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 12.5-ounce can dry roasted mixed nuts
1/2 cup butterscotch flavor baking pieces
1 recipe Pastry for Deep-Dish pie
1 recipe Honey-Nut topping

Preparation

*Preheat oven to 350 degree Fahrenheit. 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.
*Prepare dough for Pastry for a Deep-Dish pie. On a lightly flour 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 pasty. Crimp the edge high as desired.
*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.
*Cool on wire wrack. Cover and chill in the refrigerator within 2 hours.
***Honey-Nut Topping***
*In a small saucepan combine 1/3 cup packed brown sugar, 3 tablespoons butter, and 3 tablespoons honey. Bring to boiling, stirring constantly; reduce heat. Boil gently, uncovered, for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 cup dry roasted mixed nuts.