Honey Crunch Pecan Pie

We enjoyed this pie at Thanksgiving Dinner 2006 with the Hartung Family, whose tradition it is to eat pie first!

-Phil & Melissa Hartung/ Allrecipes.com, Sarah Spaugh

Crust:
2 cups flour
1 tsp. salt
3/4 cup shortening
6 T. cold water
1 tsp. distilled white vinegar

Preheat oven to 350. In a medium bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar and cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9-inch pie pan fluting edges.

Filling:
4 eggs, lightly beaten
1/4 cup brown sugar
1/4 cup sugar
1/2 tsp. salt
1 cup light corn syrup
2 T. butter, melted
1 tsp. vanilla
1 cup chopped pecans
1 T. bourbon (optional)

Combine all ingredients for the filling and mix well. Spoon mixture into unbaked pie shell. in the preheated oven, bake for 15 minutes. Remove and cover edges of pastry with aluminum foil and return to oven and bake 20-35 min. more.

Topping:
1/3 cup packed brown sugar
3 T. butter
3 T. honey
1 1/2 cups pecan halves

Combine brown sugar, butter and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie. Return pie to oven and bake for an other 10 min. or until topping is bubbly and golden brown. Cool to room temperature before serving.