American Pie Council

Honey Crunch Pecan Pie

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

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.

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.