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Preheat oven to 325˚F on regular bake, rack adjusted to
position 2 (bottom rack position).
Place flour, sugar, salt, and butter in the work bowl of a
food processor fitted with a metal blade. Process until
mixture is like a coarse meal, about 10 seconds.
While machine is running, add egg through feed tube,
processing until dough forms a ball, about 30 seconds.
Spray pie plate with nonstick cooking spray. Press the
dough into the pan. Be sure to form a solid border of
crust onto the edge of the pan. Make sure there are no
cracks in the crust. Reserve.
Process the sugar and eggs until smooth, about 30
seconds. Add syrup, butter, vanilla, and cinnamon;
process until well mixed, about 45 seconds.
Place pecan halves in pie shell in a single layer; pour
filling over pecans to within
1
⁄8-inch of top of crust. Place
filled pie pan on rack and bake until crust is browned and
filling is set, about 1 hour and 15 minutes.
Nutritional information per serving:
Calories 433 (51% from fat) • carb. 51g • pro. 4g • fat 25g
sat. fat 9g • chol. 51mg • sod. 73mg • calc. 30mg • fiber 2g
PÂTE BRISÉE (PIE PASTRY)
Makes two 9–10 inch pastry crusts
2 cups unbleached, all-purpose flour
1 teaspoon salt
1
⁄2 pound COLD unsalted butter
1
⁄2 cup ice water
Place flour and salt in a food processor work bowl
fitted with a metal blade. Process for 10 seconds.