Categories: Pies, Desserts 
      Yield: 6 servings 
  
      1 x  ----------crisco c----------    1 1/3 c  All-purpose flour 
    1/2 ts Salt                              1/2 c  Butter flavor shortening 
      4 tb Cold water                          1 x  -------------p-------------- 
      4 ea Eggs,slightly beaten              1/4 c  Brown sugar,packed 
    1/4 c  Granulated sugar                    1 c  White corn syrup 
    1/2 ts Salt                                1 ts Vanilla extract 
      1 tb Bourbon                             2 tb Butter, melted 
      1 c  Chopped pecan nuts                  1 x  ----------crunch t---------- 
    1/3 c  Brown sugar,packed                  3 tb Butter 
      3 tb Honey                           1 1/2 c  Pecan halves 
  
  Preheat oven to 350 degrees.For crust:Combine flour and salt in mixing 
  bowl.Cut in shortening with pastry blender or 2 knives until mixture is 
  uniform.Sprinkle in water,1 tbsp. at a time, until dough forms a ball. On 
  lightly floured surface,roll crust into circle 1/8" thick and about 1 1/2" 
  larger than inverted 9" pie plate.Gently,ease dough into pie plate,being 
  careful not to stretch the dough.Fold pastry edge under to make double 
  thickness around rim.Flute as desired. For Filling:Combine all ingredients 
  except pecans.Mix well.Fold in chopped pecans;spoon filling into unbaked 
  pastry shell.Bake @ 350 degrees 50 to 55 minutes.During last 30 minutes of 
  baking,cover edge of pastry shell with aluminum foil to prevent over 
  browning. For Topping:Combine sugar,butter and honey in medium saucepan. 
  Cook over medium heat until sugar dissolves,about 2 to 3 minutes. Stir 
  constantly.Add pecan halves.Stir until pecans are well coated. During last 
  10 minutes of baking,remove pie from oven;spread crunch topping evenly over 
  top.Return pie to oven;bake remaining 10 to 12 minutes or until topping is 
  bubbly and golden brown.