MOM’S PECAN PIE
from the Stephen Taber

4 large eggs
1 cup sugar
3 tablespoons all-purpose flour
1 cup dark Karo syrup
1/2 teaspoon salt
3 tablespoons melted butter
2 teaspoons vanilla extract
1 cup whole pecans
1 unbaked pie crust

Preheat oven to 350 degrees.

Whisk the eggs together in a medium bowl. Thoroughly beat in the sugar, flour, syrup, salt, butter, and extract. Stir in the pecans.

Pour the filling into the unbaked pie shell and bake 40 minutes. It's done when the nuts are golden brown and the center jiggles just a tiny bit.

Makes 1 pie

Pie Crust
Taste of the Taber Cookbook

2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening
1/4 cup ice cold water (or more)

Combine the flour, salt, and 1/2 cup shortening into a medium bowl; cut in well with a pastry knife. Add the remaining 1/4 cup shortening; blend well again and add 1/4 cup water and mix until dough pulls away from the bowl and forms a ball.

Makes 2 crusts