Pecan Pie

Ingredients:

1 stick butter
1 cup sugar
1 cup Karo syrup
3 eggs, beaten
1 cup chopped pecans
1 unbaked 9-inch pie shell

Preheat oven to 350 degrees F.

In a saucepan, melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken.

Yields: 8-10 servings

Pear Pie with Gruyere Crust

Ingredients:

1 recipe pastry for a 9 inch double crust pie

1/2 cup white sugar

3 tablespoons all-purpose flour

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon lemon zest

5 cups peeled and sliced pears

1 tablespoon butter

1 tablespoon lemon juice

7 oz. Gruyere cheese, grated

Combine sugar, flour, salt, cinnamon, and lemon rind in mixing bowl.

Arrange pears in layers in a 9 inch pastry lined pan, sprinkling sugar mixture over each layer. Dot with butter. Sprinkle with lemon juice. Roll out remaining dough; fold Gruyere cheese into crust; cut slits for escape of steam. Moisten rim of bottom crust. Place top crust over filling. Fold edge under bottom crust, pressing to seal. Flute edge.

Bake at 450 degrees F (230 degrees C) for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C), and bake for an additional 35 to 40 minutes.

Yields: 8 servings