As the cool autumn breeze starts to sweep through the colorful leaves, my mind instantly drifts to thoughts of warm, cozy evenings spent by the fireplace with a slice of decadent pie. And one pie that always takes center stage during this time of year is the irresistible log cabin pecan pie.
Join me on a culinary adventure as we explore the ins and outs of this delectable dessert.
What is log cabin pecan pie?
Log cabin pecan pie is a classic Southern dessert that combines the rich, buttery flavors of pecans with the sweetness of maple syrup, all nestled in a flaky pastry crust.
This indulgent treat is a perfect balance of crunchy nuts and gooey filling, making each bite a symphony of flavors and textures that is sure to delight any dessert lover.
What Does It Taste Like?
1. Rich and Buttery: The combination of toasted pecans and buttery maple syrup creates a rich, indulgent flavor profile that is simply irresistible.
2. Sweet and Gooey: The filling of the pie is sweet and gooey, with a slight hint of tanginess from the fresh lemon juice that cuts through the richness, balancing out the sweetness perfectly.
3. Nutty Crunch: The toasted pecans add a delightful crunch to each bite, offering a satisfying texture that complements the smooth filling.
4. Comforting Warmth: When served warm, the log cabin pecan pie exudes a comforting warmth that wraps you in a blanket of cozy flavors, making it the ultimate fall dessert.
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Why This Recipe Works?
1. Perfect Balance of Flavors: The combination of maple syrup, pecans, and a touch of lemon juice creates a harmonious blend of sweet, nutty, and tangy flavors that work together beautifully.
2. Flaky Pastry Crust: The tender, flaky pastry crust provides the perfect vessel for the rich filling, adding a textural contrast that enhances the overall eating experience.
3. Simple Ingredients: With just a few basic ingredients, this recipe is easy to put together, making it accessible to both novice and experienced bakers.
4. Impressive Presentation: The log cabin pecan pie’s striking appearance, with its neatly arranged pecans on top, makes it a visually stunning dessert that is sure to impress guests.
Ingredients For Log Cabin Pecan Pie:
For Pastry Dough:
Salt: Salt in the pastry dough for Solo Kolacky enhances the overall taste. It balances the sweetness, making sure the pastries aren’t too sugary. Just a pinch adds a bit of depth to the dough.
All-Purpose Flour: All-Purpose Flour forms the base of the Solo Kolacky dough. It provides structure and holds everything together, ensuring the pastries have the right consistency – not too crumbly, not too soft.
Vegetable Shortening, Cold: Cold vegetable shortening adds a flaky texture to the pastry dough. Its solid state creates layers in the dough as it melts during baking, resulting in a deliciously tender and crisp crust.
Unsalted Butter: Unsalted Butter brings a rich and buttery flavor to the pastry dough. It adds a savory note that complements the sweetness of the filling. The butter also contributes to a golden-brown crust.
Iced Water: Iced water is crucial for binding the pastry dough together. Using cold water helps maintain the temperature of the fats (shortening and butter), ensuring they don’t melt too soon. This contributes to the dough’s texture and helps it hold its shape during baking.
For Filling:
Egg Yolks: Egg yolks add richness to the filling. They contribute a smooth and velvety texture, making the Solo Kolacky filling creamy. The yolks also help bind the ingredients together, creating a cohesive and delicious center.
Pecan Halves: Pecan halves are the nutty and crunchy stars of the Solo Kolacky filling. They provide a satisfying texture and a rich, nutty flavor that perfectly complements the sweetness of the maple syrup.
Maple Syrup: Maple syrup is the natural sweetener in the filling. It adds a distinctive and warm sweetness, giving the Solo Kolacky a comforting flavor. The syrup also contributes to the gooey and delicious consistency of the filling.
Lemon Juice: Lemon juice adds a hint of tartness to the filling, balancing the sweetness and preventing it from becoming overly sugary. It enhances the overall flavor profile, making the Solo Kolacky more dynamic.
