Auntie Bev's Pecan Pie
Pastry for 9-inch single crust 1/4 tsp. salt
1 cup dark corn syrup 3 eggs
1/2 cup granulated sugar 1/2 tsp. vanilla
2 tbs. Butter 1-½ cup small pecans
1.
Adjust rack 4 or 5 inches above bottom of oven. Start oven 10 min before
baking; set to hot (450).
2.
Make pastry. Roll out and line a 9-inch pie pan, preferably glass, with
pastry, fitting well into angles. Trim 1/2-inch from edge with scissors, then
turn overhang under so fold is even with pan rim. Flute or imprint with fork
tines at inch intervals.
3.
Measure next 4 ingredients into heavy aluminum saucepan and heat to
boiling, stirring constantly with a wooden spoon. Break eggs into 2-qt bowl;
remove 1-tsp. white, beat slightly and use to brush inside of pastry.
4.
Beat eggs with fork until well broken up but not until frothy,
over-beaten eggs obscure nuts. Gradually stir in hot syrup, then vanilla and
nuts. DO NOT BEAT.
5.
Pour into pastry lined pan. Bake 10 min, then reduce heat to moderately
slow (325), and bake 25 or 30 min longer or until filling is set. Remove to cake
rack to cool. Serve lukewarm or thoroughly cooled.
HINT:
To avoid over-browning, cover pie with aluminum pan of same size first 15 min of
baking.