{"id":4734,"date":"2013-11-27T15:17:34","date_gmt":"2013-11-27T23:17:34","guid":{"rendered":"http:\/\/www.amyglaze.com\/?p=4734"},"modified":"2013-11-27T15:36:38","modified_gmt":"2013-11-27T23:36:38","slug":"pecan-pie","status":"publish","type":"post","link":"http:\/\/www.amyglaze.com\/pecan-pie\/","title":{"rendered":"Pecan Pie"},"content":{"rendered":"

If you’ve ever celebrated Thanksgiving outside the United States you know how valuable this pie is.<\/p>\n

\"Pecan<\/a><\/p>\n

Pecan Pie<\/p>\n<\/div>\n

Pecans are worth more than gold in Paris and sell out of the Ex-pat stores quicker than you can catch the metro from St. Germain to the Marais. One year a friend of mine heard through the ex-pat grapevine that I had grabbed the last four bags of pecans at the Thanksgiving Store (yes, there is a whole store in Paris dedicated to Thanksgiving and produit Americain<\/em>)\u00a0and she showed up at my doorstep desperate to barter or exchange anything<\/em> for just one bag. They weren’t even pretty pecans! They were chopped up tidbits for 6 euros a bag! Needless to say I happily handed over half of my goods in exchange for a good recipe.<\/p>\n

If you’re up for some storytime, here’s an old one about getting Thanksgiving done in Paris…. A Parisian Thanksgiving<\/a>….<\/p>\n

\"Pecan<\/a><\/p>\n

Pecan Pie<\/p>\n<\/div>\n

Although Thanksgiving is precious to all Americans, holding family & friends near and dear, when you are million miles away from home you hold Thanksgiving even closer to your heart. Traditions make us part of what we are. As a family. As a culture. As a country. Sometimes it takes some distance to fully appreciate what our American holidays are all about \u2013 at least it did for me.<\/p>\n

This is that same recipe my friend gave me with a few adaptions (I add alcohol and extra pecans). I’ve never had problems with the filling setting like I have with other recipes. To get that pretty look with the pecan halves, pour the filling in your pie crust and then layer nice halves on top. I buy the cheaper chopped up version for the filling.<\/p>\n

\"Pecan<\/a><\/p>\n

Pecan pie filling<\/p>\n<\/div>\n

Wishing you and your family a warm and cozy Thanksgiving with family and friends and foreigners who might want to try a slice of the pie!<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

If you’ve ever celebrated Thanksgiving outside the United States you know how valuable this pie is. Pecans are worth more than gold in Paris and sell out of… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":4738,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_mi_skip_tracking":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[674],"tags":[26,1235,867,245,283,1236,323,836,379,404,441,451,1234,469,510,511,1231,618,660],"class_list":["post-4734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet-pastry","tag-amy","tag-beautiful","tag-fall","tag-featured","tag-glaze","tag-help","tag-how","tag-image","tag-make","tag-ms-glaze","tag-paris","tag-pastry","tag-pecan","tag-pie","tag-recipe","tag-recipes","tag-thankgiving","tag-to","tag-winter"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2013\/11\/DSC_0192.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-1em","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/4734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=4734"}],"version-history":[{"count":7,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/4734\/revisions"}],"predecessor-version":[{"id":4749,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/4734\/revisions\/4749"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/4738"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=4734"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=4734"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=4734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}