Ingredients: |
Ingredients: For Buttery Crust Pastry (Makes one unbaked 9-inch pie crust):
1 ½ level cups all-purpose flour
1 teaspoons salt, as desired
1 stick regular butter, cold
4 – 5 tablespoons cold water
For Pie Filling:
3 large eggs
⅔ cup dark brown sugar, packed
dash of salt
1 cup dark corn syrup
1 ½ cups pecan halves
⅓ cup butter, melted (not margarine)
1 – 2 tablespoons bourbon or rum, if desired
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Directions: |
Directions:For Pie Crust:
Measure flour into mixing bowl and stir in salt. Mix well. Cut in cold butter with pastry blender. Mixture should be coarse and crumbly. Sprinkle in tablespoons of cold water gradually, mixing well with fork until all dry ingredients are moistened. Form pastry into a large ball. Lightly flour rolling surface and rolling pin. Roll ball into a circle wider than glass pie plate, so there is at least a 1 -2 inch overhang. Fit into pie plate, trim overhang, and flute edge of crust as desired.
This recipe allows for an ample amount of pastry. Do not be concerned if pastry tears when trying to remove from rolling surface. Butter crust is light and tears easily, but is also easily repaired. Fit crust into pie plate and “seam” together the torn edges by dipping a finger into cold water and lightly brushing across the edges. Edges disappear when baked, and the fragile quality of the pastry when handling is responsible for the melt-in-your-mouth flakiness of the butter crust.
For Pie Filling:
Beat eggs thoroughly with brown sugar and salt. Add corn syrup and butter. Beat until well mixed then add bourbon, if desired. Add pecans. Pour into unbaked pie shell.
Bake in a moderate (350°) oven for 50 minutes or until a knife inserted in center comes out clean. Cool on wire rack. |
This recipe for Pete's Pecan Pie is from