Honey Crunch Pecan Pie

Ingredients 2 cups all-purpose flour 1 teaspoon salt ¾ cup shortening 6 tablespoons cold water

1 teaspoon distilled white vinegar 4 eggs, lightly beaten ¼ cup packed brown sugar ¼ cup white sugar ½ teaspoon salt

1 cup light corn syrup 2 tablespoons butter, melted 1 teaspoon vanilla extract 1 cup chopped pecans 1 tablespoon bourbon (Optional)

⅓ cup packed brown sugar 3 tablespoons butter 3 tablespoons honey 1 ½ cups pecan halves

Directions Preheat oven to 350 degrees F (175 degrees C).

To make crust, mix flour and 1 teaspoon salt in a medium basin. Make crumbly mixture with shortening. Slowly add vinegar and water. Cut until mixture holds together.

Form dough into a ball and lightly flour both sides. Wrap in plastic and chill 20 minutes. Roll 1/8-inch circle between wax paper and press into 9-inch pie pan.

To Make Filling: Mix eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla essence, and chopped pecans in a large basin. Optional bourbon. Mix well.

Bake 15 minutes in preheated oven. Cover pastry edges with aluminum foil. Put back in oven for 20 minutes.

Make Topping: In a medium saucepan, mix 1/3 cup brown sugar, butter or margarine, and honey. Stir regularly over low heat until sugar melts, about 2 minutes. Add pecans. Mix till coated. Spread topping on pie.

Return pie to oven for 10–20 minutes until topping is bubbling and golden brown, covering pastry edges with foil. Cool to room temperature before serving.