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Warm pecan pie as winter dessert

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Phoenix is experiencing its first chills of winter this week. The days are nice and sunny but the nights are cold and chilly. The best thing about winter is that you can indulge in some warm and heavy food without feeling a lot of guilt. After all it is cold, right? Pies make it back to everyone’s favorite list at this time of the year. Thanksgiving is the time when people start dusting up the pie shells and continue well into the holiday season. Here is a recipe for pecan pie that is a little different. First, I like to use fresh pecan from all the pecan trees we have around here in Chandler. Next, it also has ricotta cheese. Now, ricotta cheese is normally associated with lasagna and pasta. By adding some sugar and baking with some holiday spices, ricotta cheese can transform into a yummy dessert. Here is the recipe for pecan pie.

Pecan pie

  • 1 cup pecans
  • 2 pie crusts
  • 16 oz ricotta cheese
  • 1½ cup sugar
  • 1 apple (cored, chopped into slices)
  • 1 cup candied fruits
  • ½ tsp ground cinnamon
  • 1 egg white

Mix the ricotta cheese with 1 cup sugar and the cinnamon and keep aside. Heat a pan with the apples, the remaining sugar and the candied fruits. Keep stirring till the apples are a little soft (appox.10 mins) and everything is mixed with the sugar syrup. Cool and mix with the ricotta cheese. Lightly grease a pie shell and put one pie crust on it. Pour the fruit, ricotta mixture and spread it evenly on the pie shell. Cover with the other pie crust and crimp the edges to seal the filling. Use a fork to make holes on the top crust. Now use a pastry brush to brush the egg white over the pie crust. Arrange the pecans in whorls over the pie till every part is covered. Bake the pie at 350 degrees F for 45 mins. upto an hour till top of the pie is golden. Serve warm with a dash of whipped cream.

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