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.