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(Pie) Pecan Pie without Karo syrup Recipe

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This recipe for (Pie) Pecan Pie without Karo syrup, by , is from Claudia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



PECAN PIE without Karo syrup
Pastry for 9-inch pie shell
Eggs (3)
Honey (1 cup; light-colored)
Vanilla (1 tsp.)
Butter (4 tbsp., melted and slightly cooled)
Salt (1/4 tsp.)
Pecans (1 cup; coarsely chopped)

LINE a deep 9-inch pie pan with plain pastry, and chill while preparing filling.

Beat eggs well with rotary egg beater. Beat in honey, vanilla, melted butter, and salt.

Sprinkle pecans over the pastry in the pie pan. Pour egg mixture over the pecans.

Bake 35 to 40 minutes (or until a silver knife inserted in the center of the filling comes out clean) . . . using a hot oven (450°) for first 10 minutes, reducing heat to slow moderate oven (325°) to finish baking.

Sifted Gold Medal “Kitchen-tested” Flour (1 cup)
Salt (1/2 tsp.)
Shortening (1/3 cup)
Ice Water (2 to 3 tbsp.) just enough to make dough stay together

SIFT flour and salt together. Add most of shortening to flour . . . cutting it in with pastry blender until mixture looks like “meal.”

Then add remaining shortening . . . cutting it in particles the size of giant peas. Sprinkle water lightly over mixture; blend in until dough can be just pressed into a ball.

Roll out on lightly floured cloth-covered board to fit a very deep 8-inch or fairly deep 9-inch pie pan. Place loosely in pie pan . . . leaving 1/2 inch extending over edge of pan. Build up fluted edge. Chill thoroughly.




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