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PECAN PIE
Makes 12 servings
Crust:
1
1
⁄
2
cups unbleached, all-purpose flour
1
⁄
4
cup granulated sugar
1
⁄
8
teaspoon salt
9
tablespoons unsalted butter
1
large egg
Filling:
1
cup dark brown sugar, packed
3
large eggs
1
cup dark corn syrup
3
tablespoons unsalted butter, melted
1
teaspoon pure vanilla extract
1
teaspoon ground cinnamon
2
cups pecan halves
1
9-inch deep dish pie plate
Preheat oven to 325˚F on regular bake, rack adjusted to
position 2 (bottom rack position).
Place flour, sugar, salt, and butter in the work bowl of a
food processor fitted with a metal blade. Process until
mixture is like a coarse meal, about 10 seconds.
While machine is running, add egg through feed tube,
processing until dough forms a ball, about 30 seconds.
Spray pie plate with nonstick cooking spray. Press the
dough into the pan. Be sure to form a solid border of crust
onto the edge of the pan. Make sure there are no cracks in
the crust.
Process the sugar and eggs until smooth, about 30
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