Southern Pecan Pie

3 eggs
2/3 c sugar
1 c dark corn syrup
¼ c Sorghum
( or if using Molasses, -
reduce amount to 2 Tbls)
1/3 c butter ( melted )
Dash of salt
1 c chopped Pecan halves

Beat eggs thoroughly with sugar, salt, corn syrup,
Sorghum, salt, and butter.
Pour into unbaked pastry shell.
Bake in oven @ 350* for 50 min or until
knife inserted in the middle half way comes out clean.

Pie Crust

1 ½ c flour
½ tsp salt
¾ c shortening
4-5 Tbls ice cold water

Sift flour & salt together
Cut in shortening till pieces are the size of peas
( for extra flaky crust , cut in half the shortening
till it resembles cornmeal, cut in the rest of shortening
till like small peas )
Sprinkle 1 tablespoon of water over flour mixture and toss with
fork. Continue this until a ball forms.
Turn out onto floured board and pat into a circle.
Using a floured rolling pin starting from the center, roll dough out until
It is a little bigger than your pie pan.
Fit pastry crust into pan, trim to ½” of edge of pan.
Fold the ½” back into the backside of crust and crimp to the pan.

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