As the workweek comes to a close, I’m counting down the hours until family arrives from out of town, wrapping up emails and getting ready to shut down my laptop in favor of unhurried hours spent talking around a blazing fire. Now’s the time to transition into the holiday mentality and focus on the things that really matter. This “Friendsgiving” feast, hosted by Lauren Ledbetter and Brad & Jen of Q Avenue Photo, is the perfect inspiration – a gathering of good friends in a natural setting, with platters of abundant, seasonal food. Click through for the gorgeous images, the spot-on party playlists and a pecan pie recipe that needs to be on your menu tomorrow.
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons white sugar
- 1/2 cup butter, chilled
- 4 tablespoons ice water
- 3 eggs, beaten
- 3/4 cup light corn syrup
- 2 tablespoons dark corn syrup
- 3/4 cup light brown sugar
- 3 tablespoons butter, melted
- 1 pinch salt
- 1/2 cup pecans, finely crushed
- 1 cup pecans, quartered
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, combine flour, salt and white sugar. Cut butter into flour mixture until it resembles coarse crumbs. Gradually sprinkle the water over the dry mixture, stirring until dough comes together enough to form a ball.
- On a floured surface flatten dough ball with rolling pin. Roll out into a circle that is one inch larger than pie dish. Place pie shell into dish and refrigerate until pie filling is complete.
- To Make Pie Filling: In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans. Spread quartered pecans over bottom of refrigerated pie crust. Pour syrup mixture over top of pecans, then arrange pecan halves on top of pie.
- Bake in a preheated 350 degrees F (175 degrees C) oven for one hour or until firm; let cool for one hour before serving.