Ron McAdams has made hundreds of these pies. He has special ovens that help him bake eighteen pies at a time. The pies are sold to help support church activities, service projects, and mission trips. He is famous in the Southern Ohio District for his delicious pecan pies.
Serves 8
PIECRUST
1 cup flour
1/2 teaspoon salt 1/3 cup canola oil
FILLING
1 cup chopped pecans
3 eggs
1/2 cup cane sugar
1 cup white corn syrup
1/4 cup (1/2 stick) butter, melted
Dash of salt
1/4 teaspoon vanilla
*Preheat the oven to 350 degrees F.
*To make the piecrust, combine the flour, sale, oil, and 1 tablespoon ice water and mix until the dough gathers together and pulls away from the bowl, about 2 minutes. With your hands form the dough into a ball.
*Roll the dough into a 10-inch circle. An easy way to roll pastry dough is between two sheets of wax paper. Sprinkle a little water on your work surface first to keep the wax paper from sliding around.
*Place the dough in a 9-inch pie pan and press into the bottom and up the sides. Trim and crimp the edges.
*To make the filling, fill the piecrust with the pecans.
*With an electric mixer beat the eggs, sugar, syrup, butter, salt, and vanilla on medium speed. Pour over the pecans in the piecrust.
*Bake for 50 minutes or until the pie is firm.
~Ron McAdams
Union, Ohio