ajc.com 2008 Holiday Guide

The contributor: Elaine Bolton, a retired teacher and mother of two who enjoys reading cookbooks, "especially older regional ones," trying new recipes, taking cooking classes and cooking with her granddaughters. "I am very pleased that the elder one, who just turned 5, is enthralled with the cooking class she is taking at her preschool — St. James Preschool in Atlanta. (Ask her for her spaghetti and Thunder Cake recipes!)"

Bolton says she also enjoys traveling and photographing the foods in markets and meals she eats along the way — for which she gets quite a bit of good-natured kidding.

LOUIE FAVORITE/AJC Staff (ENLARGE)

Elaine Bolton's We-Can't-Have-Thanksgiving-Without-This Pecan Pie.

(ENLARGE)

Orville Turner takes a pie out of the oven.

Archive of restoration recipes Anne Quatrano Co-chef/owner of Bacchanalia, Quinones, Star Provisions and Floataway Cafe in Atlanta  Even ketchup was made from scratch  These deviled eggs were made with loving care  Green Congealed Salad is perfect comfort dessert for summer  This spice cake takes extra time, but it's worth it  'Extra special' folks got to eat asparagus casserole  This strawberry cake is well worth the fuss  Sad Cake will put a smile on your face  Mother has real talent for handling hot potatoes  In big family, 'you always had a dessert'  HOLIDAY GUIDE How not to be the jerk of the party  Northside's top stories in 2007  New Year's resolutions shrinking  A how-to for the perfect thank-you

The story: "I grew up in Virginia, came to Georgia when I married and have lived here ever since. Griffin is my home — and the source of our We-Cannot-Have- Thanksgiving-Without-This Pecan Pie recipe.

"I got it from a wonderful friend, Orville Culpepper Turner. She and my late mother-in-law were good friends and serious bridge-playing buddies. Orville was born in Greenville, Ga., in 1911 and lived in Griffin all her married life. She passed away in 1996. She was one of the most intelligent and interesting ladies I have ever known. Her daughter, also named Orville Turner Burson, is a dear (and fellow retired teacher) friend of mine. Talking about this recipe and sharing memories of her mother certainly makes her seem close to both of us.

"The recipe was/is a standard in the Turner household and ours; always made with cane syrup and lots of pecan halves. One year I even sent the pecans and cane syrup to my daughter in Denver so she could make a "proper pecan pie" for her future in-laws at Thanksgiving!

"What makes this the recipe? The cane syrup makes the pie 'dark' and gives a special taste; it is loaded with pecan halves, and most of all, it is filled with love and tradition — no other pecan pie tastes this good!"

Elaine Bolton's We-Can't-Have- Thanksgiving-Without-This Pecan Pie
8 servings

Hands on: 10 minutes
Total time: 1 hour, 5 minutes

Chef and cookbook author Virginia Willis commented that the cane syrup really gives this pecan pie another layer of flavor — " more complex than corn syrup-only pies."

3 eggs
2/3 cup granulated sugar
1/4 teaspoon salt
1/3 cup unsalted butter, melted
1/4 cup cane syrup
3/4 cup dark Karo syrup
2 cups pecan halves
1 9-inch deep dish pie shell, unbaked

Preheat the oven to 350 degrees. Beat the eggs slightly. Add sugar, salt, butter, syrups and pecans. Bake until the custard sets, about 55 minutes. This pie browns very easily so watch it and cover with aluminum if necessary during the last minutes of baking. If you are baking two or more pies at the same time, mix each separately as it is very difficult to divide the mixture.

Per serving: 554 calories (percent of calories from fat, 53), 6 grams protein, 63 grams carbohydrates, 3 grams fiber, 34 grams fat (8 grams saturated), 100 milligrams cholesterol, 298 milligrams sodium.