We had some little friends over on Saturday after soccer games who thought it was great fun to hunt for eggs and explore our woods.
Eggs were gathered, and the woods exploring girls came back with a bucket of pecans and the grande idea that they should make a pecan pie.
I had lots of reasons why that wasn’t a practical idea and I told them so.
- It would take forever to shell all those pecans.
- The kitchen is a mess.
- Pecan pies take about an hour to bake.
- The girls’ mom was coming to pick them up soon.
But, you know how girls are! They were not deterred by my gloomy pronouncements, and set about cracking pecans.
I sighed a little. I really wanted to say “no”. I had good reasons to say “no”. Plus, I was tired after a long day of soccer games.
But I said “yes” instead.
And even though I have recently been moping to myself about why my life doesn’t look anything like all those awesome ideas on Pinterest, I took some photos to encourage you to say yes too. (Why do my photos never look that good? Why don’t I ever think to make a Fall burlap table runner? Why don’t my eyebrows arch like that? Why are all those kitchens so tidy? Why don’t any of those kids have ketchup on their faces?)
So in spite of all the reasons I didn’t want to make pecan pie, and in spite of my lackluster photos, messy kitchen, and ketchup faced kids, I let those girls bake up some goodness.
Now, enjoy these mediocre photos and approximate measurements and feel better about your own imperfections.
You’re welcome. See? We’re all in this together.
So, go ahead and say yes to kids in the kitchen this week.
I threw some flour into a bowl with cold butter and the girls cut that together with a pastry cutter. Then I added some water and they rolled out their little pie crusts.
Since we were short on time, I figured mini pecan pies in muffin tins would bake up faster than a whole pie, so we went with that. They lined the cups with their crust and filled it with the pecan pie filling.
The girls were so proud that they made this all by themselves! Starting with gathering eggs, finding and shelling the pecans, and then coming up with a recipe they wanted to try, they did it all from beginning to end!
Remember, a kid-made mini pecan pie is a lot like life. It doesn’t have to be perfect to be good.
Here are the approximate measurements. Seriously, I just scooped by spoonfuls and didn’t measure anything out.
Mini Pecan Pies Recipe – Kid Style
- 1/2 cup pecans
- 1 egg
- 1 Tablespoon melted butter
- 1/3 cup corn syrup
- dash of salt
- 1/4 cup granulated sugar
- pastry crust (recipe below)
1. Combine sugar, butter, corn syrup, salt, and egg with a wire whisk.
2. Stir in pecans.
3. Pour mixture into pastry lined muffin cups.
4. Bake at 375 for 20 minutes.
Pie Pastry Recipe
- 1/3 cup flour
- 1 Tablespoon cold butter
- 1 teaspoon of cold water
1. Cut flour and butter together until there are no butter lumps larger than grains of rice.
2. Add water and stir until pastry forms a ball. If it is sticky, add a little flour.
3. Roll out onto a floured surface with a floured rolling pin.