4 eggs
1/2 cup (125 mL) packed brown sugar
1/2 cup (125 mL) corn syrup
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 cup (250 mL) pecans, chopped
1 tbsp (15 mL) vanilla
Pastry
11/4 cups all-purpose flour
1/4 tsp baking powder
1/4 cup shortening
3 to 4 tbsp (45 to 60 mL)cold water
Pastry: Mix together flour and baking powder; with pastry blender or two knives, cut in shortening until resembles fine crumbs. With a fork, stir in enough cold water to make a soft ragged dough. Press into disk and wrap in plastic. Refrigerate for about 30 minutes or until cold. Roll out and fit into 9-inch (23 cm) pie plate. Trim and flute edge. Refrigerate while making filling.
In bowl, beat together eggs, brown sugar, and granulated sugar. Mix in corn syrup and flour. Stir in ecans and vanilla. Pour into pie shell. Bake in 450°F oven for 10 minutes. Reduce heat to 350°F and bake for about 30 minutes longer or until filling is puffed and set. Makes 6 to 8 servings.
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