Pecan Cobbler

By LRay

by Joyce Jones in the Big Spring Herald, November 24, 2013

Ingredients

• Crust:
• 2 tablespoons flour
• 1 stick butter
• 6 eggs
• 2 cups sugar
• 1 cup brown sugar
• 1 cup dark syrup
• 1 1/2 cups light corn syrup, white
• 1 teaspoon vanilla
• 4 cups chopped pecans
• 3 cups flour
• 1 cup shortening
• 1 teaspoon salt
• 1 egg
• 1 tablespoon vinegar
• 6 tablespoons very cold water

Details

Adapted from store.pecans.com

Preparation

Step 1

Melt butter in pot, add flour to make a paste or roux. Cook until mixture begins to thicken and bubble. Pour into crust in bottom of 9 X 12 baking pan. Heat oven to 350º. Bake for 1 hour.

Crust:

Mix egg and vinegar together and set aside. Cut shortening, flour, and salt together until the size of peas. Mix in egg, vinegar, and water. Combine until you can make three balls.