——————————–CRISCO CRUST——————————– 1 1/3 c All-purpose flour
1/2 t Salt
1/2 c Butter flavor Crisco shorten
4 T Cold water
——————————-PECAN FILLING——————————- 4 Eggs,slightly beaten
1/4 c Brown sugar,packed
1/4 c Granulated sugar
1 c White corn syrup
1/2 t Salt
1 t Vanilla extract
1 T Bourbon
2 T Butter,melted
1 c Chopped pecan nuts
——————————-CRUNCH TOPPING——————————- 1/3 c Brown sugar,packed
3 T Butter
3 T 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.