Low Sugar Pecan Pie

Crust:
1 1/4 cups flour
1/4 tsp salt
1/3 cup shortening (I use palm shortening b/c no trans fats)
1/4 cup chopped pecans (finely chopped)

Mix flour, salt and pecans.  Cut in shortening.  Add 3-4 Tbs cold water until it holds together, but not sticky.  Roll out and line pie tin.

Filling:
1 stick butter
1 cup dark corn syrup
2 eggs
1 Tbs vinegar
1 1/2 cups pecan halves

Melt butter.  Let cool down to lukewarm.  Mix syrup and butter (mix well).  Mix in eggs (mix well).  Stir in vinegar.  Stir in pecan halves.

Pour in shell.  Bake 350 degrees for 30-40 minutes.  Cool for 30 minutes before serving.