Pecan Pie....

There is pecan pie and there is pecan pie....I have made many recipes...none bad...but this one is our absolute favorite...I may just make another one for Christmas...

Many years ago I cut this recipe out of the San Francisco Chronicle and still have that now yellowed clipping...this is from none other than Dear Abby...it is not too sweet which can be an issue with some pecan pie recipes, and there are not too many nuts according to my kids...a very easy recipe. Use your favorite pie crust recipe. I use Martha Stewart's Pate Brisee....you can freeze the other half of the recipe well wrapped in plastic and put in a zip lok bag for a month or so.

"Dear Abby's Pecan Pie"

1 unbaked 9" pie crust

1 cup light corn syrup

1 cup firmly packed dark brown sugar

3 eggs, slightly beaten

1/3 cup butter, melted

1/2 teaspoon salt

1 teaspoon vanilla

1 cup pecan halves ( you may need a few more depending on the size of the pecan halves)

Heat oven to 350ºF.

In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves.

Bake for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.)

If crust or pie appears to be getting brown, cover with foil for the remaining baking time. Remove from oven and cool.

We serve with a scoop of homemade vanilla ice cream.
Sometimes I arrange the pecan halves in a decorative spoke pattern
on top of the filling...you can do as you please....if you do that you may need a few more or less than a cup.

Pate Brisee
adapted from Martha Stewart

The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.

Ingredients

* 2 1/2 Cups all-purpose flour
* 1 Teaspoon coarse salt
* 1 Teaspoon sugar
* 1 Cup (2 sticks) chilled unsalted butter cut into pieces( or 1/4 cup cold shortening to replace 1/4 cup of the butter)
* 1/4 to 1/2 Cup ice water


Directions

1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
2. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.