Honey Crunch Pecan Pie

HONEY CRUNCH PECAN PIE

8 Preparation Time :

Categories : Pies

Amount Measure Ingredient -- Preparation Method -- -- --

--CRISCO CRUST--

1 1/3 c All-purpose flour

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 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

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

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

10 to 12 minutes or until topping is bubbly and golden brown. - - - - - - - - - - - - - - - - - -