Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CRISCO CRUST-----
1 1/3 c All-purpose flour
1/2 t Salt
1/2 c Butter flavor Crisco shorten
4 T Cold water
-----PECAN FILLING-----
4 Eggs,slightly beaten
1/4 c Brown sugar,packed
1/4 c Granulated sugar
1 c White corn syrup
1/2 t Salt
1 t Vanilla extract
1 T Bourbon
2 T Butter,melted
1 c Chopped pecan nuts
-----CRUNCH TOPPING-----
1/3 c Brown sugar,packed
3 T Butter
3 T Honey
1 1/2 c Pecan halves
Preheat oven to 350 degrees.For crust:Combine flour and salt in
mixing bowl.Cut in shortening with pastry blender or 2 knives until
mixture is uniform.Sprinkle in water,1 tbsp. at a time, until dough
forms a ball.
On lightly floured surface,roll crust into circle 1/8" thick and
about 1 1/2" larger than inverted 9" pie plate.Gently,ease dough into
pie plate,being careful not to stretch the dough.Fold pastry edge
under to make double thickness around rim.Flute as desired.
For Filling:Combine all ingredients except pecans.Mix well.Fold in
chopped pecans;spoon filling into unbaked pastry shell.Bake @ 350
degrees 50 to 55 minutes.During last 30 minutes of baking,cover edge
of pastry shell with aluminum foil to prevent over browning.
For Topping:Combine sugar,butter and honey in medium saucepan. Cook
over medium heat until sugar dissolves,about 2 to 3 minutes. Stir
constantly.Add pecan halves.Stir until pecans are well coated. During
last 10 minutes of baking,remove pie from oven;spread crunch topping
evenly over top.Return pie to oven;bake remaining 10 to 12 minutes or
until topping is bubbly and golden brown.
