Latif's center of holiday pie frenzy The Turlock Journal “I work in shifts of about six and a half hours and typically produce about 100 pies an hour. I like to bake them all but usually stick to fruit pies; I love it,” said Trini Garcia, a Latif's employee since the 1960s. Pumpkin and boysenberry are among ... |
Pecan pie is one of the first things we head for when it comes time to hit the Thanksgiving dessert table. This nut-filled classic is the very definition of ooey-gooey decadence, and always has been. Our version is just as rich and sugary as ever, but with one small change: we ditched the corn syrup.
Even with all the spiced lattés, pumpkin beers, nutmeg-dusted baked goods, and squash-filled treats in the world, there will always be one day of the year when we crave the real deal. Thanksgiving without pumpkin pie just wouldn't feel right. Here is our version of the classic pie, plus a few tricks to help you make it the best one you've ever had.
