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Author Notes: This recipe is one my mom altered from her grandmother's recipe for pecan pie. We have been making it for every holiday since I can remember and baking them up as gifts for almost everyone we know. It is a recipe that everyone finds a place in their hearts to love, even those who "do not have sweet tooths" or "don't like pecan pie." Its all in the ingredients: local honey and a delicious flaky crust. —Sarah King
Makes 2 9 inch pies
- 1/3 cup heaping vegetable shortening
- 2 cups flour
- 1 teaspoon salt
- 1/4 cup cold water
- Cut the shortening and flour and salt together in a bowl with a fork or pastry cutter until the shortening is in pea sized chunks.
- Add water and mix, adding more water my the tablespoon if needed, until the dough barely comes together. Wrap the dough in plastic and place in the fridge for a few hours.
- 4 tablespoons flour
- 1 teaspoon salt
- 3/4 cup sugar
- 1 cup heavy cream
- 1 cup corn syrup
- 1 cup honey
- 4 eggs
- 4 teaspoons vanilla extract
- 1 cup pecans
- Preheat your oven to 350 degrees fahrenheit.
- Mix the flour, salt, and sugar together in a small bowl. Set aside.
- With a whisk, thoroughly combine the cream, corn syrup and honey in a large bowl. Add eggs and vanilla, mix well.
- Next, add the flour-sugar mixture to the honey-egg mixture.
- Remove pie crust from the fridge and divide into two pieces. Roll our each piece into a circle and place into pie pans. Crimp the edges. Place crusts on cookie sheets to avoid sugar falling into your oven, just in case.
- Place half a cup of pecans into each pie crust then half the filling into each. Bake for 45 min or until the pies are set, not runny but still with a slight jiggle.