1. Vermont Maple Pecan Pie, Beverly Miller, Amarillo

2. Pecan Pie, Rose Ann Gillegos, Amarillo

3. Terry’s Pecan Pie, Sheri Thurman, Amarillo

2009 Tri-State Fair & Rodeo “Pecan Pie” Recipes

1st Place – Beverly Miller, Amarillo

“Vermont Maple Pecan Pie”

1 oz. Pure Vermont Maple Syrup

1 c. Karo Syrup

1 c. Sugar

4 Eggs

½ Stick Butter

1 t. Vanilla

1 ½ c. Fresh Pecan

9” Prepared Pie Crust

Preheat oven to 350 degrees.

Combine maple syrup, karo, sugar, eggs, butter and vanilla in mixing bowl. Now put pecans in mixing bowl. Pour mixture into prepared pie crust. Bake for 60 minutes in preheated oven. Enjoy!

Pie Crust

2 c. All-Purpose Flour

¾ t. Salt

¾ c. Cold Crisco

6 T. Ice Cold Water

Mix flour, salt and Crisco until it is a course texture. Now add water until it forms a ball. Roll out dough on floured board and place in pie pan.

2nd Place – Rose Ann Gallegos

“Pecan Pie”

1 Pie Crust

3 Large Eggs

1 c. Brown Sugar, firmly packed

1 c. Light Karo Syrup

1/3 c. Butter, melted and browned

2 t. Vanilla

2 c. Shelled Pecans

1 Pinch Salt

Preheat oven to 350 degrees. Then, pre-bake crust 7-9 minutes. While crust is baking, make filling. In a medium bowl, beat eggs, sugar, syrup and salt. Add butter and vanilla and stir until combined well. Remove pie crust from oven, pour egg mixture over pecans. Place pie pan on baking sheet, place in oven and bake 35-45 minutes. Cool before cutting.

Pie Crust

2 c. Flour

¾ c. Vegetable Shortening

¼ t. Salt

Combine all ingredients, cut in shortening until it forms little pea size balls. Add 3-4 tablespoons of ice water. Mix until soft dough forms. Roll out, fit to pie pan. Use as directed above.

3rd Place – Sheri Thurman, Amarillo

“Terri’s Pecan Pie”

3 Whole Eggs, room temperature

¾ c. Sugar

½ c. Dark Corn Syrup

1 T. Cider Vinegar

1 T. Butter

1 ½ c. Pecans, chopped

1 c. Pecan Halves

Preheat oven to 425 degrees. Whisk all ingredients well. Press ½ cup of chopped pecans in the bottom of a pie shell. Spoon mixture into chilled pie shell. Place pie on lowest rack in oven. Reduce heat to 350 degrees as soon as pie is placed in oven. Bake 40-45 minutes, until bubbly and set.

Never Fail Pie Crust

3 ½ c. Whole Grain Pastry Flour

1 ½ c. Shortening (Butter flavored Crisco is the best!)

1 ½ t. Salt

1 Whole Egg

1 T. Vinegar

½ c. Cold Water

Cut shortening into flour and salt with a pastry blender, until well mixed into fine crumbs. Beat egg with vinegar and cold water, and mix with the flour mixture. Divide into fourths, roll out and place in pie pans. This makes enough for two double-crust pies. (I used one fourth of this recipe for this pie.)