Deep Dish Pecan Pie

pecan pie            pie 2

James Beard’s Cusinart Very Short Pastry Crust:
2 C all-purpose flour
1 C butter, frozen and cut into 1T pieces
1 egg
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.  Chill ½ hour.

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 pieces.
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