Our next stop on the 50 states, 50 recipes tour is;
State capital: Atlanta
Largest City: Atlanta
Admission to the Union: January 2, 1788
Georgia’s agricultural outputs are poultry and eggs, pecans, peaches, peanuts, rye, cattle, hogs, dairy products, turfgrass, tobacco, and vegetables. Its industrial outputs are textiles and apparel, transportation equipment, cigarettes, food processing, paper products, chemical products, and electric equipment. Tourism also makes an important contribution to the economy. Atlanta has been the site of enormous growth in real estate, service, and communications industries.
Food is also a major industry in Georgia, with widespread farms producing peanuts, corn, and soybeans across middle and south Georgia. The state is the number one producer of pecans in the world, with the region around Albany in southwest Georgia being the center of Georgia’s pecan production. Gainesville in northeast Georgia touts itself as the Poultry Capital of the World. (http://en.wikipedia.org/wiki/Georgia_(U.S._state) )
If you’re thinking of visiting Georgia in person, check out these sites;
I love Georgia ya’ll. It’s got the right mix of Southern charm and Redneck crass to be right up my alley! There are many reasons to travel to Georgia. “The Real Housewives of Atlanta” aside, there are a lot of famous folks who call Georgia home or at least had the good graces to be born there- Jeff Foxworthy, Julia Roberts, Travis Tritt, Spike Lee, Ryan Seacrest, John Mayer, Tyler Perry and Ray Charles was born in Georgia and created my favorite song- “Georgia on my Mind”. Ya’ll can enjoy brother Ray singin’ here- http://youtu.be/UMSQBfNVh0o
My Pappy’s favorite pie is pecan pie and I have a family recipe that I treasure passed down from Granny Madison, through her ancestors who first came to America. I chose not to use that recipe and try a new one. It’s good ya’ll- I won’t steer ya wrong. But there is just somethin’ about your Momma or your Granny’s cookin’ that makes it taste better, and this pecan pie was scrumptious, but it ain’t Granny Madison’s pie!
Georgia Pecan Pie
3 eggs, lightly beaten
1 cup sugar
1 cup light corn syrup
2 tablespoons butter or margarine, melted and cooled
1 teaspoon vanilla extract
1-1/2 cups Georgia pecan halves
1 9-inch unbaked deep-dish pie shell
Preheat oven to 350 degrees F.
Place the beaten eggs, sugar, corn syrup, melted butter and vanilla in a large mixing bowl and stir until well combined. Fold in pecans. Pour the mixture into the pie shell, smoothing out the top with the spoon so pecans are evenly distributed.
Carefully place the pie in the oven and bake until a deep nut brown and a knife inserted in the center of the pie comes out clean, 50 – 55 minutes.
Remove the pie from the oven to cool for 30 minutes. When cool, slice and serve as is or with vanilla ice cream.
My family- especially the Madison side of the family loves themselves a good Pecan Pie. In fact we love it more than we love each other sometimes. So when SGM Martha (who was Private Martha back then) asked my Pappy for my hand in matrimony he brought my Pappy a pecan pie. Wouldn’t ya know the first question my Pappy asked was- “You can have her,” he says- “But if she says no can I still keep the pie?” I suppose I know where I rank now… rightfully under a good pecan pie! So needless to say I know my pecan pies… and this one was mighty good, but not what I’m used to… it was real simple to make without a lot of fuss. I used Granny Madison’s pie crust recipe, and folks around here found it delicious! I’ll let ya’ll be the judge.
The ingredients were real simple to find. Eggs, sugar, butter, corn syrup, vanilla and whole pecans were at the grocery store if not in my cupboard. Ya’ll can use a store bough pie shell, I made Granny Madison’s pie crust from scratch, which is mighty sweet by itself, but the Madisons love a sweet pecan pie- so it works even on this pie!
Pecan pie is so easy ta make I don’t know why I wait for special occasions. Oh, yes I do know… cause if I made it often I’d weigh 500 pounds, and I’m close enough to that as it is! I mix the eggs and sugar together first, gives it a lighter less dense filling I think. Then ya’ll just add all yer other ingredients and pour it into a pie crust- let it cook for about an hour- came to be a little longer in my oven- and let cool before serving!
Review: scale of 1-5 stars; the more stars the better
Ease of preparation: ***** if ya’ll can mix with a spoon ya’ll can do this
Cost of ingredients: *** this far away from Georgia (or even Texas) pecans ain’t cheap
Taste: **** I have ta be honest and say, this ain’t my normal pecan pie recipe, and it was delicious, but Granny Madison’s will always be my favorite!
Nutrition: ** aside from nuts having protein ya’ll ain’t nothin’ healthy about this!
I’m having a glass of cold milk and a slice of pecan pie right now- darn if I ain’t getting crumbs on the keyboard! There are some recipes that just remind ya’ll of home, and pecan pie is one for me. Aside from the nostalgia of Granny Madison’s recipe this really is a fine recipe and a good pie as well. Heck I’m fixin’ ta have me another slice! So until next week when we head to sunny Florida – May all your journeys be safe and your eats be good!