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Pecan Pie
Directions Preheat the oven to 375 degrees F. Place the pie shell in the bottom of a 9-inch pie pan. Spread the pecan pieces evenly on the bottom. Combine the eggs, sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and flour in a mixing bowl. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets and the pastry is nicely browned. Cool for ten minutes before slicing to serve. It can also be served at room temperature. Serves 8 Basic Pie Dough Ingredients Directions In a bowl combine the flour and salt. Add the butter or shortening and work it through with your hands until the mixture resembles coarse crumbs. Using the tines of a fork, stir in the water 1 tablespoon at a time and work it in with your hands just until you have a smooth ball of dough. (Don't overhandle the dough.) Wrap in plastic and refrigerate for 20 minutes. Remove the dough from the refrigerator, and place on a floured surface. If you're making 2 crusts, cut the dough in half and put the second half back in the refrigerator. For each crust, roll out the dough on a floured surface into a circle about 14 inches in diameter and 1/8 inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold it into a 9-inch pie pan. Crimp the edges, or pinch in a decorative border. Fill and bake as directed in the recipe. From Emeril's Creole Christmas.  Spencer Christian's Wine Selection:To complement the pecan pie, I recommend a red dessert wine such as a port, particularly one called Taylor Fladgate LBV.
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From Chef and author Emeril Lagasse