Deep Dish Pecan Pie

pecan pie            pie 2

James Beard’s Cusinart Very Short Pastry Crust:
2 C all-purpose flour
1 C butter, frozen and cut into 1T pieces
1 egg
1 T cream
1 t salt

Use the food processor’s regular metal blade.  Add all ingredients and process in short bursts until the dough form onto a ball.  Chill ½ hour.

Roll the pastry into a rectangle and fold into thirds like folding a letter.  Repeat 2 more times.  Chill for 1 hour.

Divide in half and roll each half into a circle large enough for your pan.  Makes two 8 or 9 inch crusts.


Filling for deep dish pie pan, see Karo bottle for regular pie pan*:
4 eggs, slightly beaten
1 1/3 C sugar
1 C Karo dark syrup
1/3 C Karo light syrup
2 t vanilla
2 C pecans
* This is 1 1/3 times the Karo recipe. We also increase the vanilla and pecans from the Karo recipe.

Preheat oven to 350 degrees.
Set aside about 24 perfect pecan halves.  Break the balance into pieces.
Mix eggs, sugar, syrup and vanilla in a large bowl.  
Stir in the broken pecans. 
Pour the mixture into the pie shell, and add the saved pecan halves around the edge. (See picture.)
Bake about 1 hour or until knife comes out clean.
Cool on rack.  Serves 8