1⅓ cups all-purpose flour
½ teaspoon sea salt
½ cup butter flavor shortening
4 tablespoons cold water
4 each eggs, slightly beaten
¼ cup granulated sugar
½ teaspoon sea salt
1 tablespoon bourbon
¼ cup brown sugar, firmly packed
1 cup white corn syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
1 cup Pecan Valley Pecan Pieces
⅓ cup brown sugar, firmly packed
3 tablespoons honey
3 tablespoons unsalted butter
1½ cups Pecan Valley Pecan Halves
1. Preheat oven to 350ºF.
2. In a large mixing bowl combine flour and salt. Cut in shortening with pastry blender or 2 knives until mixture is uniform. Sprinkle in water, 1 tablespoon at a time, until dough forms a ball. On lightly floured surface, roll crust into circle ⅛-inch thick and about 1½-inch larger than inverted 9-inch 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. Set aside.
3. Combine beaten eggs, granulated sugar, salt, bourbon, brown sugar, corn syrup, vanilla extract and melted butter. Mix well. Fold in chopped pecans; spoon filling into unbaked pastry shell.
4. Bake in a preheated oven for 50 to 55 minutes. During last 30 minutes of baking, cover edge of pastry shell with aluminum foil to prevent over browning.
5. Meanwhile prepare 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.
6. 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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