 Kitchen Window's
Emile Henry Pie Bake-Off
Caroline Glawe's Honey Crunch Pecan Pie
Pie Dough Ingredients
1 1/8 cup All Purpose flour
8 ounces butter
Pinch of salt
Tad-O ice water
Filling Ingredients
4 eggs
¼ cup brown sugar
¼ cup sugar
½ teaspoon salt
1 cup corn syrup
2 tablespoons butter
1 tablespoon Bourbon
1 teaspoon vanilla
1 cup pecan halves
Topping Ingredients
1/3 cup brown sugar
3 tablespoon butter
3 tablespoons honey
1 ½ cup pecan halves
Method
1. Combine flour and salt in bowl. Cut in cold butter until cornmeal consistency. Add ice water to bring together. Roll out into 9 inch round. Place into pie plate. Chill 15 minutes.
2. Preheat oven to 350?F. In a work bowl lightly beat eggs. Add remaining filling ingredients and mix well. Pour into chilled unbaked pie shell. Bake on middle rack of oven 15 minutes. Cover crust edge and continue baking 20 minutes more.
3. Combine topping ingredients, except pecans, in saucepan over medium low until sugar dissolves. Stir in pecans. Remove pie from oven. Remove edge cover. Spoon topping evenly over pie. Return pie to oven with edges covered again. Bake another 10 – 20 minutes until pie is golden brown.
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