ok, well I made my pastry according to this recipe I am using:

http://www.bbc.co.uk/food/recipes/database/pecanpie_12453.shtml

It's sitting in the fridge relaxing until later tonight, but it looks awfully orange from all the egg yolks the recipe called for.     I doubled the pastry recipe to use for the pumpkin pie as well, don't know if that made a difference.  Well, I have three pie pans, so I guess I can do the pecan pie first since I have enough stuff to make two of them, I suppose I could try the first one and see if the pastry tastes funny.... hmmm.... a little early pecan pie sounds pretty good, actually!  But what do you think of this recipe?  I was planning on adding some pecan halves to the top to make it look more like my grandma's....

Egg yolks do make the pastry easier to handle--I've used them in tart crusts before. But I wouldn't use sweet pastry for pecan pie, myself! I think the filling recipe looks fine, although I don't know how the proportions compare to mine. The pecans will float, so you shouldn't need to put more on top.

I'd probably add a bit more salt to the filling than that recipe calls for - to counteract the sweet pastry (like Elynor, I wouldn't have used a sweet pastry - the filling is plenty sweet enough).

OK, just so you guys know, this pastry sucks!!!  It's WAY too sticky to roll for someone as inexperienced as myself, it stuck to everything, and I even tried rolling it between parchment paper and it stuck to that!
So if anyone else tries this recipe, use a different one for the pastry.  I'm definitely going with your advice and making a regular shortcrust pastry now.   

OK, feel free to laugh now, after all that trouble... I made the pecan pie according to the BBC recipe, of course not considering they meant for it to be in one of those shallow dishes, so now I have a huge, half-filled pecan pie.