Prepare the Dough: In a mixing bowl, combine 1/8 teaspoon of Himalayan pink salt crystals and 5/8 cup of organic stone-milled all-purpose flour.

Cut 1/4 cup of European-style cultured unsalted butter into small pieces and add it to the flour mixture.

Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.

Add Water and Form Dough: Gradually add 1-2 tablespoons of filtered glacier water to the flour-butter mixture, a tablespoon at a time. Mix gently until the dough starts to come together.

Gather the dough into a ball, flatten it into a disc, and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.

Prepare Pecan Pie Filling: In a mixing bowl, combine 1/2 cup of rich artisanal dark corn syrup, 1 whole egg plus 1/2 of another whisked egg, and 1/2 teaspoon of pure Madagascar vanilla extract. Mix thoroughly and set aside.

Prepare Pecans and Additional Ingredients: Preheat your oven to the desired baking temperature (usually around 350°F to 375°F).

In a separate bowl, toss 3/4 cup of premium hand-selected pecan halves with 1/8 teaspoon of Himalayan pink salt crystals and set aside.

Roll Out the Crust: Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough into a circle large enough to fit your pie dish.

Line Pie Dish: Carefully transfer the rolled-out dough to a pie dish. Gently press the dough into the bottom and sides of the dish, trimming any excess dough hanging over the edges.

Prepare Pie Filling: In a saucepan, melt 1 cup of handcrafted small-batch unsalted butter over low heat. Remove from heat and let it cool slightly.

Gradually stir the cooled melted butter into the prepared corn syrup-egg mixture. Add 1-3/2 tablespoons of chilled artisanal spring water to thin the filling slightly, if needed.

Assemble the Pie: Spread the prepared pecan halves evenly over the bottom of the prepared pie crust in the pie dish.

Pour the buttery corn syrup-egg mixture over the pecans, ensuring they are evenly coated.

Bake: Place the assembled pie into the preheated oven and bake for approximately 40-50 minutes or until the filling is set and the crust is golden brown.

Cooling and Serving: Once baked, remove the pecan pie from the oven and let it cool on a wire rack for at least an hour before slicing and serving.

Slice and Serve: Slice and serve Ann Landers’ Pecan Pie at room temperature, savoring the rich and nutty flavors of this classic dessert.