posted by Ann 06-18-98 6:10 PM High Altitude Because foods cooked at high altitude have a lower boiling point, pecan pie recipes must be adjusted to prevent the pie from boiling violently and overflowing the pan. Reducing the sugar and increasing the margarine or butter or solves the problem. Reduce the 1 cup of sugar in Classic Pecan Pie to 2/3 cup and increase the 1 Tbl. margarine or butter or to 1/3 cup. Simply Superb Texas Style Pecan Pie Yield: 8 servings 3 Eggs; beaten 1 cup Sugar 1/2 cup Dark corn syrup 1 tsp. Vanilla 6 Tbl. Butter 1 1/4 cups Pecans; chopped or halves 1 Unbaked 9" pie crust Preheat the oven to 350øF. Beat the eggs thoroughly with the sugar, corn syrup, vanilla and melted butter. Add the pecans. Pour in the unbaked pie shell. Bake 45 minutes to 1 hour, or until a knife inserted comes out clean. Nutritional Information per serving: 496 calories, 30g fat, 54g carbohydrates, 80mg cholesterol, 292mg sodium ** Fort Worth Star Telegram - Food section - 26 July 1995 ** Pecan Pie Pastry Yield: 1 servings 1/4 cup Unbleached Flour 1 Tbl. Finely Chopped Pecans 1/8 tsp. Salt 5 tsp. Shortening Or Lard 1 x Cold Water 1 x Dried Beans Mix flour, chopped pecans, and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle some cold water over part of the mixture; gently toss with a fork. Push to side of bowl.Repeat till all is moistened. Form dough in a ball. On a lightly floured surface roll the ball in a 7" circle. Line a 4 1/2" quiche dish or pie plate with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1". Micro-cook, uncovered, on 70% power 5 minutes, rotating the dish a half-turn every minute. Carefully lift plastic wrap and beans from pastry. Micro-cook pastry, uncovered, on 70% power 1 minute or till pastry is dry.
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