I like pies. I especially like making pies. Savoury, sweet, I like ’em all. However, I don’t always have the time to dedicate to pie making. I usually go on a pie making bender when the various fruits are in season, most notably in the Fall when apples are in season. I make them assembly line-style, coring, peeling and seasoning the apples. Setting them aside while I cut the pastry (old school style with two knives) and press it into the pie dish (no rolling pin here, since I make a crumbly version). Then comes the apple filling, followed by the crumble top. At this stage, I usually wrap up the pies and pop them into the freezer until I need to bake one. Right now my freezer is EMPTY of all pies, so it’s a good thing the strawberry season is just around the corner. My most recent pie was a pecan pie. I actually don’t eat this pie because it’s like a giant butter tart, which is good if you love butter tarts–and I do–but for some reason I prefer the small single serving to the slice of pie. Anyhow, my sister-in-law put in a special order for my brother-in-law. He just turned 40 and we had a party to celebrate. Pecan pie is highly coveted by my husband’s family, particularly my father-in-law. So on special occasions like birthdays, I oblige and make a pecan pie. The recipe isn’t too complicated, again it’s just about having the time to make the pastry, cooking the sugar and corn syrup, add the eggs and vanilla and then place the pecans just so before baking it. I do love the way the pie looks so regal, but I can’t attest to the flavour. You’ll just have to make it yourself and let me know!

Homemade Pecan Pie