The tallest and fastest growing of the hickories, pecan trees may reach a height of 75-100 ft. and grow wild in river bottoms from Iowa and Indiana southwest into Texas and Mexico and are grown commercially and bred for thinness of shell. Nutritionally, Pecans are a good source of potassium, thiamine, zinc, copper, magnesium, phosphorous, niacin, folic acid, iron, and vitamin B6, and also a good source of fiber. Today, Southern orchards produce 250 million pounds in an average year with four-fifths of the pecan harvest sold as shelled nuts. The nuts ripen from mid-September until December and are harvested after they fall to the ground. No nuts are produced until trees are five or six years old.
Farmers choose varieties depending on their location and desired crop size.
Back to Top Tips Pie Crust Measure ingredients precisely. Add water sparingly, one tablespoon at a time, until dough forms a ball. Do not overwork dough in mixing and kneading. Do not stretch the dough crust to fit the pie plate as crust shrinks when baked. Cover the edges of the pie crust with aluminum foil and remove for last 15 minutes of baking to prevent crust from getting too brown before pie is done.