Pastry for a 9-inch pie

Filling:
4 eggs, slightly beaten
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1 cup white corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon bourbon
2 tablespoons butter, melted
1 cup chopped pecans

Topping:
1/3 cup brown sugar, packed
3 tablespoons butter
3 tablespoons honey
1 1/2 cups pecan halves

Preheat oven to 350 degrees. For crust, combine 1 1/3 and one-third cups flour with 1/2 teaspoon salt. Cut in 1/2 cup butter-flavor Crisco shortening with pastry blender or two knifes until mixture is uniform. Sprinkle in 3 to 4 tablespoons water, a tablespoon at a time, until dough begins to form ball.

On lightly floured surface, roll into circle 1/8 -inch thick and 1 1/2 inches larger than pie plate. Ease into pie plate. Fold under edge and flute.

For filling, mix eggs, sugars, syrup, salt, vanilla, bourbon and butter. Add pecans. Spoon into unbaked pie shell. Bake for 50 to 55 minutes. During last 30 minutes, cover edge with foil to prevent over browning.

For topping, combine sugar, honey and butter in medium saucepan. Cook over medium heat until sugar dissolves, 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 and spread crunch topping over top. Return pie to oven and bake remaining 10 to 12 minutes or until bubbly and golden brown.

- From Rosalie Seebeck