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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My favorite hobby is old-fashioned country cooking, but my job sometimes limits my kitchen time. This pie is one enjoyed by my husband and me.Martha Fautheree, Midway, Texas Ingredients:
1/3 cup shortening |
3 tablespoons hot water |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
filling: |
1/2 cup butter, softened |
2 cups sugar |
4-1/2 teaspoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
3 eggs |
1/2 cup evaporated milk |
1 tablespoon vanilla extract |
1-1/2 cups finely chopped pecans |
whipped cream |
Directions:
1. In a bowl, beat the shortening and water until combined. Add flour and salt; beat until crumbly. Shape into a b all. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove to a wire rack; reduce heat to 350°.
2. In another bowl, cream the butter, sugar, flour and salt. Add the eggs, milk and vanilla; beat well. Stir in the pecans. Pour into prepared crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 1 hour. Serve with whipped cream. Yield: 6-8 servings.
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