Texas Pa-Can Pie

I belong to a few forums on Facebook.  Gourmet Babylon today was talking about Gary who is the State Fair of Texas Pie judge.  Although I’m British and live in London, I know that pecans come from TexasNo, not pecans, as I was told.  It’s Pa-can versus Peeee-can – as any good Southern mama always says – a Pee-can is something you piss in – a Pa-can is something you eat!  Well, that’s me told Ya’ll.  Virginia Willis, my Southern Cooking Girl, what do you say?

Never one to miss a good recipe, I asked one of the members, Alan Wallace if he would provide a recipe and dear readers, here is Alan’s Pa-Can Pie. Now, dear readers in the UK, we use grams, cook in celsius and corn-syrup is liquid glucose.  Oh this American cookery, never mind the pronunciation of the name is confusing me.  Virginia, can you help me???

 9-INCH PIE SHEL 

1 ½ CUPS FLOUR

½ CUP VEGETABLE OIL
¼ TEASPOON SALT
3-4 TABLESPOONS COLD WATER
MIX THE FLOUR AND SALT.  ADD THE VEGETALE OIL. WITH A PASTRY BLENDER, COMBINE LIGHTLY UNTIL THE MIXTURE RESEMBLES COARSE MEAL OR TINY PEAS.  SPRINKLE WATER OVER THE FLOUR MIXTURE, A TABLESPOON AT A TIME, AND MIX TOGETHER.  FORM INTO DISCS THEN ROLL OUT BETWEEN TWO SHEETS OF WAX PAPER.

SOUTHERN PECAN PIE

1 CUP TOASTED PECANS

3 EGGS

1 TABLESPOON MELTED BUTTER
1 CUP LIGHT CORN SURYP
½ TEASPOON VANILLA
1 CUP SUGAR
1 TABLESPOON FLOUR
1   9-INCH PIE SHELL

LINE 9-INCH PIE PLATE WITH PASTRY.  ARRANGE PECAN HALVES IN BOTTOM OF PLATE.  BEAT EGGS, ADD BUTTER, SYRUP AND VANILLA.  STIR UNTIL WELL BLENDED.

COMBINE SUGAR AND FLOUR IN SEPARATE BOWL THEN ADD TO EGG MIXTURE.  POUR OVER PECANS AND LET STAND TILL PECANS RISE TO SURFACE.

BAKE AT 350 FOR 45 MINUTES

 

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