Classic Pecan Pie

Crust:

1 1/3 cups all purpose flour

1 tbsp sugar

1/2 tsp salt

1/2 tsp almond extract

6 tbsp unsalted butter, cut into 1/2 inch pieces

2 tbsp shortening, cut into 1/2 inch pieces

3 tbsp ice water

Filling:

1/2 cup light corn syrup

1/2 cup caramel topping

1 cup brown sugar

1/3 tsp salt

1/3 cup butter, melted

1 tbsp vanilla extract

3 eggs

2 cups roasted pecans

In a food processor, blend together flour, sugar, 1/2 tsp salt and

almond extract. Cut in butter and shortening using quick pulses until mixture

resembles coarse meal. Add 3 tbsp of ice water and process until moisture

clumps form, adding more water by teaspoonfuls if dough is dry.

Gather dough into a ball; flatten into disc. Wrap in plastic and refrigerate

1 hour. Remove from refrigerator and let soften at room temperature for

approximately 15 minutes. Roll out dough disc on floured surface to 12 inch

round. Transfer to a 9" round glass pie dish. Trim the crust 1/2 inch beyond

the edge of the pan and fold under to make a plump pastry edge.

Take the index finger and thumb on your left hand and place on the inside

of the crust. Then place the index finger of your right hand on the outside

of the crust. Pinch the crust into V-shapes, all around the edges.

Preheat oven to 350 degrees.

In a large bowl, combine corn syrup, caramel, brown sugar, salt, melted butter and

vanilla. In a small bowl, slightly beat eggs; add to corn syrup mixture and stir until

well combined. Pour pie filling into pie crust and sprinkle roasted pecans on top.

Some pecans will sink into the filling while others will float on top. Bake in the oven

for about 30 minutes Remove pie from oven and cover the edges of the pie crust

with foil. Return pie to the oven and bake for an an additional 30 minutes.

Pie is done when a knife inserted in the middle comes out clean.