Caramel Cream Pie with Pecan Crust and a little love for The Local Palate
I just feel some type of way about pie..
All the good feelings one would expect when slicing their fork through those flaky layers of pastry and mountainous piles of apples or blueberries or whatever your flavor.
I'll take it.
Unfortunately, I also feel some type of way about pie crust or more precisely the dough that is a required step in the process of making pie crust. It just reminds me too much of a guy I once dated.
Yes making pie crust reminds me of a relationship.
Just follow along.
For the sake of the story, let's say his name was Darren.
Because his name was Darren.
A real smooth stalker with traces of "nutcase" swirling in his personality. There were times when it would be so easy, the relationship I mean. Then there were the turbulent times, they came often. After working so hard to smooth everything out, get it all in line, just as you are turning things over to a different pan of life... it all falls to shit.. I mean pieces.. no no I mean shit.
Like that dough and a pie pan.
It never rolls on smoothly for me, perhaps I'm just too anxious. Perhaps I'm thinking of Darren and his drama and may just be adding too much pressure in my frustration. Perhaps after 20 years I should just get over it.. the relationship I mean..
But listen, I'll roll that pie dough out all nice and smooth almost to perfection.
Darren was like that, nice and smooth.
Then when it's time for me to place it neatly in the pan, there's always an edge or two that just doesn't want to be confined to the rims of a pie dish.
Darren was like that too.. had issues with being confined.. although I never tried to imprison him to a pie dish...just a monogamous relationship.
After I get the dough in the dish and patch up the broken spots, I fall flat around those edges.. It's like I've got crooked bionic fingers that just won't form those same pie crimps like the video tutorials on You Tube.
Darren didn't have crooked evil villain hands like me.. but everything else was a mess.
I know you wondering where the hell I'm going with this and since I have no clue let's talk about this pie. Nathalie Dupree is the Culinary Grande Dame of southern cooking and one of the funniest women I've ever met. She's also the master samurai of biscuit making. When asked to share one of my favorite recipes from The Local Palate, I knew I wanted to challenge my pie baking deficiencies with one of her killer pie recipes from an issue published a few years back. This Caramel Cream pie with pecan crust is legit with a smooth custard like filling that has a delectable caramel flavor. The crust is a pecan short crust that even the most novice of pie makers can handle. Big thanks to The Local Palate Magazine for featuring me in there Dec./Jan issue. I'll also be over there this week talking more about my love of pie and my Grandma Dip.