Wookiee Hut Cuisine presents:
Mrs. Tainer's Nut Pie
by Susu

Before his final mission, Kissek Dorran had told several others in the Tierfon Yellow Aces squadron -- young Wes Janson included -- that if he died today, his only regret would be not being able to, once more, taste his wife's recipe for fruit pie, studded with nuts. He described the dessert lovingly and in great detail, making the others' mouths water. Unfortunately, his supposition about his death was prophetic. Wes was forced to shoot him down when Kissek broke formation and started a panicky run during a planned ambush of a supply convoy. They couldn't afford to blow their cover, even if it meant Kissek's death.

Wes met Kissek's son, Kell, many years later, and eventually asked about his mother's pie recipe. Kell informed him that it was probably different now from what his father had remembered. His mother changed the family name to Tainer and moved to Sluis Van, where work was easier to come by. She did everything she could to make ends meet, but was unwilling to stint on parts of her family's meals. It gave her great pleasure to present a rich dessert every night, even if dinner was nothing more than stale bread. On this factory planet, she adapted her pie recipe for economy's sake: Nuts dominated, since these were cheaper and more plentiful than fruit (being less perishable), and the other components were eliminated or substituted with cheaper ingredients. The Tainer family actually preferred this version over the original rich fruit pies they used to eat.

    Pie Crust
  • 1 cup flour
  • ½ teaspoon salt
  • 6 tablespoons butter or solid vegetable shortening
  • ¼ cup cherry coke, ice cold
Mix the flour and salt together in a bowl. Rub in the shortening till the mixture resembles coarse breadcrumbs. Add the cola to the mixture and mix till the dough forms a ball. Lightly flour a board and knead the dough 5 times. Wrap up the dough in plastic wrap or foil and place in the refrigerator for 30 minutes or more. Flour the board lightly and roll out the dough to fit your pie pan. Actually, this recipe will fit in a deep dish pizza pan or a cake pan. Trim off the excess dough hanging over the edges and chill, unbaked, in the refrigerator while the filling is being made.
  • 4 eggs, beaten
  • 1 ¼ cups brown sugar
  • 1 cups corn syrup light
  • ½ cup flavorful honey or syrup
  • ½ tablespoon vanilla extract
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 ½ cups pecans
In a large bowl, beat together the eggs, brown sugar, corn syrup, honey, vanilla, salt, and melted butter. Stir in the pecans (try not to break the nutmeats), then pour into the unbaked pie shell. Bake at 350°F/160°C till the filling has puffed up; the nuts will be dark but not burned, and the filling will be mostly firm (some wobble is okay). This will take about 45 minutes. Cool, then cut with a sharp knife -- this dessert is rich, so make the slices smaller, maybe 10 to 12 slices.

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