Орехов пай
Този класически пай за благодарността се събира бързо, след което се нуждае от дълго време, за да се охлади. Това е чудесна рецепта, която можете да печете предишната нощ или рано сутринта на празника. Така или иначе ви оставя много време да работите по останалата част от храненето.
Източник: Ежедневна храна, ноември 2006 г.
Общо време
Prep
Дози
26.04.2023 @ 20:35
This classic gratitude pie is quick to assemble, but then needs a long time to cool. Its a wonderful recipe that you can bake the night before or early in the morning of the holiday. Either way, it leaves you plenty of time to work on the rest of the meal. Source: Everyday Food, November 2006. 7 hours and 25 minutes 25 min 8 Total time Prep Portions Ingredients 1/2 recipe (1 disk) Basic Pie Dough, rolled out and placed in a 9-inch pie dish 4 large eggs 1 cup light corn syrup 1/3 cup packed light-brown sugar 1/4 cup granulated sugar 4 tablespoons unsalted butter, melted 1 teaspoon vanilla extract 1/2 teaspoon salt 3 cups pecan halves Lightly sweetened whipped cream, for serving (optional) Instructions 1. Preheat oven to 375 degrees. with rack set in lowest position. 2. Using kitchen scissors or a paring knife, trim dough to a 1-inch overhang. With floured fingers, fold overhang under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate. Crimp with fingertips. Transfer dough-lined plate to refrigerator. 3. Make filling: In a large bowl, whisk together eggs, corn syrup, sugars, butter, vanilla, and salt until smooth; mix in pecans. Pour mixture into chilled pie shell; place pie plate on a baking sheet. Bake until filling jiggles slightly in the center when gently shaken, 50 to 60 minutes. 4. Cool pie completely in plate, 5 to 6 hours. Serve with whipped cream, if desired.