Banana pecan pie

Banana pecan pie

(Makes one 9-inch pie)

-1 large banana,cubed

-1 cup chopped toasted pecans

-1 cup firmly packed light brown sugar

-3 eggs,beaten

-½ cup light corn syrup

-¼ cup melted unsalted butter

-2 tablespoons rum

-1 teaspoon cinnamon

-¼ teaspoon salt

Blend all ingredients with spatula and pour into pie shell.

Bake at 375*F 45 minutes,until crust is golden and filling is set.

Let cool at least 2 hours before cutting.

The dough

-2½ cups all-purpose flour

-1 tablespoon sugar

-1 teaspoon salt

-½ cup unsalted butter,chilled and cut into 1-inch pieces

-½ cup lard or vegetable shortening,chilled and cut into 1-inch pieces

-1 large eggs,beaten

-¼ cup very cold water

In a large bowl,stir together the flour,sugar and salt.

Add the butter and the lard.

Using your fingertips or a pastry blender,work the fat into the flour until the mixture forms pieces the size of peas(it is all right if there are a few larger or smaller pieces).

Combine the beaten egg and cold water.

While stirring lightly with a fork,add the egg and water to the flour mixture in a fast,steady stream.

Empty the dough onto a flat work surface,press and push the dough,with the heel of your hand, just until it holds together.

Shape the dough into a 6-inch disk,wrap the dough and refrigerate for at least 2 hours or overnight.

Bon Appétit