I grew up in a small town, Fletcher, Ohio. Well, it’s considered a village actually. Go ahead, look it up on a map. It’s there. Straight up I-75 between Dayton and Toledo. It’s one of those towns you’ll miss if you happen to blink. Unless of course you get stopped at one of the two traffic lights where you’ll enjoy a view of the post office and funeral home. If you take a left you’ll pass the Methodist Church on your way out to the grain elevator. Every time I have a chance to visit I know I’m home when I see that grain elevator.

I have many fond memories of growing up in this little piece of the Midwest. When I graduated from high school and moved to the big city for college I pretty much ran and never wanted to look back. The older I’ve gotten the more I realize how important that town and it’s people were to shaping me in to the woman I’ve become today.

Many of my fondest memories revolve around church and community gatherings.  I would always look forward to serving Thanksgiving dinner with the youth group at church or gathering with the neighbors at the firehouse for the monthly fish fry.  I miss those small town traditions.

One of my most favorite parts of those gatherings were the pies that all the town ladies would make. Sugar cream, Dutch apple, peach, lemon meringue, pecan. Nothing says comfort and tradition to me like a big slice of pie!

As we near the holidays I’ve found myself getting really nostalgic.  In light of all the scary things happening in the world all I want to do is cling tight to tradition. Let’s not forget all the things we are thankful for this season.

Today I am most thankful for my supportive husband. AND it happens to be his birthday so I made his favorite pie!

Mom’s Pecan Pie
3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup unsalted butter, melted
1 cup light corn syrup
1 tsp vanilla extract
1 1/2 cups pecan halves
1 frozen or refrigerated pie crust (or homemade if you have time)

Preheat oven to 350.

Whisk all ingredients but pecans together. Stir in pecans. Fill prepared pie crust. Bake for 40-50 minutes until center is almost set (cover with aluminum foil if crust and pecans start to get too dark). Remove from oven and cool completely, 2-4 hours, before serving.

Source: Mom’s recipe book (I think she got it from a Betty Crocker cookbook she’s had for as long as I can remember)