Monday, October 6, 2008
Life has been crazy as of late. Painted my dining room all last week, and I still have to finish it up. Went up to see the grandparents all weekend in Connecticut (58! years married and counting!), rushing back on Sunday to entertain L's family (gluten free? Aahh!). Now I feel a cold coming on. No wonder, really. With how little sleep I've gotten and how nonstop life has been. But I can't afford to be sick right now! Oh well, maybe memories of this peanut pie will tie me over.
The October issue of Bon Appetit had a delicious looking peanut pie from North Carolina. I took it upon myself to change it around and mix it up a little with chile powder and maple syrup. I'm quite pleased with the result. This pie also proves there's no reason not to take advantage of storebought pie crust. Treated gently and handled as little as possible, it can be transformed to a tender and flaky crust that hugs the sweet and nutty filling.
1 storebought pie crust (the kind you unroll)
1/2 cup Lyle's golden syrup (find it next to the corn syrup)
1/2 cup pure maple syrup (preferably Grade B)
1/2 stick unsalted butter, melted
1 tsp vanilla extract
1 tsp cinnamon extract (optional)
1 tsp chocolate extract (optional)
1 tsp chile powder
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1/3 cup brown sugar (tightly packed)
2 Tbsp flour
1 1/2 cups honey roasted peanuts
Preheat oven to 375 F. Spray a glass pie pan with nonstick spray. Unroll pie crust and gently and quickly shape to the pan. Line with foil and fill with dried beans. Bake 30 minutes. Remove beans and foil (reuse as pie weights or discard). Prick bottom with a fork. Bake another 5 minutes, or until crust gets just a little color.
Remove from oven and let cool. Meanwhile, beat the eggs in a large bowl. Whisk in syrups and extracts until well combined. Add spices, sugar, and flour and mix well. Stir in peanuts. Empty into crust.
Bake for 10 minutes, then lower temp to 350 and bake another 25-35 minutes, or until filling is just slightly under set in the middle. Cool on a pie rack before serving.