Shody’s Pecan Pie

1 T butter

1 cup pecans, chopped in small pieces

1 cup brown sugar

1 cup corn syrup

1 teaspoon vanilla

¼ teaspoon sale

Cream butter and eggs.  Add corn syrup, well beaten eggs, salt and vanilla. When well mixed, add chopped pecans and pout into pie plate lined with pastry. Bake in moderate oven (350 degrees).

I am attending a family reunion this weekend in Gallatin as family members are trying to recreate a reunion that happened 110 years ago.  In honor of the reunion, I decided to find a recipe from my grandmother, Alice Maria O’Toole Foley (Mrs. E.W Foley). I found one that was in a cookbook printed in 1952 from the Harvest Moon Farm Club in Lock Springs. My grandmother, that we called Shody, was an amazing pie baker and I believe she made a pie every day when she lived on the family farm. This is how the recipe was originally published, so it may be lacking in some details.