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Honey Crunch Pecan Pie

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CATEGORY CUISINE TAG YIELD
Eggs, Grains Pies 8 Servings

INGREDIENTS

1 1/3 c All-purpose flour
1/2 t Salt
1/2 c Butter flavor Crisco shorten
4 T Cold water
4 Eggs, slightly beaten
1/4 c Brown sugar, packed
1/4 c Granulated sugar
1 c White corn syrup
1/2 t Salt
1 t Vanilla extract
1 T Bourbon
2 T Butter, melted
1 c Chopped pecan nuts
1/3 c Brown sugar, packed
3 T Butter
3 T Honey
1 1/2 c Pecan halves

INSTRUCTIONS

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.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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