Fresh Desserts

Ingredients

• 1 1/2 cups flour
• Pinch of salt
• Scant 1/2 cup California Olive Ranch extra virgin olive oil
• 1 egg yolk beaten with 3 Tbs cold water

• Scant 1/4 cup California Olive Ranch extra virgin olive oil
• 2/3 cup brown sugar, packed
• 1/4 tsp salt
• 3/4 cup dark corn syrup
• 3 eggs
• 1 tsp vanilla
• 1 cup pecan halves

Directions

1. Mix dry ingredients in a metal mixing bowl and place in the freezer or refrigerator. Because the oil will melt quickly, it’s important to keep all the ingredients cold and to work quickly. When dry ingredients and bowl are chilled, and oil is a thick consistency, use a pastry cutter to cut the oil into the dry ingredients until the oil is the size of small peas. Be careful not to over-blend.
2. With a fork, gently stir just enough of the cold water/egg yolk mixture to get the bits of dough to begin to stick together, being careful not to over-blend. If dough is too dry, sprinkle more cold water just until it holds together. If too wet, sprinkle flour over dough and mix lightly and quickly.
3. Roll out dough or simply press directly into a tart tin or pie dish, pressing it down gently with your fingers, working quickly, to fully cover the bottom and sides of the dish. Crimp the edges and reserve in the refrigerator until needed.
4. For filling, blend together the oil and sugar; add the salt, corn syrup, eggs and vanilla, and mix well.
5. Place pecans on the prepared pie crust and gently pour the filling on top.
6. Bake 10 minutes at 450 F; reduce heat to 350 F, and bake for 35 minutes more, or until a knife comes out clean.