Peanut Butter Pie

Prepare pastry for Filled One-Crust Pie using a 9-inch pie pan. Heat oven to 350 degrees F. In small bowl, beat egg whites until stiff peaks form. In large bowl, beat egg yolks and brown sugar until mixture is light in color and thickened. Blend in peanut butter and corn syrup. Gradually beat in milk and vanilla. Fold egg whites into peanut butter mixture. Pour into pastry-lined pan. Bake at 350 degrees F for 30 to 35 minutes or until filling is set. Serve warm or at room temperature. Store in refrigerator. Makes 8 to 10 servings. PASTRY FOR A ONE-CRUST PIE 1 cup all purpose flour 1/2 teaspoon salt 1/3 cup shortening 2 to 4 tablespoons ice water In medium bowl, combine flour and salt. Using a pastry blender or fork, cut shortening into flour until mixture resembles coarse crumbs. Sprinkle flour mixture with water 1 tablespoon at a time, while tossing and mixing lightly with a fork. Add water until the dough is just moist enough to form a ball when lightly pressed together. (Too much water causes dough to become sticky and tough; too little water causes edges to crack and pastry to tear easily while rolling. Shape dough into ball. Flatten ball to 1/2-inch thick- ness, rounding and smoothing edges. On floured surface, roll lightly from center to edge into 11-inch circle. Fold pastry in half; place in 9 inch pie pan (or 9 to 10- inch tart pan). Unfold; gently press in bottom and up sides of pan. Do not stretch. If using pie pan, fold edge under to form a standing rim; flute edges. If using tart pan, trim pastry edges if necessary. Fill and bake as directed in recipe.