Pecan-pie cobbler, the Mexican way

“Pie” is trending successful the U.S., sparking a renewed involvement successful a precise classical dessert that runs the gamut from effect to pick to nuts. I mean, who doesn’t person their favourite assortment of pie, whether it beryllium apple, coconut cream, oregon pecan? There’s lone 1 problem: the crust. 

I don’t cognize astir you, but pastry crust and I don’t spot eye-to-eye. I’ve ne'er been capable to marque that melt-in-your-mouth, flaky spot of eden that my grandma whipped up with nary look and nary effort (it seemed). So, due to the fact that of this daunting culinary expertise, I’ve been incapable to master, I trust connected a graham cracker oregon pecan crusts, the benignant you grind up, premix with a small food and property into a pastry plate. It’s casual to bash and to top-it-off, it tastes good! 

Pies successful Mexico day backmost to the Mexica period. Well, benignant of. (Nikohoshi/Unsplash)

It was the Pilgrims who brought pastry to the American colonies successful the aboriginal 1600s, but it was the Mexica who introduced pastry to Mexico, not the blase mentation of pastry arsenic we cognize it, but dough-filled concoctions, stuffed with assorted ingredients, which they made into dishes similar tamales. It’s the conception that counts. 

The Europeans, particularly the French, introduced the good creation of pastry making to the Mexicans which culminated successful the Pastry War (1838-1839). The squirmish progressive a French pastry cook, Monsieur Remontel, who owned a bakery adjacent Mexico City. The store was damaged by immoderate rowdy Mexican service officers and Remontel demanded restitution, but the Mexican authorities refused to pay. The incidental escalated arsenic much and much French nationals became involved, with the French authorities demanding that Mexico wage 600,000 pesos successful damages. War broke retired and France won. They got their wealth and withdrew their forces, but the French had made their people connected Mexican pastry. 

So, let’s harvester aggregate cultures to marque a succulent pecan pastry cobbler (easier to marque than pastry but with the aforesaid sensation and succulent flavor) with a Mexican twist. We person France to convey for pastry making, the U.S. to recognition with pecan pie, and the Mexicans for their fantastic spices, cocoa and agave… what a combo! 

Disfruta!

Pecan pastry cobbler, Mexican style, with tequila (or cinnamon) whipped cream:

Recipe adapted from crazyforcrust.com (Rodrigo Flores/Unsplash)

Ingredients: 

For the Crust:

• 1 ¼ Cups (155 g) all-purpose flour 
  • Mexican brands closest to American all-purpose: Espuma de Chapala; Selecta All-Purpose Flour
• ¾ Cup (150 g) granulated sweetener (azúcar estándar)
• 2 tsp. (10 g) baking pulverization (polvo de hornear)
• ½ tsp. (3 g) brackish (sal)
•  ⅔ Cup (158  ml) beverage (leche entera)
• 1 tsp. (4.2 g) vanilla extract* (extracto de vainilla)
  • Mexican brands noted for their aggravated flavor: Villa Vainilla; Vainilla Totonac’s; Molina Vainilla 

For the Filling:

• 2 Cups (228 g) chopped pecans (nueces pecanas)
• 1 disk of Mexican cocoa (Ibarra), finely chopped, astir 3 oz. (chocolate)
• 2 TBS. (44 g) agave syrup (jarabe de agave)
• 1 tsp. (2.6 g) crushed cinnamon (canela molida)
• ¼ tsp. (0.7 g) cayenne capsicum (pimienta de cayena)
• 1 Cup (200 g) packed brownish sweetener (azúcar moreno) 
• 1 ½ Cups (355 ml) boiling h2o (agua)

For the Baking Dish:

• 6 TBS. (91 g) unsalted food (sliced into pieces) (mantequilla misdeed sal)

Instructions: 

(Nathan Dumlao/Unsplash)

First: Make Flour Mixture:

• In a medium-size bowl, whisk flour, granulated sugar, baking pulverization and salt. 
• Whisk successful beverage and vanilla extract, making a batter.

Preheat oven to 350°F.

Next:

• Place food successful a 9×13-inch baking dish. 
• Place the crockery successful the oven truthful the food melts portion the oven is heating.
• Once food is melted, cautiously region the cookware from the oven. 
• Drop spoonfuls of the batter (cobbler) evenly implicit the melted butter.

Next:

• To the boiling h2o adhd brownish sugar. Stir until the sweetener dissolves. 
• Add chopped Mexican chocolate, agave syrup, cinnamon and cayenne pepper. 
• Stir until the cocoa melts and the substance is good combined. 
• Sprinkle chopped pecans implicit the apical of the cobbler. 
• Carefully determination boiling h2o substance evenly implicit the apical of the cobbler.

Next:

• Put the cobbler successful the oven and cook until it’s aureate brownish each over, astir 25-35 minutes.

Before Serving:

• Cool slightly. 
• Then: Serve hot, warm, oregon country temperature, with cinnamon- oregon tequila- whipped cream, oregon crystal cream. 

Tequila whipped cream: 

Add a Mexican splash to your whipped pick with immoderate tequila. Recipe adapted from catfishoutofwater.com. (Shore Craft Beer)

Ingredients:                                       

• 1 Cup (240 ml) dense whipping pick (crema para batir)
• ¼ Cup (60 ml) powdered sweetener (azúcar glasé)
• 1 ½ TBS. (22 ml) tequila (don’t usage more!)  

Instructions:

Place each ingredients successful a vessel and whip with an electrical hand-mixer until stiff peaks form. Refrigerate until acceptable to serve! 

Cinnamon Whipped Cream: Substitute 1 tsp. of crushed cinnamon for tequila.

Deborah McCoy is the one-time writer of mainstream, bridal-reference books who has turned her attraction to food, peculiarly sweets, desserts and fruits. She is the laminitis of CakeChatter connected Facebook and X (Twitter), and the writer of 4 baking books for “Dough Punchers” via CakeChatter (available @amazon.com). She is besides the president of The American Academy of Wedding Professionals.