My son’s paternal grandmother was an wonderful baker and 40 years ago she shared her pecan pie recipe with me. The crust recipe is my mother’s and it’s the best and flakiest I have ever found. Together they make this sinfully delicious dessert that graces our Thanksgiving table every year. With the holiday season upon us I thought I’d share.
1 unbaked pastry shell (Use ½ of Barbara’s Flaky Pie Crust recipe)
½ – ¾ cup pecan halves – set aside
½ cup chopped pecans – set aside
3 tbs butter
¾ cup sugar
1 tsp vanilla
Add 3 eggs blending well after each egg. Blend in 1 cup dark corn syrup, 1/8 tsp salt and the chopped nuts. Pour into a pastry shell. Bake at 450° for 10 minutes to create a hard crack top. Remove from the oven and arrange pecan halves on top of the filling in concentric circles. Reduce the oven heat to 350°, put the pie back in and bake for 30-35 minutes until a silver knife comes clean when inserted between the center of the pie and edge of the filling.
Barbara’s Flaky Pie Crust
2 cups flour
½ tsp salt
6 tbs butter
6 tbs Crisco shortening
½ tsp sugar
5 tbs cold water
2 tsp white vinegar
Mix sugar, water and vinegar together and set aside. Into flour and salt cut in shortening and butter until it resembles course bread crumbs. Toss in the liquid mixture and mix with a fork to form a ball. Roll out the crust on a floured surface to fit your pie plate. This recipe makes top and bottom crusts.
Hope you have a wonderful Thanksgiving… from Linda and Bernie at The Oaks Victorian Inn Bed and Breakfast