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Honey Nut Crunch Pie

Makes: 10 servings
Prep 25 mins Bake 350° 50 mins
Honey Nut Crunch Pie
Ingredients
  • 4  eggs, lightly beaten
  • 1  cup  light-color corn syrup
  • 1/4  cup  granulated sugar
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  butter, melted
  • 1  tablespoon  bourbon
  • 1  teaspoon  vanilla
  • 1/2  teaspoon  salt
  • 1 12 1/2 ounce can  dry roasted mixed nuts
  • 1/2  cup  butterscotch-flavor baking pieces
  • 1  recipe  Pastry for a Deep-Dish Pie
  • 1  recipe  Honey-Nut Topping
Directions

1. Preheat oven to 350 degrees F. For filling, in a large bowl combine eggs, corn syrup, granulated sugar, brown sugar, melted butter, bourbon, vanilla, and salt; mix well. Stir in mixed nuts and butterscotch pieces.

2. Prepare dough for Pastry for a Deep-Dish Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 14-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp the edge high as desired.

3. Pour the filling into the pastry shell. Bake in the preheated oven for 40 minutes. Remove from oven. Carefully spoon Honey-Nut Topping evenly over pie. Bake about 10 minutes more or until topping is bubbly.

4. Cool on a wire rack. Cover and chill in the refrigerator within 2 hours.

Pastry for a Single-Crust Pie
Makes: 8 servings
Yield: 1 piecrust
Start to Finish 15 mins
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 1/4  cup  shortening
  • 1/4  cup  butter, cut up, or shortening
  • 1/4 - 1/3  cup  cold water
Directions

1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts (Honey Nut Crunch Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 749,
  • Fat, total (g) 46,
  • chol. (mg) 100,
  • sat. fat (g) 13,
  • carb. (g) 74,
  • Monosaturated fat (g) 21,
  • Polyunsaturated fat (g) 8,
  • Trans fatty acid (g) 1,
  • fiber (g) 5,
  • sugar (g) 37,
  • pro. (g) 14,
  • vit. A (IU) 292,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 421,
  • Potassium (mg) 378,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Pastry for a Single-Crust Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 191,
  • Fat, total (g) 12,
  • chol. (mg) 15,
  • sat. fat (g) 5,
  • carb. (g) 18,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 0,
  • pro. (g) 2,
  • vit. A (IU) 194,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 187,
  • Potassium (mg) 27,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Starch () 1,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Honey-Nut Topping
Start to Finish 15 mins
Ingredients
  • 1/3  cup  packed brown sugar
  • 3  tablespoons  butter
  • 3  tablespoons  honey
  • 1  cup  dry roasted mixed nuts
Directions

1. In a small saucepan combine packed brown sugar, butter, and honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in dry roasted mixed nuts.

Nutrition Facts (Honey Nut Crunch Pie)
  • Servings Per Recipe 10,
  • cal. (kcal) 749,
  • Fat, total (g) 46,
  • chol. (mg) 100,
  • sat. fat (g) 13,
  • carb. (g) 74,
  • Monosaturated fat (g) 21,
  • Polyunsaturated fat (g) 8,
  • Trans fatty acid (g) 1,
  • fiber (g) 5,
  • sugar (g) 37,
  • pro. (g) 14,
  • vit. A (IU) 292,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 421,
  • Potassium (mg) 378,
  • calcium (mg) 81,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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