that "massive amount of boilover" is no joke. I make sure my apples come to a full boil, at which point the batch will do a serious foam up in the pot. Once that happens, I know they got hot enough to release all the air in the fruit. If you don't do that before you pack them, it will happen while processing. When you open the canner and find your jars floating because the release of air pushed all the liquid out of the jar . . . I've even had it happen with apple sauce if I did not make sure to get a good boil going ot release the air from the fruit. Apples are really prone to this. Though I don't do a wide variety of fruit, apples are the only one I know of that have a serious air retention issue. It is also why when you bake a double crust apple pie, as it cools and settles, you end up with a big hollow under the upper crust because the apples lost all thier air. That is one advantage of using canned apples for filling. Since they are already cooked, you can pile them high and when the pie is done, you still have a full pie as the apples did not have all that air to release. BTW - you don't need to cook the pie near as long with already cooked apples as you would with fresh.

I've never used honey in this kind of recipe but I think only using 1/4 cup honey would make you pucker up.

I'm happy to provide it! Embarrasingly easy. GreatGram's Pie Crust 1 c. flour 1/2 tsp. baking powder 1/4 tsp salt. 1/3 c. shortening (generous) 1/4 c. milk Mix dry ingredients and cut in shortening. Add liquid. Makes enough pastry for 8" single-crust pie. When I made the pecan pies for the restaurant, my hands were hurting something awful! My husband (who doesn't cook at all) said--fine I'll do it! Sure, dude! I couldn't believe he thought he could make pie crust! Coffee, yes, pie crust?????? Well, I measured out the ingredients and then bent over the bowl as he mixed the dry ingredients with the shortening using the pastry thingie. When everything was as it should be--I yelped "Stop!" then took over. He is too funny! Didn't understand what was going on, but oh so happy to do it! Trudymon, enjoy it. It is very easy to use and its the only crust I ever make!

We love this one! Courtesy of Lakeside Dave from the Cooking Forum. Heart Of Dixie Pecan Pie 1 Cup dark corn syrup 3/4 Cup sugar 6 Tbl butter 3 large eggs Pinch salt 2 Tbl Bourbon (you could omit, I use it)) 2 Cups pecan halves or pieces or a combination Prepare and chill the dough. For the filling, combine corn syrup and sugar in saucepan and stir to mix. Place over low heat and bring to a boil, without stirring. Remove from heat, add butter and allow butter to melt. In a mixing bowl, whisk eggs to break up and whisk in salt and Bourbon. Whisk in syrup and butter mixture, being careful not to over mix. Allow to cool while preparing bottom crust. Preheat oven to 350 degrees and set a rack in the lowest level. For the bottom crust, lightly flour the work surface and the dough and roll it to a 12-inch disk. Fold the dough in half and place it in the pan; unfold the dough and press it firmly into the pan. Trim away all but 1/2 inch excess dough at edge of pan. Fold dough under and flute edge. Arrange pecans in crust. Skim foam from top of filling (or the top will have an unattractively mottled surface) and pour over pecans. With the back of a fork, press the pecans down into the filling so that they are immersed. Bake the pie for about 45 minutes, until the crust is baked through and the filling is set and well puffed in the center. Cool the pie on a rack and serve warm or at room temperature. David's notes: I add another 1/2 cup of pecans to this recipe, all the recipes I've tried call for 1 1/2 to 2 cups of pecans, I like a little more than that in mine. This guy is a great baker, I love his recipes. David~