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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I won a blue ribbon for this pie at the Texas State Fair. In the military for over 20 years, I didn't really start cooking until after I retired. Now I enjoy spending my time in the kitchen.Michelle Shockley, Witchita, Kansas Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/3 cup shortening |
3 tablespoons cold water |
filling: |
1-1/4 cups chopped pecans |
1 cup plus 1 tablespoon light corn syrup |
3 eggs |
1/2 cup plus 1 tablespoon sugar |
1-1/2 teaspoons vanilla extract |
pinch salt |
Directions:
1. In a bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms.
2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Sprinkle with pecans; set aside.
3. In a small bowl, beat the corn syrup, eggs, sugar, vanilla and salt until well blended. Pour over pecans.
4. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes our clean. Cool on a wire rack. Yield: 6-8 servings.
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