Posted by lorna-organic on Thu, May 1, 08 at 21:43
This pie is simple to make. A friend, who dislikes pecan pie, declared this one a winner.
Pecan Pie
Pastry:
1-1/2 cups of white flour
1/2 tsp. salt
1/4 cup butter
1/4 cup vegetable shortening
4-5 tablespoons cold water
Mix salt into flour, add cold butter and shortening and cut in with a pastry cutter (or your fingers). Stir in 4 tablespoons cold water, using a fork. If dough is not soft enough to collect all of the flour from the bottom of the bowl, add the additional tablespoon of water. Stir only until the dough holds together--don't want to overdo it. The less dough is handled, the lighter it will bake up.
Put some flour down on a pastry sheet or board and roll out your dough. (I often use a large tart pan, and simply use my fingers to press the dough into place.) Put your pie shell into the freezer whilst you prepare the filling.
Chilling the shell makes it crisp up nicely when it bakes.
Filling:
3 large eggs
1/2 cup of white sugar
dash of salt
1 cup of corn syrup (dark or light, doesn't matter)
1-1/2 tablespoons maple syrup (optional)
1/2 cup of melted butter (slightly cooled)
1-1/2 cups pecan halves
Beat the eggs thoroughly. Add the sugar, salt, corn syrup, maple syrup and melted butter--beat well. Place pecans in the bottom of your pie shell, pour on the custard, and bake at 350 degrees (F) for about 50 minutes.
A thin knife can be used to test for doneness, insert halfway between center and edge of crust. Pie is done when the knife comes out clean. Or, you can tap the custard lightly with a finger. If your finger does not leave a depression, the pie is done. Let pecan pie cool well before serving, as hot syrup can cause painful burns in the mouth.
I modified this recipe a bit from an old "Better Homes and Garden" recipe.
