Honey Crunch Pecan Pie
Crust: 2 cups flour 1 tsp. salt 3/4 cup hydrogenated shortening 6 Tbsp. cold water 1 tsp. vinegar Combine flour, salt and shortening. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into ball and flour each side lightly. Chill for 20 minutes. Roll out between wax paper into circle 1/8 inch thick and press into 9-inch pie pan. Filling: 4 eggs, lightly beaten 1 cup light corn syrup 1/4 cup firmly packed brown sugar 1/2 tsp. salt 1/4 cup granulated sugar 2 Tbsp. butter, melted 1 tsp. vanilla 1 Tbsp. bourbon (optional) 1 cup chopped pecans Combine all filling ingredients. Mix well. Spoon into unbaked pie shell. Bake at 350- degree oven for 15 minutes. Cover edge of pastry with foil. Bake 20 minutes. Remove from oven. Topping: 1/3 cup firmly packed brown sugar 3 Tbsp. honey 3 Tbsp. butter or margarine 1 1/2 cups pecan halves Combine sugar, butter and honey in medium saucepan. Cook about 2 minutes or until sugar dissolves. Add nuts. Stir just until coated. Spoon evenly over pie. Cover edge of pastry with foil. Return to oven and bake 10-20 minutes or until topping is bubbly and golden brown. Cool to room temperature before serving.
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