MY FAVORITE: PECAN PIE
(Serves 6-8)

For years, I searched in every culinary nook and cranny for a perfect pecan pie. Then one day, in a singular display of serendipity, a piece of paper blew across the street and landed at my feet. I picked it up, and lo and behold, it was a recipe! I have since modified it according to what I happened to have in the cupboard, but I think that the recipe is now at a point where I am happy with it. Serve it with Crème Anglaise or Vanilla Ice Cream, or Whipped Cream.

For the Pie Dough:
6 Tbsp cold, unsalted butter, cubed
1 large whole egg
¼ cup powdered sugar
1 ¼ cups pastry or all-purpose flour
1 tsp baking powder
½ cup all-purpose flour for rolling

For the Filling:
1 Cup Light Brown Sugar
½ cup Light Corn Syrup
½ cup Dark Corn Syrup
4 eggs, beaten
¼ tsp salt
1 tsp Vanilla Extract
½ cup butter, melted
1 cup pecan halves

Preheat the oven to 350 degrees.

Start by making the pie dough: Place the cubed butter and egg in a large mixing bowl and beat with an electric mixer on medium speed for two to three minutes. Add the sugar and continue to beat for thirty seconds. Do not worry if the mixture separates. Continue mixing and add the flour and baking powder; stop mixing when the mixture begins to clump. It is best to finish the mixture by hand, kneading it until it comes together. You may now store the pie dough in the refrigerator, or roll it out immediately.

Roll the dough out to fit a ten-inch pie tin: Flour your work surface thoroughly, throwing the flour away from you (a wooden or marble surface works best, but a clean and dry cutting board will do). Place the ball of dough on top of the floured surface, and dust the top with additional flour. Press it down flat. Starting at the center of the ball of dough, roll it out in four directions: up, down, left and right. Continue to roll in this manner, dusting the dough frequently with flour, until it is ¼-inch thick. Now pick up the top end of the dough onto the rolling pin, and continue to roll the dough onto the pin, towards you. This will allow you to transport the dough to the pie plate. Unroll the dough over the pie plate, and press it into all the corners, making sure that the dough completely fills the pie plate. Trim the edges by rolling the pin over the plate, or cut around the outside with a paring knife. You may "flute" the edges if you wish. Refrigerate the finished pie shell until ready to use.

To make the filling: Mix the first six ingredients of the filling thoroughly. Add the melted butter, then add the pecans. Pour into the prepared pie shell, and bake in a 350 degree oven for 45 to 50 minutes. The pie is done when firm when shaken. Allow to cool for one hour, then serve with optional Crème Anglaise.