Apple Pecan Pie

Crust:
2 C. flour
1 C. Crisco
1 tsp. salt
5 T. water

Mix together with fork. Roll out and put in a 9-inch pie pan.

Filling:
1 C. pecans, chopped
2 T. butter
1 tsp. vanilla
1 C. brown sugar
3 eggs, beaten
¾ C. dark syrup
½ C. thick applesauce
cinnamon to taste

Cream butter and sugar together. Add eggs. Add pecans, syrup, applesauce, vanilla and cinnamon. Pour mixture filling into crust.

Put crust on top of mixture and seal edges of bottom and top crust. Bake until crust is golden brown.