1 3/4 cups flour 2 envelopes rapid rise yeast
1 tbsp sugar 1/2 tsp salt
3/4 cup hot water (120-130 degrees so 2 tbsp butter, melted
the yeast can do its thing while
baking...use a instaread or other
thermometer to be sure)
CINNAMON SUGAR TOPPING
1/3 cup sugar 1 1/2 tsp cinnamon
CARAMEL PECAN TOPPING
1/2 cup light corn syrup 1/2 cup brown sugar
3 tbsp butter, melted 1 cup chopped pecans
1/4 tsp salt
Spray a 9 1/2" deep dish pie pan with cooking spray. I usually use glass. In a small bowl, stir together the corn syrup, brown sugar, butter and salt. Add pecans and mix well. Stir together the sugar and cinnamon in another small bowl. Mix batter ingredients in a medium bowl and with greased fingers, spread evenly over the bottom of the pie plate. Top batter evenly with the cinnamon sugar. Spoon the caramel pecan topping evenly over the sugar...mixture will be thick but dollop on with spoon and fingers. Bake in a COLD oven set to 350 for about 25 minutes, or until brown on top and knife through center doesn't have much give. You can't really tell the other because you have the pecan syrup to go through. Bon appetit!
put the dough in the pie plate, and with greased fingers, push evenly over whole bottom...
should look like this...
add the sugar mixture...
spoon the pecan mixture over the whole thing...
there you have it...delicious!