Sunday Suppers

Todays Sunday Supper recipe hails all the way from the great state of Texas.  One of the favorite places we have lived over the past 18 years.  My friend Joy gave me this yummy recipe and it has been a regular in our house ever since that time.  I call it Texas Pecan Pie.  What's the difference you ask between a Texas pecan pie and say a Georgia Pecan pie?  Well, for one thing it's a little bigger (as most things from Texas are) and for another it uses plain ol pancake maple syrup rather than Karo syrup.  Also the pecans are chopped into tiny little pieces rather than left whole.  I buy mine from the store already chopped.  Even if you are not a huge pecan pie fan, give this one a try.  It has never once let me down by being a dud at a pot-luck dinner.

Texas Pecan Pie

1/4 C melted butter (1/2 stick)

2 eggs

1/2 C sugar

1/4 C maple flavored pancake syrup

2 C finely chopped pecans

1 tsp vanilla

1/4 tsp salt

1  heaping Tbsp  flour

1/4 C milk

1 large pie crust 

***Mix all of the above ingredients together and pour into an unbaked pie crust.  Bake at 350 degrees until brown all over and firm in the center, about 45 minutes.  

As for the pie crust.  You could just go the easy but pricier route and buy an already prepared crust from the grocery store.  OR you could use this easy, tried and true recipe that makes 4 pie crusts and is much more pocketbook friendly.  

Perfect Pie Crust

4 C flour

1 Tbsp sugar

2 tsp salt

1 3/4 C Crisco (not butter or margarine)

1/2 C water

1 Tbsp white or cider vinegar

1 large egg

*** Mix altogether with a fork the first 3 ingredients. Mix in shortening until crumbly.

In a small separate bowl mix together the water, vinegar, and egg.  Combine the 2 mixtures stirring until all ingredients are evenly moist.  

Divide the dough into 4 equal portions. Shape into patties and store them in freezer bags for later use.  Can be frozen and thawed easily.  Or if you need to use right away, chill your crust for at least 30 minutes in the fridge before rolling it out. When ready to use, flour your work surface generously and roll dough out to the thickness and size needed.  

Recipe yields 4 -10 inch pie crusts or 20 tart shells.