---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Honey Crunch Pecan Pie
  Categories: Pies, Desserts
       Yield: 6 servings
  
       1 x  ----------crisco c----------    1 1/3 c  All-purpose flour
     1/2 ts Salt                              1/2 c  Butter flavor shortening
 	    4 tb Cold water			     1 x 
      -------------p--------------
       4 ea Eggs,slightly beaten              1/4 c  Brown sugar,packed
     1/4 c  Granulated sugar                    1 c  White corn syrup
     1/2 ts Salt                                1 ts Vanilla extract
       1 tb Bourbon                             2 tb Butter, melted
 	    1 c  Chopped pecan nuts		     1 x  ----------crunch
      t----------
     1/3 c  Brown sugar,packed                  3 tb Butter
       3 tb 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.
  
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