Sunday, August 29, 2010

Ruth Brinker's Pecan Pie

For the Pie Crust
4 Cups flour
1 Tablespoon sugar
2 Teaspoons salt
1 3/4 Cups vegetable shortening
1/2 Cups water
1 Tablespoon cider vinegar
1 Egg

Mix flour, sugar, and salt. Cut in shortening, combine and beat water, vinegar and egg. Stir into flour mixture. Wrap in plastic; chill. May be frozen or kept two weeks in refrigerator.

Bee Kohles's Pecan Pie

1 Cup white corn syrup
1 Cup brown sugar
1/3 Teaspoon salt
1 Teaspoon vanilla
3 Eggs
1 Heaping cup pecans
1 - 9" Pie shell
Combine sugar, syrup, salt, butter, vanilla and mix well. Add slightly beaten eggs. Pour in 9" shell. Sprinkle with pecans. Bake at 350° for approximately 45 minutes. Serves 6.

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