Deep Dish Pecan Pie
James Beard’s Cusinart Very Short Pastry Crust:
2 C all-purpose flour
1 C butter, frozen and cut into 1T pieces
1 T cream
1 t salt
Use the food processor’s regular metal blade. Add all ingredients
and process in short bursts until the dough form onto a ball.
Roll the pastry into a rectangle and fold into thirds like folding a
letter. Repeat 2 more times. Chill for 1 hour.
Divide in half and roll each half into a circle large enough for your
pan. Makes two 8 or 9 inch crusts.
Filling for deep dish pie pan:
4 eggs, slightly beaten
1 1/3 C sugar
1 C Karo dark syrup
1/3 C Karo light syrup
2 t vanilla
3 T butter, melted
2 C pecans
Preheat oven to 350 degrees.
Set aside about 24 perfect pecan halves. Break the balance into
Mix eggs, sugar, syrup, vanilla and melted butter in a large bowl.
Stir in the broken pecans.
Pour the mixture into the pie shell, and add the saved pecan halves
around the edge. (See picture.)
Bake about 1 hour or until knife comes out clean.
Cool on rack. Serves 8