CRISCO C
1 1/3 c All-purpose flour 1/2 c Butter flavor shortening
1/2 ts Salt 4 tb Cold water
P
4 ea Eggs,slightly beaten 1 ts Vanilla extract
1/4 c Brown sugar,packed 1 tb Bourbon
1/4 c Granulated sugar 2 tb Butter,melted
1 c White corn syrup 1 c Chopped pecan nuts
1/2 ts Salt
CRUNCH T
1/3 c Brown sugar,packed 3 tb Honey
3 tb Butter 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.
Yields
6 servings
