On Thanksgiving Eve, people line up along East Crawford Street in Old Town Palestine for blocks, waiting patiently for up to an hour on warm days to purchase the perfect pie at Oxbow Bakery. Owners Becky and David Wolfe sell about 400 pies before Thanksgiving — mostly to visitors from out of town.
The mother and son team sell roughly a dozen varieties year-round, from Buttermilk, Pecan Praline Cream, and Chocolate Pecan, to fruit flavors such as Coconut Meringue, Lemon Icebox, and Cherry Cream Cheese. Pumpkin and Strawberry Pies are available seasonally.
Prices range from $15 to $21 for whole pies, but most flavors are also available by the slice for $3 to $4, and coffee is also available. The bakery and general store are open Thursday through Friday, 10 a.m. to 3 p.m. For more information, visit them online at www.oxbowpies.com or call (903) 723-5100.
Here they share the recipe for their Best Pecan Pie.
½ teaspoon salt
¼ cup ice water and 1-2 tablespoons more, if needed
2 cups all-purpose flour, plus more for work surface
10 tablespoons vegetable shortening
1 large egg, lightly beaten
1. Dissolve salt in ice water in a glass measuring cup. Chill for 30 minutes.
2. Place flour in a large bowl. Cut shortening into flour with a pastry blender until crumbly.
3. Sprinkle cold salt water over the mixture and toss lightly with a fork until the dough comes together. Add more iced saltwater if needed.
4. Form dough into a disk. Wrap in plastic wrap and chill for 30 minutes.
5.Set the oven to 425 degrees. Unwrap dough and place it on a lightly-floured surface. Roll into a 14-inch circle. Transfer the dough to a 9 ½-inch pie plate, pressing the dough into the bottom and sides. Trim the pie crust, leaving about 1 inch around the edges. Fold edges under and crimp. Bake about four minutes or until the crust sets. Cool on a wire rack for two to three minutes and fill any cracks with dough scraps. Cool the crust 30 minutes then brush lightly with the beaten egg. Reduce the oven temperature to 350 degrees.
6 tablespoons unsalted butter
1 cup plus 2 tablespoons granulated sugar
1 cup + 2 tablespoons light corn syrup
4 extra-large eggs, beaten
1 teaspoon vanilla extract
3/8 teaspoon salt
2 cups chopped pecans
1. Melt butter in a saucepan over medium heat. Add sugar and cook, stirring occasionally, until the mixture bubbles, three to four minutes. Add corn syrup and repeat the steps.
2. Remove from heat and cool for five minutes. Slowly whisk one cup of the mixture into the beaten eggs and slowly whisk that mixture back into the sugar mixture until thoroughly mixed. Whisk in vanilla and salt. Stir in pecans.
3. Pour filling into cooled crust. Bake at 350 degrees for 40 to 45 minutes, until the pie is cooked through and set in the middle. Cover crust edges with aluminum foil after 30 minutes to prevent browning. Allow the pie to cool completely before slicing, about two hours.