| 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
A Message from our Provider:
“Uninspired by Jesus? Bet you’ve never met him!”