Grandma Corie and Aunt Ruby's Pecan Pie

With Thanksgiving around the corner, I think most of us are gathering up our favorite recipes in preparation for that day of feasting aka gorging :) Thanksgiving is one of my family's favorite holidays and I love reminiscing over past Thanksgiving dinners with family and friends. So many fond memories made!

This pecan recipe was handed down by Corie Guthrie and her daughter, Ruby Dereberry..and on to their niece, Barbara McKean who is my best friend Bettye's, mom. Bettye shared it with me. Did ya'll get all that? These gals were Texas "pioneers" and they knew how to cook!!

I am posting this recipe exactly as it was handed down....

Grandma Corie and Aunt Ruby's Pecan Pie

1 1/2 cup pecans
3 beaten eggs
1 TBS Oleo*
1 cup Karo syrup
1/2 tsp vanilla
1 cup sugar
1 Tbsp flour
1 9" unbaked pie crust (see recipe below)

Mix ingredients - blend well. Bake 350 40-45 minutes. In a glass dish bake 325.

*translates to margarine :) I use real butter myself

It almost seems sacrilegious to make this pie and use a store bought crust. Having said that...I'm as guilty of that as anyone. BUT, on occasion I have made my own crust and Barbara McKean was a master at the pie crust making! Here is her recipe just as it was shared with me by my friend Bettye:

Mom's Pie Crust

2 cup flour
3/4 cup Crisco
1/2 tsp salt
1/2 cup water

At this point you were left alone to figure it out :)

Let me help a little....make sure the Crisco is chilled so that it can be cut into the flour and salt until it resembles course crumbs. Then add the water (cold water!) and with a folk (or hands) mix into a shaggy dough being careful not to over do it or the dough will be "tough". Chill the dough for about an hour. Place the dough on wax paper that has been lightly floured and roll the dough with a lightly floured rolling pin to about 1/4 inch thick and place in a 9" pie plate.