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Arizona pecan pie.

Arizona Pecan Pie

You can use Arizona-grown pecans to give this old standard a regional slant.

1 cup light corn syrup

About 1 cup sugar

2 eggs

1 cup whipping cream

2 tablespoons each butter or margarine (cut into 1/4-in. cubes), yellow cornmeal, and all-purpose flour

1/2 teaspoon vanilla

2 1/2 cups pecans, whole, chopped, or a mixture

Unbaked 9-inch pie crust

1 small orange

Beat together until blended the corn syrup, 1 cup sugar, eggs, 2 tablespoons of the cream, butter, cornmeal, flour, and vanilla. Stir in the pecans and pour into the pastry shell.

Bake pie on a rack in the lower third of a 350| oven until center is set when pan is gently shaken, 40 to 45 minutes. Let cool at least 30 minutes; serve warm or cool.

Whip remaining cream until it holds soft peaks; sweeten to taste with sugar. Pare orange-colored part of reel from orange and cut into very thin slivers. Offer whipped cream and slivered orange peel to top individual wedges of pie. Serves 10.

Photo: Pecans make delicious, dense pie filling; top with whipped cream and orange peel
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Jan 1, 1985
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