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JPR Live Session: Sarah Siskind

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The North Carolina-based singer/songwriter shared songs from her evocative new album called Modern Appalachia and talked about how she first put down roots in Nashville and became an in-demand songwriter for a who's who of the music world.

Siskind spent the better part of a fifteen years as a professional songwriter in Nashville, penning tunes recorded by Alison Krauss, Randy Travis, Wynonna, Point of Grace, Madi Diaz, and dozens of others.

As well as the 'day' job, Siskind has also released seven full length albums. The first came was made when she was barely a teenager. The latest, called Modern Appalachia, is a collection of tunes that explore how her home state of North Carolina has formed who she is as a woman and as an artist.

She joined us from her home in Brevard, North Carolina where she has been spending time raising her young child and exploring her love of cooking. She also shared a favorite recipe with us.

Sarah Siskind's Bourbon Pecan Pie

Ingredients for filling:
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter (for D-F, substitute dairy-free butter)
2 eggs
2 tablespoons all-purpose flour (for G-F, use GF flour plus 1 tablespoon of xantham gum)
1 tablespoon milk (for D-F, substitute dairy-free milk)
1 Tablespoon Bourbon
¼ Tsp salt

Ingredients for candied bourbon pecans:
1 cup chopped pecans
2 TBS butter (or D-F butter)
2 TBS white sugar
1 tsp salt
1 TBS Bourbon

Heat 2 TBS butter in a skillet on med/high heat.
When melted, toss in pecans. Turn heat down to medium.
Turn with spatula to brown.
Add sugar and salt and continue turning.
Add bourbon and turn heat off, remove from heat. Let sit for 10 minutes.

To complete pie:
Preheat oven to 400 degrees F (205 degrees C).
In a large bowl, beat eggs until foamy, and stir in melted butter (make sure butter has cooled some or it will cradle eggs). Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and salt.
Then, lightly fold in candied bourbon pecans.
Pour into an unbaked 9-in pie shell. (I make a hand-made GF crust, but any prepared crust will do.)
Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done and is bubbling. Let completely cool to set up before eating.

As FM Network Program Director and Music Director, Eric oversees many aspects of JPR's broadcast day. He still hosts the occasional Open Air or classical music shift, and is the driving force behind JPR Live Sessions - our popular series of live in-studio music performances and conversations.