Here's the recipe I plan to use for the Thanksgiving pecan pie - emailed to me by my mother:
For crust
1 1/3 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup chilled solid vegetable shortening, cut into small pieces
1/4 cup (1/2 stick) chilled unsalted butter, cut into small pieces
2 tablespoons (about) ice water
For filling
1 cup sugar
3 large eggs
1/2 cup light corn syrup
3 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1 3/4 cups chopped pecans
Make crust:
Mix first 3 ingredients in processor. Add shortening and butter; cut in
using on/off turns until mixture resembles coarse meal. Blend in enough
water to form moist clumps. Gather into ball; flatten into disk. Wrap
in plastic; chill 1 hour.
Roll dough on floured work surface to 13-inch round. Transfer to 9-inch round cake pan with 1 1/2-inch-high sides. Trim to align with pan edges. Freeze 15 minutes.
Make filling:
Preheat oven to 350°F. Whisk first 5 ingredients in medium bowl to
blend. Mix in 3/4 cup pecans. Pour into crust. Sprinkle with 1 cup
pecans. Bake pie until set, about 1 hour 15 minutes. Transfer to rack;
cool.
Serves 8.
-Ellen
