Monday, August 30, 2010

Pecan Pie

Frances Rae Stephens James

4 eggs (slightly beaten)
1 tsp. vanilla
1 c. sugar
1 ¾ c. pecan halves
1 c. dark Karo syrup
Pinch of salt
4 T. melted butter  (no substitute will do)
1 (9”) unbaked pastry shell

Beat eggs slightly. Mix in other ingredients thoroughly. Pour into unbaked pie shell. Bake in 450° oven for 5 minutes. Reduce heat to 350° and when light brown (for approximately 15 minutes), lower oven to 300° baking pie about 40 minutes or until center is firm.

Our delicious mistake that we now do on purpose...
450° for 5 mins
350° for 10 mins and then push down pecans and re-coat them with filling.  (aka stir)
bake for about 10-15 more minutes or until light brown then reduce to
300° for about 30-40 minutes or until center is firm.

Yeild: 1 pie

Brony’s Pie Crust

2 c. flour
1 tsp. salt
2 tsp. sugar
2/3 c. shortening including at least 2 Tbsp. butter (Clancy uses all butter... 2/3 cup = 1 stick  + 2T)
5 – 7 Tbsp. water

Combine flour, salt, and sugar in large mixing bowl. With pastry cutter or fork, cut shortening/butter into flour mixture until it is all fine meal texture. Stir in water. Form 2 balls. Roll into desired size. Note: Originally, this had no sugar or butter.  And Clancy uses all butter, no shortening.

Yield: 2 pie crusts

No comments:

Post a Comment