Vanilla Extract: Vanilla extract brings a warm and aromatic flavor to the filling. It enhances the sweetness and adds a pleasant fragrance, making the Solo Kolacky more inviting and flavorful.
Salt: Salt in the filling works similarly to its role in the dough – it balances the sweetness. It ensures that the filling isn’t overly sugary, creating a well-rounded and delicious taste in each bite.
Step by Step Instructions:
Making the Pastry Dough:
Step 1:
Mix the flour, cold butter cubes, vegetable shortening, and salt in a bowl until it looks like grainy crumbs. Drizzle iced water, gently stirring until combined.
Step 2:
Test a small dough portion. If it doesn’t hold together, add a bit more iced water, stirring until just mixed. Don’t overwork the dough.
Step 3:
Turn the dough onto a surface, divide into 4 portions, and smear each forward. Gather, press into a ball, flatten into a disk, wrap, and chill for at least 1 hour.
Making the Pie Shell:
Step 1:
Preheat to 350°F. Roll out the chilled dough into a 13-inch round, fit into a pie plate, trim, and crimp. Chill the shell for 30 minutes.
Step 2:
Lightly prick with a fork. Line with foil, fill with weights, and bake until golden, about 15-20 minutes. Remove foil and weights, bake until golden, about 15 minutes more. Cool completely.
Making the Filling and Baking the Pie:
Step 1:
Whisk egg yolks and salt. Add syrup, vanilla essence and lemon juice, then stir in pecans. Pour the filling into the pie shell.
Step 2:
Cover the edge with foil and bake until the filling sets, 20-30 minutes. Cool the pie to warm or room temperature on a rack. Enjoy your homemade Log Cabin Pecan Pie!
Notes:
1. Toast the Pecans: Toasting the pecans before adding them to the filling enhances their flavor and crunch.
2. Chill the Dough: Refrigerating the pastry dough allows the gluten to relax, making it easier to roll out and preventing shrinkage during baking.
3. Use Pure Maple Syrup: For the best flavor, opt for pure maple syrup rather than imitation maple syrup.
4. Customize the Flavor: Feel free to add a pinch of cinnamon or a splash of bourbon to the filling for extra depth of flavor.
5. Serve with Whipped Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the sweetness of the pie.
Nutrition Information:
– Servings: 10
– Calories: 380
– Total Fat: 19g
– Saturated Fat: 6g
– Cholesterol: 54mg
– Sodium: 230mg
– Total Carbohydrates: 50g
– Fiber: 2g
– Sugars: 42g
– Protein: 3g
How To Store The Leftovers?
To store leftover log cabin pecan pie, tightly cover the pie dish with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. For longer storage, the pie can also be frozen for up to 2-3 months. Thaw in the refrigerator overnight before serving.
Sides For Log Cabin Pecan Pie:
1. Vanilla Ice Cream: The cool creaminess of vanilla ice cream pairs perfectly with the warm pie, creating a delightful contrast of temperatures and textures.
2. Whipped Cream: Light and fluffy whipped cream adds a touch of elegance to the rich pie, balancing out its sweetness with a creamy finish.
3. Caramel Sauce: Drizzling a bit of caramel sauce over the pie adds an extra layer of indulgence, enhancing the flavors of the pecans and maple syrup.
4. Fresh Berries: A side of fresh berries, such as raspberries or strawberries, offers a refreshing burst of acidity that cuts through the richness of the pie.
What are some alternative choices to the ingredients in case they are not in your pantry?
1. Substitute for Maple Syrup: If you’re out of maple syrup, you can use honey or agave nectar as a sweetener in the filling.
2. Butter Replacement: In place of unsalted butter, you can use margarine or vegetable oil for a dairy-free option.
3. Egg Yolk Substitute: To replace egg yolks, you can use a commercial egg replacer or a mixture of cornstarch and water for binding.
4. Pecan Alternative: If pecans are not available, you can use walnuts, almonds, or hazelnuts as a delicious substitute in the pie filling.
