Title: Looho Pecan Pie
Categories: Dessert Pie Nut American
Yield: 8 Servings

EUROPEAN UNITS
250	g	Flour
1/2	ts	Salt
100	g	Butter
60	g	Shortening
1		Egg yolk
1	ts	Sugar
		Ice water; as needed
PECAN FILLING
3		Eggs; beaten
1	pn	Salt
1/2	ts	Vanilla extract
120	g	Light brown Sugar
180	g	Pecans
300	g	Maple Syrup Canada #1 Light
50	g	Butter; or more
AMERICAN UNITS
1 3/4	c	Flour
1/2	ts	Salt
1		Stick butter
4	tb	Shortening
1		Egg yolk
1	ts	Sugar
		Ice water; as needed
PECAN FILLING (US MEASURES
3		Eggs; beaten
1	pn	Salt
1/2	ts	Vanilla extract
2/3	c	Light brown sugar
1	c	Maple syrup Grade A lt Amber
1 1/2	c	Pecans
3	tb	Butter

Preheat the oven to 375 degrees F. Processor method Put flour, salt, sugar and cold fats in the bowl of the processor. Process until reduced to fine breadcrumb consistency. Add egg yolk and ice water, stop processing as soon as the pastry form a ball.

Manual method. In a bowl, using a pastry blender, combine the flour, sugar, salt, butter and vegetable shortening until crumbly. Add egg and cold water and mix to form a ball.

Roll out and place into a 9-inch pie plate. Trim off excess. Set aside.

In another bowl, combine the beaten eggs, salt, vanilla extract, brown sugar, pecans, syrup, and melted butter. Pour into unbaked pie crust.

Bake in preheated oven for 40 to 50 minutes. Allow to cool and refrigerate.

Recipe M Loo & I Hoare 3 January 96 Forges France

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