If there’s one thing we have in abundance that we truly love here in Texas, it’s pecans. To produce a dish from them that makes the mouth water almost as much as the eyes tear up when they first land on such a glorious masterpiece as an old-fashioned pecan pie… well, it’s magic in food form.
So without further adieu, may we present to you a relatively easy recipe for this delightful dessert that you can serve to your relatives, friends, and those you deem worthy of tasting the masterpiece that is your workplace contribution to the potluck lunch. This pecan pie comes from the kitchen of Epicurious and the lead-in article, which was written by Andrea Albin, hits the nail on the head by saying: “It’s impossible to go wrong with pecan pie. Especially one that is really loaded with nuts, has a little verve from orange zest, and isn’t overly sweet—exactly like the one here. Taking the time to track down new-crop pecans will push things right over the top.” We couldn’t agree more Andrea. Locally, San Saba, in the Texas Hill Country, is known as the Pecan Capital of the World, where the famed “Mother Pecan” tree is over two centuries old. It’s been used to produce numerous varieties, and had it not been for its existence, we may never have known the delightful taste that today’s varietals yet produce. Early October through mid-December (depending on your part of Texas) has become known as the prime harvesting season for pecans. However, there’s nothing stopping you from touring this delightful town, enjoying some of the product for which its chief ingredient has become famous, and then making your own old-fashioned pecan pie with the very stock that comes from the Lone Star State. Enjoy!
