Sherry’s Pecan Pie
From Sherry (Fausett) Muchmore
Just about everyone loves pecan pie and not an exception in our family. So, over the years, I’ve experimented with different ingredients for that extra special distinction that makes a great tasting piece of pie.
1 9-inch unbaked pie shell (I use the Ever Flaky Pie Crust from Nov. 16th article)
2/3 cup granulated sugar
1/8 teaspoon salt
1 cup dark corn syrup
1/3 cup melted butter
1/2 teaspoon vanilla extract
1 to 1-1/2 cups pecans
In a mixing bowl, slightly beat eggs with wire whisk. Whisk in sugar and salt. Mix in corn syrup. Whisk the melted butter and vanilla into the sugar mixture and stir in the pecans. Pour into pie shell and bake at 400 degrees for 15 minutes. Lower temperature to 350 degrees and continue baking for approximately 35 minutes longer. Serve on its own or with a scoop of whipped cream.
Ever Flaky Pie Crust
2 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening (I use Crisco)
1/4 cup plus 2 tablespoons cold water
Combine the flour, shortening and salt. Cut in with fork or pastry cutter until the dough resembles coarse crumbs. Add 1/4 cup water - if needed keep adding the remainder of the water until the dough holds together in a soft pliable ball. Divide in half and roll out on a floured pastry board or counter. Fit into pie plate, flute edges and chill till needed. I make several pie shells at a time and freeze. No need to thaw before baking. Chilling helps make a tender flaky crust. Don’t handle the dough too much, just enough to hold its shape for rolling. If patching is needed around edges, wet that area and attached excess rolled dough.
When a baked pie shell is needed, prick the bottom and sides thoroughly with a fork. Mix equal parts flour and sugar and gently sprinkle over fork pricks. Lightly rub finger over to fill holes. Bake in a 425 degree oven for 10 - 15 minutes or until the edges are lightly browned.
Published Dec 21, 1999
Copyright ©1999 The Ponca City News