Pecan (with recipe)

            This native North American nut is delicious and healthful. It is thin-shelled and easily cracked. Buy pecans in their shells whenever possible. Out of the shell they will keep fresh only under refrigeration (unless preservatives have been added). And avoid the garish red-dyed pecans that appear in the markets these days; the dye rubs off on the hands and goes thence to the mouth. Pecans are naturally a pleasing brown color.

            The pecan has a higher percentage of unsaturated oil than most other nuts and is rich in minerals, protein, and vitamin B. Because of its high content of vitamin B₆, it has been used in the treatment of neuritis and arthritis. Remember that the pecan is a highly concentrated food, and eat with a measure of restraint (though it is often difficult). Pecan meal is easily made by grinding these tender nuts in a blender and can be added to bread and cookie recipes for a nutty flavor and nutritional boost; pecan meal is also easy to digest.

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PECAN CRUNCH PEAR PIE

Pastry for 9-inch piecrust

1 cup well-chopped pecans

7 firm pears, peeled and sliced (6 cups)

3 tablespoons mild honey

¾ cup whole wheat flour

¹/₃ cup raw or brown sugar

1 teaspoon cinnamon

6 tablespoons butter

1.      Preheat oven to 375 degrees.

2.      Prepare pastry and place in a 9-inch pie pan. Sprinkle ¹/₃ cup pecans over the dough and press in lightly. Chill the pastry while you prepare the filling and topping.

3.      In a large bowl combine the pear slices with honey and 2 tablespoons flour. Mix to coat all pears with honey and flour. In another bowl, combine the remaining flour and pecans with the sugar and cinnamon. Add butter cut into small pieces, and rub the mixture between your fingers until it forms pebble-size crumbs. Turn the pear mixture into the pastry shell and sprinkle the crumb mixture evenly over the top.

4.      Bake until the pears are tender and the topping is browned – about 40 minutes. Serve warm or cool.

5.      Serves six to eight.