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PEANUT BUTTER PIE

2 eggs, separated, at room temperature
1/2 cup firmly packed brown sugar
3/4 cup peanut butter
1/4 cup dark corn syrup
1 5-oz. can (2/3 cup) evaporated milk or milk
1 teaspoon vanilla

Prepare pastry for Filled One-Crust Pie using a 9-inch pie pan.
Heat oven to 350 degrees F. In small bowl, beat egg whites until
stiff peaks form. In large bowl, beat egg yolks and brown sugar
until mixture is light in color and thickened. Blend in peanut
butter and corn syrup. Gradually beat in milk and vanilla. Fold
egg whites into peanut butter mixture. Pour into pastry-lined pan.
Bake at 350 degrees F for 30 to 35 minutes or until filling is set.
Serve warm or at room temperature. Store in refrigerator. Makes
8 to 10 servings.


PASTRY FOR A ONE-CRUST PIE

1 cup all purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 to 4 tablespoons ice water

In medium bowl, combine flour and salt. Using a pastry blender or
fork, cut shortening into flour until mixture resembles coarse
crumbs. Sprinkle flour mixture with water 1 tablespoon at a time,
while tossing and mixing lightly with a fork. Add water until the
dough is just moist enough to form a ball when lightly pressed
together. (Too much water causes dough to become sticky and tough;
too little water causes edges to crack and pastry to tear easily
while rolling. Shape dough into ball. Flatten ball to 1/2-inch
thick- ness, rounding and smoothing edges. On floured surface,
roll lightly from center to edge into 11-inch circle. Fold pastry
in half; place in 9 inch pie pan (or 9 to 10- inch tart pan).
Unfold; gently press in bottom and up sides of pan. Do not stretch.

If using pie pan, fold edge under to form a standing rim; flute
edges. If using tart pan, trim pastry edges if necessary. Fill
and bake as directed in recipe.

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