Crisco Crust:
1 1/3 c All-purpose flour
1/2 c Butter flavor shortening
1/2 ts Salt
4 tb Cold water
Pie Filling:
4 Eggs; slightly beaten
1/4 c Brown sugar; packed
1/4 c Granulated sugar
1 c White corn syrup
1/2 ts Salt
1 ts Vanilla extract
1 tb Bourbon
2 tb Butter; melted
1 c Pecans; chopped
Crunchy Topping:
1/3 c Brown sugar; packed
3 tb Butter
3 tb Honey
1 1/2 c Pecan halves
Preheat oven to 350°F.
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 tb 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.
Filling:
Combine all ingredients except pecans. Mix well. Fold in chopped
pecans; spoon filling into unbaked pastry shell. Bake @ 350°F for
50 to 55 minutes. During last 30 minutes of baking, cover edge of
pastry shell with aluminum foil to prevent over browning.
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.
