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Pecan Pie

A perfect dessert for the Thanksgiving dinner, this pecan pie has a flaky crust and rich filling.

Pastry for Single-Crust Pie

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/3 cup shortening

4 or 5 tablespoons cold water

In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-sized.

Sprinkle 1 tablespoon of the water over part of the flour mixture; gently toss with a fork. Push the moistened dough to the side of the bowl. Repeat moistening flour mixture, until all the flour mixture is moistened. Form dough into a ball.

On the lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter.

To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

Trim pastry to 1/2 inch beyond the edge of the pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.

Pecan Pie Filling

1 recipe Pastry for Single-Crust Pie

3 slightly beaten eggs

1 cup corn syrup

2/3 cup sugar

1/3 cup butter or margarine, melted

1 teaspoon vanilla

1 1/4 cups pecan halves

Combine eggs, corn syrup, sugar, butter and vanilla. Mix well; stir in pecan halves.

Place the pastry lined pie plate on the oven rack. Carefully pour the filling into the pastry shell.

To prevent over-browning, cover edge of the pie with foil. Bake in a 350-degree oven for 25 minutes. Remove foil. Continue baking 20 to 25 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and refrigerate within 2 hours.

Excerpted with permission from Better Homes and Gardens New Cookbook, 12th Edition. (c) 2006 Meredith Books. All rights reserved.

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