Pecan Pie

I think I finally got the recipe right for a delicious pecan pie.

Crust Ingredients:

2 cups buckwheat flour

1 stick of butter cubed and chilled

1/4 cup of sunflower oil

6 tsp chilled water

1 tbsp honey

1 tsp salt

In a mixer add flour, salt and butter together and mix at a medium speed.  While mixing add the oil and honey.  1 teaspoon at a time add water.  When the dough comes all together that should be enough water.  Cover with plastic and refrigerate for 20 minutes.  On a (buckwheat) floured surface roll dough out to about 14 inches diameter then folding almost in half and place in pie dish.  Gently press into the edges of the dish.  Using your finger, thumb or a fork crimp the edges of the pie.  Set in refrigerator while you prepare the filling.

Filling Ingredients:

Approx. 20 dates

1/4 cup honey

1/4 tsp vanilla

1/2 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp ginger

Dash of salt

1 1/2 cup finely chopped pecans

Approx. 1/2 cup pecan halves

Preheat oven  to 350 degrees Fahrenheit  Boil the dates until they are soft and mushy, about 30 minutes.  I like to chill the dates before mixing anything else. Once chilled to room temperature add honey, vanilla, spices and salt.  Mix well.  Add chopped pecans and stir.  Pour filling into pie crust then top with pecan halves.  Bake for 80-90 minutes.  To prevent the edges from overcooking, halfway through backing cover the edges with tin foil.  Let cool and serve!