Louisiana produces some of the best oranges around and the Satsuma is my absolute favorite! I couldn’t resist sharing this great recipe from the Crescent City Farmers Market. Enjoy!
Satsuma Cane Syrup Pecan Pie
Louisiana citrus season got off to a bit of a slow start this year, but it’s well underway now that both the L’Hoste’s and A&K Citrus are back at the Market. Pick up a few sacks for this Satsuma Cane Syrup Pecan Pie.
- 5 eggs, beaten
- 1-1/4 cups Karo light corn syrup
- 1/2 cup sugar
- 1/3 cup satsuma juice
- 1/4 cup cane syrup
- 3 tablespoons grated satsuma rind
- 1-1/4 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
- 1 unbaked 9-inch deep-dish pastry shell
- pecan halves
Preheat oven to 350 degrees.
In a mixing bowl, combine eggs, corn syrup, sugar, satsuma juice, cane syrup, satsuma rind, flour, and salt; beat at medium speed of electric mixer until well blended. Stir in chopped pecans. Pour mixture into pastry shell and arrange pecan halves on top.
Bake at 350 degrees for 55 to 60 minutes. Cool pie for 8 to 10 hours or overnight. Cut into wedges to serve.
Makes 1 9-inch deep-dish pie- Recipe originally appears on http://www.crescentcityfarmersmarket.org/