Pecan Pie
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup light corn syrup
1 cup dark corn syrup
3 eggs
1 teaspoon white vinegar
1/2 teaspoon vanilla extract
1 cup chopped pecans
Pastry for single-crust pie (9 inches)
In a large bowl, whisk the sugar, flour, corn syrups, eggs, vinegar and vanilla until smooth. Stir in pecans. Pour into pastry shell. Cover edges with foil. Bake at 350° for 35 minutes. Remove foil; bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers. Makes 8 servings.
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