Pecan Pie!

Pastor Appreciation month normally takes place in October.  For our Pastor I make Pecan Pie because it's his favorite.  He stopped me in the hallway yesterday and said, "That pie was delicious!  What did you do differently?"  I had used new crust and new pie recipes so I tried to sum it up for him: 1. Pecans in the crust, 2. Mixture of corn syrup and sugar (not just one or the other) and 3. Flour in the pie itself (which helps offset the sweet).  He said that normally he can only have one piece at a time because it's too sweet but this pie was just right so he'd cut himself a piece. . . then another sliver of pie. . . then another and another!  He said it was one of the best pies he'd ever eaten!  So, I decided to share this with you the week before Thanksgiving so if you need to be inspired for desserts you can use this one!  These recipes are fabulous!

Pie Crust (with chopped pecans) Recipe from the 1989 Better Homes and Gardens Cookbook
Ingredients
1 1/4 c flour
1/4 teaspoon salt
1/3 c shortening or lard
1/4 c very finely chopped pecans
4-5 T cold water

 Directions
In a mixing bowl stir together flour and salt.  Cut in shortening/lard til the size of small peas.
Add the pecans and stir together.  Sprinkle in water 1 T at a time.  Tossing dough with fork til it starts to stick together (you'll probably need all 5 T of water because of the extra dry ingredients (pecans)).
Form dough into a ball.
On a lightly floured surface, flatten dough with hands.  Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin and then unroll onto a 9 in pie plate.  Trim pastry to 1/2 inch beyond pie plate. Fold under extra pastry and make fluted edge.  DO NOT PRICK PASTRY.

Note:  The less you handle the dough the less tough it will be.
 When you bake the pie put it on the bottom rack.  The bottom being closer to the heat will cook nicely and not become soggy because of all the liquid and you won't need to cover the edges of the pie in foil to keep them from burning.

Pecan Pie recipe taken from the "City of Suffolk Employees' Cookbook"
Ingredients
2 T butter
1/2 c. sugar
2 eggs
2 T flour
1/4 tsp salt
1 tsp vanilla
1 c. corn syrup
1 1/2 c. chopped pecans

Directions
Line a pie plate with pastry.
Cream butter and sugar.  Add beaten eggs, flour, salt, vanilla, and syrup. Stir well.
Add pecans and pour into unbaked pastry and bake at 350 for 55-60 minutes.

Note:
Let cool on wire rack til cool to "set" however if you want to serve it warm place in a warm oven (300-350) for 15-20 min.  Yum!