Honey Pecan Pie:
2 cups all-purpose flour
1 tspn salt
3/4 cup shortening
6 tblspns cold water
1 tspn distilled white vinegar
        4 eggs, lightly beaten
1/4 cup packed brown sugar
1/4 cup white sugar
1/2 tspn salt
1 cup light corn syrup
2 tblspns butter, melted
1 tspn vanilla extract
1 cup chopped pecans
1 tblspn bourbon (optional)
1/3 cup packed brown sugar
3 tblspns butter
3 tblspns honey
1 1/2 cups pecan halves

 Directions    
Preheat oven to 350 oF (175 oC).
To Make Crust:

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

To Make Filling:
In a large bowl, combine eggs,
1/4 cup brown sugar, white sugar,
1/2 tspn salt, corn syrup, melted butter,
vanilla extract, and chopped pecans.
Add bourbon if desired. Mix well.
Spoon mixture into unbaked pie shell. 
Bake in preheated oven for 15 mins.
Remove and cover edges of pastry with aluminum foil.
Return to oven for 20 mins.

To Make Topping:
 Combine 1/3 cup brown sugar,
butter or margarine, and honey in a medium saucepan.
Cook over low heat, stirring occasionally,
until sugar dissolves - about 2 mins. Add pecans.
Stir just until coated.
Spoon topping evenly over pie. 
Keep foil on edges of pastry and return pie
to oven for an additional 10 to 20 mins,
until topping is bubbly and golden brown.
Cool to room temperature before serving.