Recipes: Sally’s Pecan Pie

Cindy and Sally Carpenter from “Sally’s Pies” are here with more on holiday pie and pie crust tips.

Sally has been making her pies since the 70’s and now her pies are sold exclusively at Court House Exchange in Independence.

Courthouse Exchange
113 W Lexington
Independence, MO 64050
816.252.0344
courthouseexchange.com

SALLY’S Pecan Pie!
(makes one 10″ deep dish pie)

  • 1 cup brown sugar
  • 4 oz melted butter
  • ¼ tsp salt
  • 1 TBLS flour
  • 3 eggs
  • 1 tsp vanilla
  • ¾ cup dark corn syrup
  • 1 ½ cup pecan pieces (can use whole – prettier, but doen’t plate as well)
  • 1 single unbaked pie crust

Cream butter, sugar, flour and salt., add eggs mixing thoroughly; add vanilla and corn
syrup, mixing thoroughly. Fold in pecans and pour into unbaked single crust.
Bake at 400 for 7 – 8 minutes, then 350 for 45 minutes or until knife inserted halfway to
center comes out clean.

Sally’s Pie Crust
(Single Crust for 10″ pie)

  • 1 1/2 cup all purpose flour
  • 1/2 tsp salt
  • 1/2 cup Crisco
  • cold tap water

In large mixing bowl, mix together flour, Crisco and salt.
Mix by hand until has appearance of coarse corn meal.
Incorporate small amounts of cold water until moist dough forms.
Form into large ball, place on flour dusted pie matt or cloth. Roll out to 1/8 inch thickness. Fold
in 1/2, place on 1/2 of the pie tin. Unfold and crimp edges with fingers.
Pre-baked pie crust: use fork to poke holes in pie dough on sides and bottom
bake 350 for 15 minutes
For filled pies: bake according to Pie Recipes
Double Crust for 10 inch pie

  • 2 cups all purpose flour
  • 1 tsp salt
  • 2/3 cup Crisco
  • cold tap water

In large mixing bowl, mix together flour, Crisco and salt.
Mix by hand until has appearance of coarse corn meal.
Incorporate small amounts of cold water until moist dough forms.
Form into large ball, place on flour dusted pie matt or cloth. Roll out to 1/8 inch thickness. Fold
in 1/2, place on 1/2 of the pie tin. Unfold and crimp edges with fingers.
Divide dough into 2 balls, repeat rolling process from single crust recipe.
To top a pie, fold in half on rolling surface, top pie with crust straight edge down the middle of
the pie filling, unfold and crimp. Make decorative holes with knife in top of the crust before
baking.

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