Crust:

2/3 c. plus 2 tbsp. shortening
2 c. flour
1 tsp. salt
4 or 5 tbsp. cold water

Cut shortening into flour and salt until particles are size of peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened. Gather into ball; shape into flattened round on floured cloth covered board. Roll pastry 2-inches larger than inverted pie pan. Fold into fourths and put in pie pan, then unfold and flute edges. Decorate edges with excess dough.

Filling:

1/4 c. sugar
1 tsp. vanilla
2 tbsp. butter, melted
1 c. pecans, chopped

Mix all filling ingredients and pour into pie shell.

Bake for 50 to 55 minutes at 350°F. Cover edge of pie shell for last 30 minutes.

Crunch Topping:

3 tbsp. King golden syrup
1/3 c. brown sugar, packed
3 tbsp. butter
1 1/2 c. pecan halves

Combine all topping ingredients in medium saucepan. Cook 2 to 3 minutes on low. Spread over top of pie; arrange pecans for last 10 minutes of baking.