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	<title>Comments on: The Perfect Homemade Pecan Pie Recipe</title>
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	<link>http://www.kneadtobeloaved.com/2009/11/15/the-perfect-homemade-pecan-pie-recipe</link>
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		<title>By: Annalise</title>
		<link>http://www.kneadtobeloaved.com/2009/11/15/the-perfect-homemade-pecan-pie-recipe/comment-page-1#comment-1427</link>
		<dc:creator>Annalise</dc:creator>
		<pubDate>Mon, 16 Nov 2009 22:17:05 +0000</pubDate>
		<guid isPermaLink="false">http://www.kneadtobeloaved.com/?p=332#comment-1427</guid>
		<description>That sounds like an interesting tidbit, Drew!  I&#039;ll have to try that out sometime.</description>
		<content:encoded><![CDATA[<p>That sounds like an interesting tidbit, Drew!  I&#8217;ll have to try that out sometime.</p>
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		<title>By: Annalise</title>
		<link>http://www.kneadtobeloaved.com/2009/11/15/the-perfect-homemade-pecan-pie-recipe/comment-page-1#comment-1426</link>
		<dc:creator>Annalise</dc:creator>
		<pubDate>Mon, 16 Nov 2009 22:16:25 +0000</pubDate>
		<guid isPermaLink="false">http://www.kneadtobeloaved.com/?p=332#comment-1426</guid>
		<description>I think the blind-baking of the crust is so important.  It allows for a flaky, tender crust that isn&#039;t all wet and noodly at the end.  Let me know how you like it!</description>
		<content:encoded><![CDATA[<p>I think the blind-baking of the crust is so important.  It allows for a flaky, tender crust that isn&#8217;t all wet and noodly at the end.  Let me know how you like it!</p>
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		<title>By: Drew @ Cook Like Your Grandmother</title>
		<link>http://www.kneadtobeloaved.com/2009/11/15/the-perfect-homemade-pecan-pie-recipe/comment-page-1#comment-1422</link>
		<dc:creator>Drew @ Cook Like Your Grandmother</dc:creator>
		<pubDate>Mon, 16 Nov 2009 03:02:23 +0000</pubDate>
		<guid isPermaLink="false">http://www.kneadtobeloaved.com/?p=332#comment-1422</guid>
		<description>Because I&#039;m not a fan of corn syrup, I have to point out that sorghum works as pretty much a drop-in replacement in this recipe. And it adds a somewhat smoky not-quite-maple flavor at the same time.</description>
		<content:encoded><![CDATA[<p>Because I&#8217;m not a fan of corn syrup, I have to point out that sorghum works as pretty much a drop-in replacement in this recipe. And it adds a somewhat smoky not-quite-maple flavor at the same time.</p>
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		<title>By: maggie</title>
		<link>http://www.kneadtobeloaved.com/2009/11/15/the-perfect-homemade-pecan-pie-recipe/comment-page-1#comment-1421</link>
		<dc:creator>maggie</dc:creator>
		<pubDate>Mon, 16 Nov 2009 02:00:16 +0000</pubDate>
		<guid isPermaLink="false">http://www.kneadtobeloaved.com/?p=332#comment-1421</guid>
		<description>I&#039;ll have to try this! my mom&#039;s favorite pie is pecan, so I try to make it for her on her birthday or mothers day or on holidays, but the recipes I&#039;ve tried have been hit or miss. none of the recipes instructed me to bake the crust first, or cook the mixture before pouring into the crust, so I&#039;m definitely going to try this out the next time I make a pecan pie.</description>
		<content:encoded><![CDATA[<p>I&#8217;ll have to try this! my mom&#8217;s favorite pie is pecan, so I try to make it for her on her birthday or mothers day or on holidays, but the recipes I&#8217;ve tried have been hit or miss. none of the recipes instructed me to bake the crust first, or cook the mixture before pouring into the crust, so I&#8217;m definitely going to try this out the next time I make a pecan pie.</p>
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