Honey-crunch pecan pie

Yield: 10 servings

Measure Ingredient
1⅓ cup FLOUR CRUST
½ teaspoon SALT CRUST
½ cup BUTTER FLAVOR CRISCO CRUST
3 tablespoons WATER CRUST
3 eaches EGGS FILL
¾ cup LIGHT CORN SYRUP FILL
3 tablespoons BROWN SUGAR FILL
3 tablespoons SUGAR FILL
1½ tablespoon BUTTER, MELTED FILL
1 teaspoon VANILLA FILL
¼ teaspoon SALT FILL
1 cup PECANS FILL
⅓ cup BROWN SUGAR TOPPING
3 tablespoons HONEY TOPPING
3 tablespoons BUTTER TOPPING
1½ cup PECANS TOPPING

PREHEAT OVEN TO 3500F.

FOR THE CRUST: IN A MEDIUM BOWL, MIX FLOUR AND ½ t. SALT. WITH A PASTRY BLENDER, CUT IN SHORTENING, UNTIL MIXTURE LOOKS LIKE COARSE CRUMBS.

STIR IN WATER, (YOU MAY NEED TO ADD UP TO 1 EXTRA TABLESPOON WATER) 1 T.

AT A TIME UNTIL MIXTURE FORMS A BALL. ON A LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A ROUND, 1½" LARGER THAN PIE PLATE. GENTLY EASE DOUGH INTO PLATE. TRIM PASTRY, LEAVING ½" EDGE. FOLD EDGE UNDER TO FORM A DOUBLE LIP AROUND THE SHELL. FLUTE AS DESIRED.

FOR THE FILLING: IN A MEDIUM BOWL, MIX CORN SYRUP, BROWN SUGAR, SUGAR, BUTTER, VANILLA AND SALT. STIR IN CHOPPED PECANS. SPOON MIX INTO PIE SHELL.

BAKE FOR 40 MINUTES.

WHEN PIE IS BAKING, PREPARE TOPPING. IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT COMBINE ⅓ C BROWN SUGAR, HONEY AND 2 TBS. BUTTER. COOK UNTIL SUGAR DISSOLVES, STIRRING CONSTANTLY. STIR IN PECAN HALVES. WHEN PIE IS DONE, REMOVE FROM OVEN AND SPREAD TOPPING OVER THE TOP. RETURN PIE TO THE OVEN AND BAKE FOR 10 TO 15 MINUTES. TOPPING WILL BE BUBBLING AND GOLDEN BROWN.

COOL PIE COMPLETLY BEFORE SERVING.

NOTE: FILLING INGREDIENTS CUT BY ¼ TO ACCOMMODATE A SHALLOWER PIE PLATE.

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