And on to pies

I've been meaning to tackle pies for a while.  I made a pecan pie today, but I haven't sliced it up yet, so I'll have to come back for the verdict, and the photos as well. 

Well, it wasn't as bad as I'd imagined it might be.  The dough held together fairly well, stuck only a little bit, and covered the pie plate without having to be stretched.  This, in spite of my mistake of forgetting to chill the dough before rolling it out.  (There had to be something I did wrong.) 

Notes for self:  I baked it for 15 minutes at 400 degrees and then turned the fire down to 350 for another 35 minutes.  I shifted the pan for the last five minutes.  I'm pretty sure I used Lily White flour for the crust, and that could make a difference.  The flour and shortening were chilled in the refrigerator.  I'll add the piecrust recipe later, if it turns out well.

This is my mother's recipe, and as with most of her recipes, I don't know where it came from:

Pecan Pie

1 cup sugar
2 t flour
1 cup light Karo
3 eggs, beaten
1 t vanilla extract
1/4 t salt
1 cup pecans
1 9-inch pie shell, unbaked

Beat eggs, then add all other ingredients and mix well.  Pour into pie shell and bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees and continue baking for 30 to 40 minutes more or until set.  Cool before slicing.

Flour and shortening

Authentic... but not pretty

Not bad for a first try