Ingredients
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2 1/2 cups light corn syrup
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2 1/2 cups granulated sugar
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1/3 cup butter, melted
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1 tablespoon vanilla extract
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5 eggs, slightly beaten
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3 cups pecans, coarsely chopped
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1 cup oat flour (1 cup regular oatmeal processed to a fine powder)
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1 cup unbleached flour (all-purpose flour will work)
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1/2 cup butter
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1/4 teaspoon salt
Instructions
- Pre-heat oven to 350º.
- Spray a 13 X 9 inch pan with cooking spray.
- In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
- Pour 1/3 of this filling mixture into the bottom of the prepared pan.
- Add pecans to the remaining filling mixture and set aside while preparing crust.
- In medium sized bowl combine the two flours and salt.
- Cut cold butter into small pieces and add to flours.
- Combine butter into the flour using a fork or pastry cutter.
- Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup).
- Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
- Roll out dough into a 13 X 9 inch rectangle.
- Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
- Pour the remaining filling mixture with the pecans onto the top of the dough.
- Bake for approximately 50 minutes or until the center begins to set.
- Remove from oven and let cool for about 20 minutes.
- Serve warm or at room temperature.