Recipe Box 2

            Ed's Favorites

                     By: Ed Henderson

                Floyds' Market
                        Sedan, Kansas

Light - Flaky Pie Dough

 2-1/4 cups     All purpose Flour             1 tsp.      Salt
 3/4 cup    shortening                            4- 6 tbls.     Water
 1     egg                                             1 tsp.     vinegar

Makes two 9 inch pie crusts or one two crust pie.

 Mix the sifted flour and salt in a mixing bowl, add the shortening, and work it into the flour with a pastry blender, two knives or a fork until the mixture resembles fresh bread crumbs. In a small bowl or cup beat the egg, 1 tablespoon of water and 1 teaspoon of vinegar until well blended. Pour egg mixture into center of flour mixture stirring lightly with a fork, adding extra water as necessary until the dough holds together. Form the dough into two equal size balls, form each ball into a cake. Roll out dough on a lightly floured surface until it is about 1/8 inch thick and two inches larger than your inverted pie pan. Transfer the dough to the pan, then trim and crimp the edges for an unbaked pie shell or for a two crust pie, roll out the top crust, place it over the pie filling, then trim and crimp the edges.
 

Maple Pecan Pie

    Basic Pie Dough for 9 inch pie shell

    3 eggs
    4 tbls.     Butter, melted           1 tsp vanilla
    1 cup     Maple syrup              1/2 cup sugar
    1-1/4 cups pecan halves           1/4 tsp. Cream of Tarter

 Preheat the oven to 425°F. Line a 9” pie pan with the rolled- out dough and set aside.
 Break eggs into large mixing bowl, add cream of tarter and beat them with a fork or wire whisk until they are well blended. Add the maple syrup, sugar, melted butter, and vanilla. Stir. Add the pecans and sir. Pour the filling into the pie shell, and bake for 15 minutes. Reduce heat to 350°F, and continue baking for 15 to 20 minutes more, or until the pie test done by touching the top of the pie gently with your finger: the edges should be set, but the center should quiver slightly.
Serve warm or cold with whipped topping.

Variations:
 Can substitute the vanilla with 2 tablespoons of Bourbon or with 1 tablespoon of Rum.