Pecan Pie
When the pecans are falling from trees in dry riverbeds all over Texas, there's a general rush to use them every way imaginable.
Sure, chefs have come up with some wacky ways to use pecans in the big cities,
but oftentimes we'd just prefer that somebody's mama turn out a windowsill full of these pies.
from Food Lovers' Guide to Texas by John DeMers and Rhonda K. Findley
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Ingredients: 2 tablespoons butter 1/2 cup sugar 2 eggs, beaten 2 tablespoons flour 4 teaspoons salt 1 teaspoon almond extract 1 cup white corn syrup 1/2 cup chopped pecans 1 unbaked 8-inch pie shell |
Preheat oven to 400 degrees F. Cream butter and sugar together, then add
eggs, flour, salt, almond extract, and syrup. Combine thoroughly and add
pecans. Pour into pie shell and bake for 10 minutes, then reduce temperature
to 350 degrees and bake 40 more minutes. Cool before serving.
Serves 8
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2003, by John DeMers and Rhonda Findley, with permission from The Globe
Pequot Press, Guilford, CT
Food Lovers' Guide to Texas