HONEY CRUNCH PECAN PIE

1 1/3 c. all-purpose flour
1/2 tsp. salt
1/2 c. butter flavored shortening
3-4 tbsp. cold water
4 eggs, slightly beaten
1/4 c. brown sugar, packed
1/4 c. sugar
1 c. white corn syrup
1/2 tsp. salt
1 tsp. vanilla extract
1 tbsp. bourbon
2 tbsp. butter, melted
1 c. chopped pecans
Crunch Topping, recipe follows

Preheat oven to 350 degrees. Combine
flour and salt in a mixing bowl. Cut
in shortening with a pastry blender
or 2 knives until mixture is uniform
Sprinkle in water, 1 tablespoon at
a time, until dough begins to form
a ball. Roll dough into a circle
about 1/8" thick and about 1 1/2
times larger than an inverted pie
plate. Gently ease dough into pan,
being careful not to stretch dough.
Fold pastry under to make a double
thickness around rim and flute.
Combine eggs, sugars, corn syrup,
salt, vanilla, bourbon and melted
butter. Mix well. Fold in chopped
pecans and spoon filling into
unbaked crust. Bake at 350 degrees
for 50 to 55 minutes, shielding rim
with aluminum foil to prevent over
browning during last 30 minutes of
baking. During the last 10 minutes
of baking, spread Crunch Topping
evenly over pie and return to oven.
Pie is done when topping is bubbly
and golden.

CRUNCH TOPPING:
1/3 c. packed brown sugar
3 tbsp. honey
3 tbsp. butter
1 1/2 c. pecan halves

Combine brown sugar, honey and
butter in medium saucepan. Cook over
medium heat, stirring constantly,
until sugar dissolves, about 2 or 3
minutes. Add pecan halves. Stir
until pecans are thoroughly coated.