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Ingredients Jump to Instructions ↓

  1. --CRISCO CRUST-- 1 1/3 c All-purpose flour

  2. 1/2 c Butter flavor Crisco shorten

  3. 4 T Cold water

  4. --PECAN FILLING-- 4 Eggs,slightly beaten

  5. 1/4 c Brown sugar,packed

  6. 1/4 c Granulated sugar

  7. 1 c White corn syrup

  8. 1/2 t Salt

  9. 1 t Vanilla extract

  10. 1 T Bourbon

  11. 2 T Butter,melted

  12. 1 c Chopped pecan nuts

  13. --CRUNCH TOPPING-- 1/3 c Brown sugar,packed

  14. 3 T Butter

  15. 3 T Honey

  16. 1 1/2 c Pecan halves

  17. 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,

  18. 1 tbsp. at a time, until dough forms a ball. On lightly floured surface,roll crust into circle

  19. 1/8" thick and about 1 1/2" larger than inverted

  20. 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

  21. 350 degrees

  22. 50 to 55 minutes.During last

  23. 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

  24. 10 minutes of baking,remove pie from oven;spread crunch topping evenly over top.Return pie to oven;bake remaining

  25. 10 to 12 minutes or until topping is bubbly and golden brown.

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