Title: Honey Crunch Pecan Pie
Categories: Pie Dessert
Yield: 6 Servings
| 1/2 | ts | Salt |
| 4 | tb | Cold water |
| 4 | | Eggs,slightly beaten |
| 1/4 | c | Granulated sugar |
| 1/2 | ts | Salt |
| 1 | tb | Bourbon |
| 1 | c | Chopped pecan nuts |
| 1/3 | c | Brown sugar,packed |
| 3 | tb | Honey |
| 1 1/3 | c | All-purpose flour |
| 1/2 | c | Butter flavor shortening ------------p-------------- |
| 1/4 | c | Brown sugar,packed |
| 1 | c | White corn syrup |
| 1 | ts | Vanilla extract |
| 2 | tb | Butter, melted ---------crunch t---------- |
| 3 | tb | Butter |
| 1 1/2 | c | Pecan halves |
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.