Recipe - Kathleen Claibornes Pecan Pie

PASTRY
1 One half Sticks unsalted butter
1 One half cup Flour
2 tablespoon Sugar (more if needed)
1 Egg white; lightly beaten

FILLING
4 Eggs
1 One fourth cup Dark corn syrup
One fourth cup Unsalted butter; melted
1 cup Brown sugar, packed
1 One half cup Pecans; coarsely chopped
1 teaspoon Vanilla
1 cup Pecan halves

1. Using butter, flour, sugar and water, make pastry according to Cuisinart
directions.

2. With rack in lower third of oven, preheat to 400F. Roll pastry into
10inch pie plate, cover with waxed paper and pie weights. Reduce heat to
375F, bake 10 more minutes. Remove weights and bake 23 minutes more.

3. Reduce heat to 350F. Brush pie shell with egg white.

4. Mix corn syrup and brown sugar in small saucepan. Boil over medium heat
until sugar is dissolved.

5. Beat eggs, add syrup, then melted butter, chopped pecans and vanilla.
Pour into shell. Arrange pecan halves on top.

6. Bake until center is set, 4050 minutes. Cover with foil if pie starts
to overbrown.
Recipe By : Beverly Ellis

Posted to EATL Digest 16 October 96

Date: Thu, 17 Oct 1996 05:33:52 0700

From: Yardena Arar denny@MIAOW.COM