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PECAN PIE PLAIN PIE CRUST 1-4 to 1-3 cup Shortening 1 cup Triplett's All Purpose Flour 2 to 3 tablespoons ice water 1-4 teaspoon Salt Sift flour and salt, work in shortening until consistency of small peas then sprinkle water over dry ingredients and stir with a fork until dough forms a ball. Chill several hours before using. PECAN PIE FILLING Add 2 Eggs well beaten 2 T Milk 1 tap. Vinegar 1 cup Syrup Any kind Karo, King or Maple. Butter sixe of an egg or 4 T. margerine creamed with 3 T Triplett’s All Purpose Flour 2 T Sugar 1-4 tsp. Salt ltsp. Vanilla Set Oven at 440’ F. Pou,r mixture into chilled pastry lined pie pan and cover with pecans. Bake 10 minutes. Reduce heat to 325* F. and bake until filling sets about 30 minutes. Makes 1 9 inch pie. , It is easy to make a quantity and they keep well for several days. Three cook well in oven at once.
TRIPLETT MILLING COMPANY * CULPEPER, VIRGINIA
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