This week’s recipe is not my own – it comes from Cathie Osada of Osada Bee Farms, and ran in the Mountain Xpress recently.
I’d been planning to make over a pecan pie recipe using natural sweetener. The problem with baked recipes, though, is that you can’t tell how a recipe will turn out until it comes out of the oven. Unlike cooking, where you can improvise and adjust as you go, baked goods are kind of a done deal. So if you accidentally use salt in place of sugar, or forget a cup of flour (hey – you know it’s happened to you), you have to start ALL OVER again.
Here’s what Cathie has to say about the pie:
“The pecan pie started back in 1972 when I saw an article in a popular magazine that a professor was giving away about 50 of his pies as gifts to friends. We had about 100 hives at that time and needed to move the honey anyway we could. So I tweaked his recipe and made it with honey. Folks using this recipe may also have to adjust it to their own taste of sweetness. You might want to use less honey.”
This is the kind of recipe I LOVE – easy, fast, few ingredients, totally delicious. So I’m not going to reinvent the wheel – here you go!
Honey Pecan Pie
- 3 eggs, lightly beaten
- 1 cup honey
- 1 tablespoon unbleached flour
- 2 ½ teaspoons vanilla
- 1 cup pecan halves or pieces
- 1 unbaked 9-inch pie shell
- 1/4 teaspoon salt
- 3 tablespoons melted butter
Combine eggs, honey and flour. Mix well. Stir in salt and vanilla. Let stand about 5 minutes. Meanwhile, spread pecans evenly on bottom of pie shell. Stir melted butter into honey mixture. Pour over pecans. Bake at 350 degrees for about 40-45 minutes or until center is firm.
The Osadas have been beekeepers for over thirty years, and have been selling their honey (and baked goods) at the North Asheville Tailgate Market for 28 years. (!) You can find them there from mid-April until the 3rd week of December, every Sat. from 8 to 12.