Uncle Eugene's Bourbon Pecan Pie.

Ingredients for filling:

1 c Corn Syrup

¾ c Brown Sugar (packed into cup)

6 T Butter

3 Eggs

2 T Bourbon

2cu Pecan Halves

1 t Vanilla

¼ t Salt

Procedure:

1. Toast Pecans in 350 degree oven for about 5 min. to toast. Don't let them get

   burned.

2. Combine syrup & sugar in pan; stir to mix. Over low heat bring to boil without

   stirring then remove from heat.

3. Stir butter into hot syrup and mix till its melted. Let this cool for a bit while doing

   the next step.

4. In a separate bowl, whisk eggs till they're broken up then mix in a couple shakes

   of salt and bourbon.

5. Slowly add syrup-butter mix to eggs. Don't over stir.

   A scum will form on top of this mix as it cools. You can skim it off if you like before filling the pie crust. Its for looks and I don't bother with it myself.

   Pie Prep and Baking:

6. Preheat oven to 450 degrees

7. Put toasted pecans into a 9'' pie crust.

8. Pour filling over pecans. They'll float to top. So you have to press them back into

   the mix with the back of a fork. Try to get the pecans that end up on top coated

   with syrup.

9. Bake on bottom rack of oven. Start at 450 degrees. Lower oven temp to 350

   degrees, bake till crust is browned and center is set and puffy. About 45 min.

   Any standard pie crust will do. But if you want aomthing good, the recipe for Mom's Southern Pastry for a single 9" pie crust is as follows:

   Ingredients:

   1 cup/ 120g sifted all purpose flour

   ¼t. salt

   ½cup/113 g/1 stick shortening or butter

   6T ice water

   Procedure:

10. Mix flour & salt into a bowl.

11. Cut in fat till mixture looks like coarse bread crumbs.

12. Add water by single T'spoons till mix becomes a workable dough. Use only

    enough to stick together to form dough. Chill for ½ hr before trying to roll it out.

Hope you have fun with this and that it turns out delicious