1951 plantation pecan pie recipe

1 1/1 cups sifted flour

1.2 tsp. salt

1/2 cup Crisco (or similar)

3 tbsp. water

Sift flour and salt into bowl. Remove 1/4 cup flour. Cut Crisco (or similar) into remaining flour with pastry blender, fork or two knives until the pieces are the size of small peas. Mix 3 tbsp. water with the 1/4 cup of flour to form paste. Add flour paste to Crisco-flour mixture. Mix and shape into ball. On floured pastry board or cloth, lightly roll circle of dough 12" in diameter and 1/8" thick. Line pie plate; trim edge of pastry 1/2" outside of plate. Fold edge under and flute with fingers or fork. Prepaare filling.

1/2 cup Crisco (or similar)

2/3 cup sugar

3 eggs

2 tbsp. flour

3 tbsp. sugar

3/4 cup chopped raisins

1 1/4 cup chopped nuts

1 tsp. vanilla

Cream Crisco, 2/3 cup sugar, 2 eggs and 1 egg yolk together. Sitr in flour. Beta remaining egg white until it holds a peak. Beat in 3 tbsp. sugar. Fold this thoroughly intoo first mixture. Gradually fold in raisins, nuts and vanilla. Place in unbaked pie shell. Bake in hot oven (425F) 10 minutes. Lower temperature to 350F and contineu baking for 30 minutes. Cool. Before serving decorate with whipped cream,