1 9-inch pie shell; unbaked
3 eggs
1 cup dark corn or cane syrup
½ cup granulated sugar
¼ cup unsalted butter or margarine, melted
1 teaspoon vanilla extract
1½ cups Pecan Valley Pecan Halves
1. Preheat oven to 350ºF.
2. In large bowl, beat eggs. Stir in syrup, sugar, butter and vanilla. Stir in pecans. Pour in crust.
3. Bake uncovered in a preheated oven for 35 to 40 minutes or until knife inserted about 1½ inches from edge comes out clean. Cool on wire rack.
1 9-inch pie shell; unbaked
3 large eggs, slightly beaten
1 cup Karo Light Corn Syrup
¾ cups granulated sugar
1 tablespoon fresh orange juice
2 tablespoons grated orange rind
2 tablespoons unsalted butter, melted
1 cup Pecan Valley Pecan Pieces
Ice Cream or Whipped Cream
1. Preheat oven to 350ºF.
2. To slightly beaten eggs add syrup, sugar, orange juice and rind. Stir in butter. Spread pecans over unbaked pie crust and slowly cover with sugar mixture, covering completely.
3. Bake in a preheated oven for approximately 45 minutes. Cool on a wire rack. Serve with vanilla Ice Cream or Whipped Cream which has been flavored with a dash of orange liquor.
¼ cup softened unsalted butter or margarine
½ cup Pecan Valley Pecan Halves
⅔ cups brown sugar; firmly packed
2 9-inch pie crusts; unbaked
6 cups (about 2½ pounds) tart apples; sliced
2 tablespoons lemon juice
1 tablespoon all-purpose flour
½ cup granulated sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon sea salt
1. Preheat oven to 450ºF.
2. Spread softened butter evenly on bottom and sides of 9-inch pie pan. Press pecan halves, rounded side down, into butter. Pat brown sugar evenly over pecans. Roll out enough pastry for 1 crust; place in pie pan over sugar; trim, leaving ½-inch overhang.
3. In a large mixing bowl combine sliced apples, lemon juice, flour, sugar, cinnamon, nutmeg and salt. Pour into pie pan, keeping top level. Top with remaining pastry; trim even with bottom crust; fold edges together, flush with rim; flute. Prick top of pie with fork.
4. Bake in a preheated oven for 10 minutes.
5. Reduce heat to moderate, 350ºF.
6. Continue baking for 30 to 45 minutes or longer, or until apples are tender. Remove from oven.
7. When syrup in pan stops bubbling, place serving plate over pie; invert. Carefully remove pie pan. Serve hot.