Orange Pecan Pie

For Crust:

Mix together flour, orange peel and salt in a medium bowl. Cut in shortening to coarse crumb consistency. Add water 1 tbsp. at a time until dough is evenly moistened and just comes together. Gather into a ball, flatten into a disc and cover tightly with plastic wrap. Cover and refrigerate 1 hour. Roll out to a 12 inch circle. Fit dough into a 9 inch pie pan. Trim overhang and flute edges.

For Filling:

Preheat oven to 375 degrees. Beat together sugar, butter, corn syrup, liqueur, salt and eggs in a large bowl until well blended. Stir in pecans and pour into prepared pie shell. Place pie on a baking sheet and bake 40 to 50 minutes until set, covering edges of crust with foil if browning too much. . Cool on a rack. Serve warm or cold with sauce.

For Sauce:

Mix together sugar and cornstarch in a medium saucepan. Stir in orange juice and liqueur. Cook, stirring, until mixture thickens and boils. Boil, stirring, 1 minute. Stir in orange peel. Serve warm.