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Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Sunday, November 20, 2011

Pecan Pie WITHOUT Cornsyrup

I was recently reminded about the 'yummyness' of Pecan pie, by a friend who was visiting and LOVES pecan pie. I asked her if she had a recipe with corn syrup and she said, sadly, "no". Which inspired me to start searching. We moved from Lancaster County, PA a couple years ago, where pecan pie is a local side dish! It is found in every restaurant, road side farm stand and church pot luck. There is even a tourist (trap) bakery who's primary item is pecan pie, I would not be surprised if a hundred are sold in a day in the Summer Tourist Time. Anyway, these pies, are so (sickening) sweet that it really took the joy of the pecan pie from me. Then...right before we moved, I came across a pie made by a healthy Amish Baker that used to bake pies for our local health food store found on an Amish Farm. She used (if I remember correctly) brown rice syrup and maple syrup and whole wheat crust. Her pies where (small, but) delicious and full of flavor. (And they didn't send you in to a sugar-comma or make your teeth hurt!!) But then we moved!! I was never able to learn her secrets, and frankly had not thought about it until my friend mentioned pecan pie with such passion recently. Our pecans are now falling from our tree and Thanksgiving is fast approaching! So I thought I would research this topic and see what I could find. while I haven't had a chance to try any of these yet, I can see they have the makings of a great pies! So I thought I would post them. When I do try them, I will give my review in Our Family Jots and Tittles. If you try them, please come back and comment. I would love to know what you thought!

This recipe uses brown rice syrup and maple syrup. (This would be my first pick if I could get a hold of brown rice syrup again...and it weren't crazy expensive.)

This one uses, Rapedura/Sucanut, honey and molasses and soaked pecans.
An amazing looking tart. (I would sub Rapadura for brown sugar.)

This recipe uses a homemade cane sugar syrup - which replaces corn syrup. Interesting!

A raw food version - you don't even have to feel guilty about!

Here is an honorable mention of a Pecan Pumpkin Pie Squares - that looked really good that my daughter wants to be sure we make first.


P.S. I have just recently learned of a regional pecan pie down here in the south under various names, but often called Kentucky Bourbon Pecan Pie. It has chocolate and bourbon in the recipe! But, like the other pecan pie - everyone uses corn syrup. :-( I have been looking for a recipe without cornsyrup and can't find one! (maybe I will have to experiment!) If anyone knows of one, please let me know! I would love to play with it!!

This post was shared at the Barn Hop.

**UPDATE** Yesturday, we were going to give the recipe listed above by Cheeseslave (listed above) a try. In the process, I learned that (although I triple checked the location again) it does not take you to the recipe. I had to go the her website (http://www.cheeseslave.com/) then search "texas pecan pie" to get there again. Then when I went to apply the recipe - I could not find a bake temperature. I asked her questions and will share the answers if I get them. Also in her comments someone else listed a pecan pie recipe that was VERY SIMPLE, without cornsyrup that they really enjoyed. http://allrecipes.com/Recipe/Pecan-Pie-V/Detail.aspx
I would sub Rapedura/Sucanat/Maple Sugar for the brown and white sugar in this recipe. "SIMPLE" is where I think I need to focus at this stage of the process. :-)It may end up being the one I try - because my time is running short before we leave. (I'll try to let you know how it worked out in our next Jots and Tittles.)

I also found this yummy and SIMPLE looking recipe that uses maple syrup and brown sugar. (I would sub Rapedura/Sucanat/Maple Sugar for brown sugar as mentioned before.)
http://southernfood.about.com/od/pecanpies/r/bl50714f.htm I am out of maple syrup right now (Mom is actually bringing some to Thanksgiving from my Farner in PA! YES!) otherwise, I would make this one.


Anonymous said...

Thank you so much for this post! I have been dreading making this pie. It is requested every year by my DH, but I'm oh so not a fan of cornsyrup.

PaulaB52 said...

This is the recipe I use: http://paulasponderings.typepad.com/paulas-ponderings/2009/11/tuesday-tastiness-4-pecan-pie.html

No corn syrup either. I've also subbed molasses for maple syrup if I'm out. My husband LOVES this so much. I'm making this for his birthday, which is the day after Thanksgiving. I've always had good luck with it setting up as well, which is more than I can say for when I used corn syrup..

Enjoy! Happy Thanksgiving.

Phyllis H said...

Mmm Mmm Mmm. Texas pecan pie. You are speaking my language! ;) Checking out your blog and "catching up" to what your family has been up to.... Looks like you all are having a wonderful and busy time! I hope you are doing well! :)