Aunt Jeanette’s Pecan Pie

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My Aunt Jeanette makes the best pies. As a young new bride and pastors wife she would bake and sell pies in order to help generate income. Sounds like a Proverbs 31 women to me !

She tells me the story that her pies became so popular that she would make 40-60 pies a day, no machines  all by hand! So when I asked her to show me how to make them she brought out all her original tools from pastry cutter to a heavy marble roller. She does everything by eyeing ingredients to feeling the smooth dough to know it’s ready. Many of her recipes are original to her own mother whom she says was a fantastic baker.

So enjoy this special recipe!

Aunt Jeanette’s Pecan Pie

Makes 1-9 inch pie

Pre-heat oven at 350

Pie Crust

3 cups flour
1 cup crisco shortening
1 teaspoon salt or less if you like
2/3 cup ice cold water

Filling
2/3 sugar
1 cup white Karo  and 1 cup dark Karo
3 tablespoons cornstarch
4 tablespoons butter soft
4 eggs
1 cup pecans
1 teaspoon vanilla
Pinch salt

For Pie crust place flour, shortening in a large bowl and  use a pastry cutter until it looks like  a crumble. Then slowly add a little water at a time. You may or may not have to use all the water. Once the dough feels smooth and you can form a ball it’s ready to roll out and place in Pie pan.

For the filling- Cream butter and sugar add cornstarch, Karo, salt and vanilla. In a separate bowl beat eggs lightly then add to butter and sugar mixture, add nuts pour into unbaked pie shell
Cook for 1 hour at 350. It will jiggle a little when it comes out but that is ok as it cools it  because firm.

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