| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies |
3 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Flour;all purpose |
| 1 |
ts |
Salt |
| 4 |
tb |
Butter;sweet,cold&cut up |
| 3 |
tb |
Shortening; cold |
| 3 |
tb |
Water; ice |
| 3 |
|
Eggs; beaten |
| 1 |
c |
Sugar |
| 1/2 |
c |
Light corn syrup |
| 1/2 |
c |
Dark corn syrup |
| 1/3 |
c |
Butter; melted unsalted |
| 2 |
tb |
Bourbon |
| 1/2 |
ts |
Salt |
| 1 |
c |
Pecans; chopped |
INSTRUCTIONS
THE CRUST
THE FILLING
1. Crust - Place flour, sugar and salt in bowl of food processor. Pulse
just to combine. Add butter and shortening. Pulse until mixture resembles
coarse meal. With machine running, slowly pour in water. Process just until
mixture begins to come together. Gently press dough into a ball. Wrap in
plastic and refrigerate for 30 minutes. 2. On a lighly floured surface,
roll out dough to fit a 9 in. plate. Place dough in plate and trim, crimp
edges. 3. Preheat oven 375 degrees. 4.FILLING Whisk together the eggs,
sugar, corn syrups, butter, bourbon and salt. Place the pecans in the
bottom of the pie plate. Pour the filling over the pecans. Bake until set,
about 35-40 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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