Equipment
- Mixing bowl
- Food Processor
- Whisk
- Oven
- Wire Rack
- Baking Sheet or Parchment Paper
- Teaspoon and Tablespoon
- Measuring cups
- Baking Spray
- Plastic wrap
- rolling pin
- Pie plate
- foil
- Scraper (Optional)
Ingredients
- 1/4 tsp. salt
- 1 & 1/4 cups of All-Purpose flour
- 2 tbsp. vegetable shortening cold
- 3 or 4 sticks i.e. 6 tbsp. of unsalted butter Cold and cut into cubes of ½ inch
- 3 or 4 tbsp. iced water
- 4 eggs yolks
- 2 cups toasted and cooled pecan halves
- 1 & 1/4 cups maple syrup pure
- 2 tsp. of lemon juice fresh
- 3 or 4 tsp. pure vanilla extract
- 1/4 tsp. Sea Salt
Instructions
- Mix the flour, cold butter cubes, vegetable shortening, and salt in a bowl until it looks like grainy crumbs. Drizzle iced water, gently stirring until combined.
- Test a small dough portion. If it doesn’t hold together, add a bit more iced water, stirring until just mixed. Don’t overwork the dough.
- Turn the dough onto a surface, divide into 4 portions, and smear each forward. Gather, press into a ball, flatten into a disk, wrap, and chill for at least 1 hour.
- Preheat to 350°F. Roll out the chilled dough into a 13-inch round, fit into a pie plate, trim, and crimp. Chill the shell for 30 minutes.
- Lightly prick with a fork. Line with foil, fill with weights, and bake until golden, about 15-20 minutes. Remove foil and weights, bake until golden, about 15 minutes more. Cool completely.
- Making the Filling and Baking the Pie:
- Whisk egg yolks and salt. Add syrup, vanilla essence and lemon juice, then stir in pecans. Pour the filling into the pie shell.
- Cover the edge with foil and bake until the filling sets, 20-30 minutes. Cool the pie to warm or room temperature on a rack. Enjoy your homemade Log Cabin Pecan Pie!
Notes
- Toast the Pecans: Toasting the pecans before adding them to the filling enhances their flavor and crunch.
- Chill the Dough: Refrigerating the pastry dough allows the gluten to relax, making it easier to roll out and preventing shrinkage during baking.
- Use Pure Maple Syrup: For the best flavor, opt for pure maple syrup rather than imitation maple syrup.
- Customize the Flavor: Feel free to add a pinch of cinnamon or a splash of bourbon to the filling for extra depth of flavor.
- 5. Serve with Whipped Cream: A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the sweetness of the pie.
Nutrition
Frequently Asked Questions:
1. Can I use frozen pecans for this recipe?
Yes, frozen pecans can be used in this recipe, but it’s important to thaw and toast them before adding them to the filling to ensure the best flavor and texture.
2. Can I make the pie crust ahead of time?
Yes, you can prepare the pastry dough in advance and refrigerate it for up to 2 days before rolling it out and assembling the pie. This can save time when you’re ready to bake.
3. Can I add chocolate to the pie filling?
Absolutely! Adding chocolate chips or chunks to the pecan filling can create a deliciously decadent twist on the classic log cabin pecan pie. Simply fold in the chocolate before pouring the mixture into the pie crust.
4. How can I prevent the crust from becoming soggy?
To prevent a soggy crust, you can blind bake the pastry shell before adding the filling. Simply line the dough with parchment paper and fill it with pie weights or dry beans before baking it for a few minutes to set the crust.
Conclusion:
In conclusion, the log cabin pecan pie is a true masterpiece of flavors and textures that embodies the essence of fall comfort food.
With its rich, buttery filling and nutty crunch, this dessert is a surefire way to impress your guests and satisfy your sweet cravings. By following the simple steps outlined in this recipe, you can recreate this Southern classic in your own kitchen and create lasting memories with each delicious slice.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more of this delightful log cabin pecan pie. Cheers to indulgence and happy baking!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more