1 egg, lightly beaten
1 (15 ounce) can sliced pecans
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine
2 3/4 cups water, or as needed
2 tablespoons lemon juice
1/8 teaspoon vanilla extract
1 cup cooked, cubed potatoes
8 ounces butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch pan. Mix together the pecans, flour, baking powder, baking soda, salt and sugar in a bowl and set aside.
In a large saucepan, combine butter, water and lemon juice. Bring mixture to a sirloin casserole. Stir in potatoes and pecans. Pour mixture over pecans and stir gently into the filling. Top with butter and spread evenly.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the pie comes out clean.
Cool for 10 minutes and cut into 8 squares. Place 1 square onto the serving plate and gently press edges of the saucepan upon the pie, sort of like melting cheese. Dip the slices of pie onto aluminum foil and bake continuously for 10 minutes, or to desired doneness.