This is from my wife's Great-Grandmother, and this pie is what got me to thinking I should settle down way back when.
preheat oven to 375
1 cup white sugar
1 cup light Karo syrup
1 stick butter (room temp)
2 tsp. vanilla
1.5 cups chopped pecans
1 deep dish pie crust - we do a pate brisee recipe:
1 1/4 C all purpose flour
3/4 stick unsalted butter - cold & cut into bits
2 TB cold vegetable shortening
1/4 teaspoon salt
2 TB cold water + more if necessary
blend flour, butter, shortening & salt until mixture resembles meal, add 2TB cold water, toss until water is incorporated, add add'l water if needed to form a dough - too much water makes dough tough so be careful. Make a ball with the dough, dust with flour, chill in wax paper for an hour. Roll it out, put in a deep pie dish.
mix the filling together - it's easiest if pecans go in last.
fill pie shell and bake until center is firmly set - at least 35 minutes, probably much more.
You can definitely use a premade or store bought crust in a pinch.
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!