99.99% of the time we are fun and games at the Little Red Kitchen. This is a food blog after all.
Today though, indulge me, as we get just a little bit serious here. Not too serious though, because there is still pie involved. Pie.
The #SundaySupper team joined up with Chantal Cookware for Breast Cancer Awareness month. Chantal was generous enough to send 20 of us their Easy As Pie Dish, so we can bake up a pie and bring it to someone affected by cancer or a medical cancer treatment professional.
As someone who 1) has trouble with pie, I couldn’t wait to try out this dish and 2) has dealt with loved ones affected with cancer; I was honored to be selected. While yes, it is breast cancer awareness month, I ask you to join us and bake up a pie for anyone who is dealing with or has dealt with cancer. Chantal is even offering a 20% discount off of all pie dishes from October 16th – October 30th, 2012. Use code BAKE4CURE at checkout. To keep up with the latest from Chantal on their website, twitter, facebook, and Pinterest
While I don’t mention this much, a few years ago, I dealt with a cancer scare. Lucky for me it was benign, but it was the most terrifying and stressful time in my life. Going into surgery blind is something I never want to wish on anyone. Cancer patients are the strongest people I know to have to go through what they do every day. Do something nice for them, and for the people who take care of them.
Pecan Pie is traditional made with a corn syrup filling. While I personally have no issues with corn syrup, I'm trying to make this a little healthier since we are baking for cancer. Corn syrup is still highly processed and in all honesty, you can make a mighty fine pecan pie with out it.
10 tablespoons, cold unsalted butter, cut into 1/2 inch pieces
5-6 tablespoons cold water
For the pie:
2 cups light brown sugar, packed
4 tablespoons unsalted butter, melted
3 large eggs, room temperature
1/4 teaspoon salt
1 teaspoon pure vanilla extract
2 cups pecan halves, plus 1/2 pecan halves reserved
For the pie dough:
In a medium mixing bowl, mix together the flour, sugar and salt. Using a pastry blender, two knives or your hands add the butter – 2 tablespoons at a time and blend until the mixture looks like pebbles.
Dribble in the water until the dough just comes together, make sure there are no dry patches and it easily forms into a ball. You may not need all the water.
Place on a lightly floured piece of plastic wrap, pat into a disk and refrigerate for at least 30 minutes. Dough can be made ahead.
For the pie:
Pre-heat your oven to 350 degrees F:
In a medium bowl, whisk together the brown sugar, melted butter, eggs, vanilla, salt and pecans.
Roll the dough out to 1/4 inch thickness and 9 1/2 inches in diameter (or however round your pie plate is.) Transfer to your dish and remove excess dough.
Pour in the filling and neatly arrange the remaining 1/2 of pecans on top.
Bake for 50-55 minutes until puffed up and golden brown. I suggest placing a baking sheet on the lower rack to catch any overspill.
Let cool completely prior to serving. Serve with cinnamon whip cream or vanilla bean ice cream.
Don’t forget to stop by and see what else the #SundaySupper crew is cooking up this week. We have every type of pie you can imagine, from savory to sweet.
These #SundaySupper Contributors, were provided with a beautiful Easy As Pie Dish by Chantal Cookware. They will be sharing their recipes with you this Sunday and also their thoughts on this Beautiful Pie Dish. Many are giving away their dish along with their pie to brighten someone’s day.
As you may have noticed, when the #SundaySupper Team does something, we come together and do it with a bang. Check out these additional recipes, perfect to take to someone who you want to make feel special this month.