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.