Pecan Pie

• For the Pastry:
• 4 ounces plain white flour
• 1 ounce margerine
• 1 ounce vegetable fat
• 2 tbsps water
• For the Filling
• 1/2 cup whole Pecans
• 3 eggs
• 1 cup Golden (light corn) syrup
• 1/2 cup Grown sugar
• 1/2 tsp Vanilla essence (extract)
• 1/4 tsp Salt
• 9" pie dish
• Greaseproof paper
• Beans for weighing down!

1. Preheat oven the 200u0b0c
2. To make the pastry
3. Sift flour into a large bowl. Rub the fat into the flour. Chill. Cut the water into the mixture and clump togehter into ball.
4. Turn out ball onto slab and get togehter. Roll out pastry to fit a 9" pie dish. Fold in half and press in bottom of dish then press in edges. Trim. Prick with fork. Chill. Lay greasproof paper over bottom, weigh with beans, bake for 10 mins. Remove beans and paper bake for another 10 mins. Let cool.
5. Arrange pecans in concentric circles.
6. Beat eggs, beat in syrup until dissolved, then vanilla and salt.
7. Poor mixture into flan case, not disturbing the circles (the nuts will rise to the top). Bake for 10 mins at 220u0b0c and then for 30 mins at 180u0b0c. Cool before serving

pastry, white flour, margerine, vegetable fat, water, filling, whole pecans, eggs, golden, grown sugar, vanilla, ubc, paper, beans

Taken from www.epicurious.com/recipes/member/views/pecan-pie-1207345 (may not work)