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Pecan Pie

9-inch unbaked pie crust
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs, slightly beaten
1/3 cup butter, melted
1/3 tsp. salt
1 tsp. vanilla
1 cup (heaping) pecan halves

Prepare pie crust. In a large bowl, combine corn syrup, brown sugar,
eggs, butter, salt and vanilla; mix well. Pour filling into pie
crust and top with pecan halves. Bake at 350 for 45 to 50 minutes
or until center is set. If using an electric oven you might have
to add 15 to 20 minutes to the baking time. In either case, test
with a toothpick after 45 minutes. If crust appears to be getting
too brown, cover with foil for remaining baking time.


Piecrust
For one two-crust 8 or 9 inch pie

2 cups all purpose flour
1 tsp. salt
3/4 cup vegetable shortening, chilled
1/2 cup ice water, approximately

Into medium bowl measure in the flour and salt. Add pieces of Crisco
to the flour and cut-in the Crisco until the mixture resembles
coarse meal. Sprinkle in almost all the water, a tablespoon at a
time, until the mixture is a moist (not wet) mass that holds together
with no dry or crumbly places apparent. Wrap the ball of dough in
plastic wrap and place in the refrigerator to mature and chill for
4 hours or longer. Remove the dough from the refrigerator about 45
minutes before rolling or it will be difficult to work. Prepare
and roll as you would for any pie crust. This is an outstanding
pie crust, tender and flaky and rich.

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