| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 1/3 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Butter flavor Crisco shorten |
| 4 |
tb |
Cold water |
| 4 |
|
Eggs,slightly beaten |
| 1/4 |
c |
Brown sugar,packed |
| 1/4 |
c |
Granulated sugar |
| 1 |
c |
White corn syrup |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 1 |
tb |
Bourbon |
| 2 |
tb |
Butter,melted |
| 1 |
c |
Chopped pecan nuts |
| 1/3 |
c |
Brown sugar,packed |
| 3 |
tb |
Butter |
| 3 |
tb |
Honey |
| 1 1/2 |
c |
Pecan halves |
INSTRUCTIONS
CRISCO CRUST
PECAN FILLING
CRUNCH TOPPING
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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