Title: Honey-crunch pecan pie
 Categories: Pies, Desserts
      Yield: 10 Servings
 
  1 1/3 c  FLOUR                  CRUST
    1/2 ts SALT                   CRUST
    1/2 c  BUTTER FLAVOR CRISCO   CRUST
      3 tb WATER                  CRUST
      3 ea EGGS                    FILL
    3/4 c  LIGHT CORN SYRUP        FILL
      3 tb BROWN SUGAR             FILL
      3 tb SUGAR                   FILL
  1 1/2 tb BUTTER, MELTED          FILL
      1 ts VANILLA                 FILL
    1/4 ts SALT                    FILL
      1 c  PECANS                  FILL
    1/3 c  BROWN SUGAR          TOPPING
      3 tb HONEY                TOPPING
      3 tb BUTTER               TOPPING
  1 1/2 c  PECANS               TOPPING
 
  PREHEAT OVEN TO 3500F. FOR THE CRUST: IN A MEDIUM BOWL, MIX FLOUR AND
  1/2 t. SALT. WITH A PASTRY BLENDER, CUT IN SHORTENING, UNTIL MIXTURE
  LOOKS LIKE COARSE CRUMBS. STIR IN WATER, (YOU MAY NEED TO ADD UP TO 1
  EXTRA TABLESPOON WATER) 1 T. AT A TIME UNTIL MIXTURE FORMS A BALL. ON
  A LIGHTLY FLOURED BOARD, ROLL DOUGH INTO A ROUND, 1 1/2" LARGER THAN
  PIE PLATE. GENTLY EASE DOUGH INTO PLATE. TRIM PASTRY, LEAVING 1/2"
  EDGE. FOLD EDGE UNDER TO FORM A DOUBLE LIP AROUND THE SHELL. FLUTE AS
  DESIRED. FOR THE FILLING: IN A MEDIUM BOWL, MIX CORN SYRUP, BROWN
  SUGAR, SUGAR, BUTTER, VANILLA AND SALT. STIR IN CHOPPED PECANS. SPOON
  MIX INTO PIE SHELL. BAKE FOR 40 MINUTES. WHEN PIE IS BAKING, PREPARE
  TOPPING. IN A MEDIUM SAUCEPAN OVER MEDIUM HEAT COMBINE 1/3 C BROWN
  SUGAR, HONEY AND 2 TBS. BUTTER. COOK UNTIL SUGAR DISSOLVES, STIRRING
  CONSTANTLY. STIR IN PECAN HALVES. WHEN PIE IS DONE, REMOVE FROM OVEN
  AND SPREAD TOPPING OVER THE TOP. RETURN PIE TO THE OVEN AND BAKE FOR
  10 TO 15 MINUTES. TOPPING WILL BE BUBBLING AND GOLDEN BROWN. COOL PIE
  COMPLETLY BEFORE SERVING. NOTE: FILLING INGREDIENTS CUT BY 1/4 TO
  ACCOMMODATE A SHALLOWER PIE PLATE.