Grandma Baughman's Double Pie Crust

Grandma Baughman’s Double Pie Crust

2 C flour

1 C shortening

½ C water

1 t salt (or less)

Mix flour and salt, cut in shortening with a fork. Add water. Knead and roll out. Makes a double crust.

Grandma Baughman always had room at her table, and she always had a pie baked and ready for company to devour. Her apple pie was amazing. At Christmas we were blessed with her pecan pie. No matter what the flavor, her crust was flaky and delicious. 

Candied Pecans

1 cup sugar

5 Tbsp. cold water

¼ tsp salt

1 tsp cinnamon

1 tsp vanilla

2 cups pecan halves, toasted

Combine sugar, water, salt and cinnamon. Cook over low heat until mixture forms a soft ball, about 10 minutes. Do not stir while cooking. Remove from heat; add vanilla and pecans. Stir until nuts are well-coated with mixture. Pour onto waxed paper and gently separate with fork.

Delicious in your favorite salad.