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Honey Crunch Pecan Pie
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This pie was the winner in the year 2000 American Pie Council's championship contest
2 cups flour
1 tsp. salt
3/4 cup shortening
6 tbl. cold water
1 tsp. distilled white vinegar
4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 tsp. salt
1 cup light corn syrup
2 tbl. butter, melted
1 tsp. vanilla extract
1 cup chopped pecans
1 tbl. bourbon (optional)
1/3 cup packed brown sugar
3 tbl. butter
3 tbl. honey
1 1/2 cups pecan halves
Preheat oven to 350 degrees.
CRUST:
In a medium bowl, mix together flour and 1 tsp. salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
FILLING:
In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 tsp. salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
TOPPING:
Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.
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