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Southern Pecan Pie
Depending on which part of the South the recipe came from, a pecan pie might be made with corn syrup or molasses or brown sugar, or even sweet potatoes.
1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
1/4 cup finely chopped pecans
4 to 5 tablespoons cold water
3 eggs
1 cup corn syrup
2/3 cup sugar
1/3 cup margarine or butter, melted
1 tablespoon all-purpose flour
2 tablespoons bourbon whiskey
1 teaspoon vanilla
1-1/2 cups pecan halves
Whipped cream
For pastry, in a bowl stir together the 1-1/4 cups flour and salt. Cut in shortening until pieces are the size of small peas. Stir in finely chopped pecans. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with your hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around a rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted edge. Do not prick pastry.
For filling, in a mixing bowl beat eggs lightly with a rotary beater until combined. Stir in corn syrup, sugar, margarine, the 1 tablespoon flour, the bourbon, and vanilla. Mix well. Stir in the pecan halves.
Place pastry-lined pie plate on the oven rack. Pour the filling into the pastry-lined pie plate. Cover edge of pie with foil. Bake in a 350 degree oven for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool.
5. Serve with whipped cream. Cover and chill to store. Makes 8 servings.
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