| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Pies &, Pastry |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
|
Sticks unsalted butter |
| 1 1/2 |
c |
Flour |
| 2 |
tb |
Sugar (more if needed) |
| 1 |
|
Egg white; lightly beaten |
| 4 |
|
Eggs |
| 1 1/4 |
c |
Dark corn syrup |
| 1/4 |
c |
Unsalted butter; melted |
| 1 |
c |
Brown sugar, packed |
| 1 1/2 |
c |
Pecans; coarsely chopped |
| 1 |
ts |
Vanilla |
| 1 |
c |
Pecan halves |
INSTRUCTIONS
PASTRY
FILLING
1. Using butter, flour, sugar and water, make pastry according to Cuisinart
directions.
2. With rack in lower third of oven, preheat to 400F. Roll pastry into
10-inch pie plate, cover with waxed paper and pie weights. Reduce heat to
375F, bake 10 more minutes. Remove weights and bake 2-3 minutes more.
3. Reduce heat to 350F. Brush pie shell with egg white.
4. Mix corn syrup and brown sugar in small saucepan. Boil over medium heat
until sugar is dissolved.
5. Beat eggs, add syrup, then melted butter, chopped pecans and vanilla.
Pour into shell. Arrange pecan halves on top.
6. Bake until center is set, 40-50 minutes. Cover with foil if pie starts
to overbrown.
Recipe By : Beverly Ellis
Posted to EAT-L Digest 16 October 96
Date: Thu, 17 Oct 1996 05:33:52 -0700
From: Yardena Arar <denny@MIAOW.COM>
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