As the chill of the season sets in, we wanted to share one of our fall favorites with you. Pecan pie is a classic dessert for holiday gatherings. Aunt Janie’s recipe has long been a favorite for our family and friends, one we hope will become yours as well!
- 3 cups all -purpose flour
- 1 teaspoon salt
- 1 ¼ cups shortening
- 1 egg, beaten
- 1 tablespoon distilled white vinegar
- 4 tablespoons of water
Recipe yields (2) crusts
In large bowl mix flour and salt. Cut in shortening with two butter knives. In a separate bowl, mix together egg, vinegar and water. Drizzle wet mixture into dry mixture, cutting it in. Roll out dough and fit into two 9” pie pans.
- 1 cup of Karo Light Corn Syrup
- 3 eggs
- 1 cup of sugar
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- 1 ½ cups (6 oz) pecans
- 1 unbaked 9” deep dish pie crust
Pre-heat the oven to 350 degrees
Stir the first 5 ingredients thoroughly using a spoon. Mix in pecans.
Pour into pie crust.
Bake on center rack of oven for 60 to 70 minutes.
Store pie in refrigerator.
Tips. Pie is done when center reaches 200 degrees. Tap center surface of pie lightly, it should spring back when done. For easy cleanup, spray pie pan with cooking spray. If pie crust is over-browning, cover edges with foil.
Shop the look
Our Fall Tabletop includes this white pie stand, place setting, and more tabletop pieces. All are available at T&C Mercantile online or stop by daily.
Our Mercantile Holiday Hours have begun, visit us daily 10-5 and Thursdays we are open late, until 8pm.