Begin by preheating your oven to 350 degrees Farenheit.
First, make your crust. Using a medium mixing bowl, combine the flour and 1 teaspoon of salt. Cut in the shortening until the mixture is crumbly. Slowly add your water and vinegar. Continue to cut together the ingredients until the mixture will hold together. Then, press the dough into a ball and flour each side lightly. Wrap the dough in plastic and chill for 20 minutes. Once chilled, roll the dough out and press into a 9-inch pie pan.
Next, prepare the filling. Using a large mixing bowl, mix together your eggs, ¼ cup of brown sugar, white sugar, ½ teaspoon of salt, corn syrup, melted butter, vanilla, and pecans. If you are adding bourbon, include it here. Combine the ingredients well and spoon mixture into unbaked pie crust.
Bake the crust and filling for 15 minutes. Remove nad cover the edges of the dough in aluminum foil. Continue baking for 20 more minutes.
While the pie finishes baking, prepare the topping. Combine ⅓ cup of brown sugar, butter (or margarine), and honey into a saucepan. Place the pan over low heat and stir occasionally. Once the sugar has dissolved (after about 2 minutes), add the pecans. Stir the mixture until pecans are coated. Once the pie has finished baking, spoon this topping evenly over the pie.
Making sure the foil remains on the edges of the pastry, return the pie (now with the topping) to the oven for 10-20 more minutes, or until the topping is golden brown and bubbling.
