AUNT DOROTHY'S PECAN PIE
We are in the Mississippi Delta where Chef Jenn is preparing the most Southern of desserts with help from pecan grower Murry McClintock. Key ingredients: A few pecans mixed with a dash of curiosity and a taste for simple pleasures.
Ingredients
1/3 cup white sugar
2 tablespoons flour
2/3 cup light brown sugar
1/4 teaspoon salt
3 eggs
1 cup white syrup
1 teaspoon vanilla
2 tablespoons unsalted butter, melted
1 1/2 cups pecans halves
1 9-inch pie crust
Directions
Preheat oven to 350 degrees F.
In a large bowl, combine sugar, flour, brown sugar, and salt.
In a medium bowl, mix eggs, syrup, vanilla, and butter.
Gradually add the egg mixture to dry ingredients and beat until frothy.
Fold in pecans into the mixture.
Pour into uncooked pie shell.
Place on middle rack of preheated oven and bake for 1 hour or until the filling is set.
Tips
The pie is ready when a knife inserted into the center of the pie comes out clean.
This recipe makes enough filling for a shallow, 9-inch pie plate. If you prefer a deep-dish, 9-inch pie, add 1/2 of each ingredient to the recipe.
Store-bought pie shells are a good, time-saving option. If you make a homemade pie crust, remember to keep ingredients and even the cooking tools and pie plate chilled to minimize the development of gluten in the flour. Overworking the dough also encourages gluten and toughens the dough. After gently molding the crust into your pie plate don't forget to prick the bottom and sides of the crust with a fork to prevent air bubbles.
If you would like to add signature style to your pie, create a decorative edge on the rim of your crust with a knife or fork, or reserve some of the pecans from your mixture to place in an elegant design on top of the pie just before placing in the oven.