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1
Stir together pie crust mix and 1/4 cup sugar.
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2
Add 3 to 4 tablespoons water to form ball.
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3
Divide in half.
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4
On floured surface, roll each half into a 9-inch circle.
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5
Spray a cookie sheet, preferably one of those air-insulated ones, with PAM or other non-stick spray.
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6
Transfer 1 circle to cookie sheet.
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7
Preheat oven to 375F.
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8
For filling, combine 13 cup sugar, cinnamon, honey, lemon juice, and chopped nuts.
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9
Spread over pastry.
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10
(Be careful to leave about 3/4 inch to 1-inch edge with no topping.
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11
You will seal along this edge.
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12
I also try to press the nut filling down, so it isn't too crumbly.
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13
Something I do is to take beaten egg white and brush around the edge of the pastry round with the nut filling.
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14
This will serve as a ``glue''.)
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15
Top with other pastry round.
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16
Use tines of fork to seal edges (by pressing fork around the edge, making a fluted-like edging).
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17
Brush with milk.
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18
(The milk makes for a shiny top crust.)
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19
Bake in 375F.
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20
oven 15 to 20 minutes or until pastry starts to brown.
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21
Cool 10 minutes.
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22
while warm, cut into wedges.
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23
Cool.
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24
Combine the chocolate pieces and shortening.
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25
Cook and stir over low heat, just until melted.
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26
Drizzle over wedges.
