-CRISCO CRUST-
1 1/3 c All-purpose flour
1/2 ts Salt
1/2 c Butter flavor Crisco shorten
4 tb 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 ts Salt
1 ts Vanilla extract
1 tb Bourbon
2 tb Butter,melted
1 c Chopped pecan nuts
CRUNCH TOPPING
1/3 c Brown sugar,packed
3 tb Butter
3 tb 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.
From
Yields
8 Servings
