Gulf Coast - Pecan Pie

Pecan Pie
Preheat oven to 350°F.


Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.


Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.


**To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.


Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.

Farmer's Market: Peach & Blackberry Crisp from Terri

Recipe
2 pounds firm, ripe peaches—halved, pitted and cut into 1/2-inch wedges
2 cups fresh blackberries
½ cup granulated sugar
2 teaspoons fresh lemon juice
1 cup quick-cooking oats
¾ cup all-purpose flour
¾ cup light brown sugar
½ tsp kosher salt
½ tsp ground cinnamon
1/8 tsp freshly grated nutmeg
1 stick plus 1 tablespoon cold unsalted butter, cubed

Preheat the oven to 375°.
In a large bowl, gently toss the peaches and blackberries with the granulated sugar and lemon juice. Transfer the fruit to an 8-by-11-inch baking dish.
In a medium bowl, toss the oats with the flour, brown sugar, salt, cinnamonm and nutmeg.
Using your fingertips, mix in the butter until the topping is crumbly.
Sprinkle the topping over the fruit and bake for 1 hour, or until the top is golden brown and the fruit is bubbling.
Let the crisp cool for at least 30 minutes before serving.

The crisp can be refrigerated overnight.
Bring to room temperature or reheat in the oven before serving.
Serve with vanilla ice cream or lightly sweetened whipped cream.
Adapted from Food & Wine Magazine