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HONEY CRUNCH PECAN PIE

Category:    Pies, Desserts
Yield:6 servings
 
----------------------------------CRISCO C----------------------------------
  1 1/3 c  All-purpose flour                 1/2 c  Butter flavor shortening
    1/2 ts Salt                                4 tb Cold water

-------------------------------------P-------------------------------------
      4 ea Eggs,slightly beaten                1 ts Vanilla extract
    1/4 c  Brown sugar,packed                  1 tb Bourbon
    1/4 c  Granulated sugar                    2 tb Butter,melted
      1 c  White corn syrup                    1 c  Chopped pecan nuts
    1/2 ts Salt                          

----------------------------------CRUNCH T----------------------------------
    1/3 c  Brown sugar,packed                  3 tb Honey
      3 tb Butter                          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.
 

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