In recent years, Wendy Shoebottom's pecan pie has been gaining rave reviews at the Foley Fall Fair. It is a quick and easy recipe for filling a tall order of pies, just in time for fair morning.

4 eggs
2 cups corn syrup
3 tbsp. melted butter or margarine
1 1/2 tsp. vanilla extract
(Wendy uses pure vanilla and only a little bit
as the pure stuff is quite strong)
1/4 tsp. salt
At least 2 cups of pecan halves

2 – 9 inch unbaked pastry shells
(She can stretch this sometimes to 3 pies by adding more pecans)

For the filling, in a bowl, beat the eggs slightly and add all remaining ingredients. Pour into pastry shell and bake at 400 degrees (F) for 15 minutes. Reduce heat to 350 degrees (F) and bake for 30 minutes longer or until filling is set, slightly less at center than around edges.

This pie should be made in advance and chilled to make cutting into wedges neat. It can be served with whipped cream.” Wendy says that quite often her pies are still warm when she takes them to the fair. She doesn’t usually have time to make them on Friday, as she’s involved with the judging in the afternoon, and then in the food ticket booth in the evening. until the fair closes at night.  “Do with this recipe what you will and maybe I’ll see you at the fair,” says Wendy.