Keri and Michael Wilson, 3 Bottle Town and Country Wine Club members since September 2018, were kind enough to pass their family’s treasured recipe to us, and we are so excited to pass it onto you just in time for the holidays.
“My Grandmother Geraldine Crawford perfectly perfected this recipe during her 93 years on earth. She prepared pecan pie at every family gathering for as long as I and my mother can remember. I was lucky enough to be able to have her teach me this recipe when I was a teenager and now I have passed it down to my three daughters, too! This recipe is truly a treasure for us, so much so that I have her handwritten recipe hanging as wall art in my kitchen. I hope you love this sweet pie as much as we do the memory of the woman who created it.”
· 3 cups flour
·1 tsp salt
· 6 tbsp water
· 1 ¼ shortening
· 1 egg, well-beaten
· 1 tbsp vinegar
Cut shortening into flour and salt. Combine egg, water, and vinegar.
Pour liquid into flour mixture and blend with a spoon just until flour is all moistened.
This is an easy crust to handle and maybe rerolled without toughening.
It also keeps in the refrigerator for up to 2 weeks.
· 1 cup sugar
· 1 cup corn syrup
· ¼ cup margarine
· 3 eggs, well-beaten
· 1+ cups pecans
· *may add 1 extra egg
Combine sugar, corn syrup, and margarine. Add to eggs. Put pecans in unbaked pie shell.
Pour sugar mixture over pecans.
Bake at 350°F for 10 minutes then turn temperature to 300°F. Bake for 50 minutes.