Preparation Time: 30 minutes
Notes: Chef's Comments: This pie recipe won the Mt. Gilead, Ohio Kiwanis club pie bake-off in 1988!
CRUST
1 cup flour
1/3 cup shortening
1/2 teaspoon salt
3 tablespoons water
PIE
3 eggs
Dash salt
1 cup dark corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 cup pecan halves
Servings: 6
1. CRUST: Cut shortening into dry ingredients. Add water gradually until just moistened. Roll and place into 9-inch pastry dish.
2. PIE: Beat eggs thoroughly with sugar, salt, corn syrup, and melted butter. Add pecan halves. Pour into a 9-inch unbaked pastry shell. Bake at 350ºF for 50 minutes or until knife inserted halfway between center and the edge comes out clean. Cool.
Servings: 6
Notes: Chef's Comments: This pie recipe won the Mt. Gilead, Ohio Kiwanis club pie bake-off in 1988!
CRUST
1 cup flour
1/3 cup shortening
1/2 teaspoon salt
3 tablespoons water
PIE
3 eggs
Dash salt
1 cup dark corn syrup
2/3 cup sugar
1/3 cup butter, melted
1 cup pecan halves
Servings: 6
1. CRUST: Cut shortening into dry ingredients. Add water gradually until just moistened. Roll and place into 9-inch pastry dish.
2. PIE: Beat eggs thoroughly with sugar, salt, corn syrup, and melted butter. Add pecan halves. Pour into a 9-inch unbaked pastry shell. Bake at 350ºF for 50 minutes or until knife inserted halfway between center and the edge comes out clean. Cool.
Servings: 6
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