Pecan Pie

 

This wonderful updated version is from the The SIlver Palate Cookbook by Rosso and Lukins, who replaced Julia as the cooking columnists in Parade.  The pie is, above all, not too sweet.

 

Crust:

• 1 1/4 cups flour
• 1 tsp sugar
• 1/2 tsp salt
• 4 Tbsp butter, cold (1/2 stick)
• 3 Tbsp shortening, cold
• ice water as needed (2-3 Tbsp)

 

Filling:

• 4 eggs
• 1 cup dark brown sugar
• 3/4 cup light corn syrup
• 1/2 tsp salt
• 1/4 cup butter, melted (1/2 stick)
• 1 tsp vanilla
• 2 cups pecans, chopped into small pieces

 

Top:

• 1/2 cup whole pecan halves

 

 

1. Preheat oven to 400°.
2. For the crust, with a pastry blender, cut the butter and shortening into the dry ingredients.  Add the water and mix.  Break off the dough by smearing a small portion with the heel of the hand.  refrigerate for 2 hours wrapper in wax paper.  (I omit the refrigeration.)  Roll to 1/4" thickness and place in pan.
3. To the well-beaten eggs, add all but pecans and mix.  Place the pecans in the pastry shell and pour the mixture over them.  Decorate the top with concentric circles of whole pecans.
4. Bake for 10 minutes, then at 325° for 25-30 minutes.
5. Serve at room temperature with vanilla ice cream.