Honey Pecan Crunch Pie

Preheat the oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.

To Create the Crust: In a moderately sized bowl, blend together flour and 1 teaspoon of salt. Utilize a pastry blender or your fingertips to break down the shortening until it resembles coarse crumbs. Gradually add water and white vinegar, mixing until the dough comes together in a cohesive mass. Form the dough into a spherical shape and lightly dust each side with flour. Wrap the dough in plastic wrap and refrigerate for 20 minutes to allow it to firm up. Roll out the dough between two sheets of wax paper into a circular shape, approximately 1/8 inch thick. Gently press the dough into a 9-inch pie dish.

To Prepare the Filling: In a large, spacious bowl, combine eggs, 1/4 cup of brown sugar, granulated sugar, 1/2 teaspoon of salt, corn syrup, melted butter, vanilla extract, and chopped pecans. If desired, add a splash of bourbon to the mixture. Mix the ingredients thoroughly until they are well combined. Spoon the filling mixture into the unbaked pie crust.

Bake the pie in the preheated oven for 15 minutes. Remove it from the oven and cover the edges of the pastry with aluminum foil to prevent over-browning. Return the pie to the oven for an additional 20 minutes.

To Create the Topping: In a medium-sized saucepan, combine 1/3 cup of brown sugar, butter or margarine, and honey. Cook over low heat, stirring occasionally, until the sugar dissolves - approximately 2 minutes. Add chopped pecans and stir just until they are evenly coated. Spoon the topping evenly over the pie.

Keep the foil on the edges of the pastry and return the pie to the oven for an additional 10 to 20 minutes, or until the topping is bubbly and golden brown. Allow the pie to cool to room temperature before serving.