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Ingredients

For the crust:
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
1 1/2 tablespoons sugar
8 tablespoons (1/2 cup) unsalted butter, cold, cut into
1/2-inch cubes
3 to 4 tablespoons ice water

For the filling:
1/3 cup honey, preferably acacia
1/3 cup light corn syrup
1/3 cup sugar
1 teaspoon fine sea salt
1 teaspoon pure vanilla extract
8 tablespoons (1 ⁄2 cup) unsalted butter, cut into
1-inch cubes
1/2 cup heavy cream
2 large eggs, lightly beaten
 

2 cups pine nuts

Instructions

To make the crust: In a small bowl, whisk together flour,
salt and sugar. Chill butter and bowl with flour mixture in
the freezer for 15 minutes, then combine in a food processor
and pulse until mixture resembles coarse meal with some
larger pea-sized pieces. Add 3 tablespoons ice water and
pulse just until dough begins to bind when squeezed between
your fingers (if necessary, add more ice water one
tablespoon at a time). Shape dough into a flattened disc and
wrap in plastic; chill at least 1 hour or overnight.

Heat oven to 375° with rack in center. Roll out dough on a
lightly floured surface with a lightly floured rolling pin
into a 13-inch round, then fit into a 9-inch pie plate
(4-cup capacity). Trim edge, leaving a 1/2-inch overhang,
then crimp decoratively. Very lightly prick shell all over
with a fork, then freeze crust until firm, about 20 minutes.

To make the filling: Heat honey, corn syrup, sugar, salt and
vanilla in a medium saucepan over medium heat until very
warm, then whisk in butter. Bring mixture to a boil; boil
for 2 minutes, whisking occasionally. Remove saucepan from
heat; let cool for 5 minutes.

In a medium bowl, whisk together cream and eggs. Whisk about
3 tablespoons honey mixture into cream mixture, then whisk
in remaining honey mixture. Stir in pine nuts.

Put pie plate on a baking sheet, then pour filling into pie
shell. Bake until crust and nuts are lightly golden, about
20 minutes, then loosely cover pie with foil and continue to
bake until filling is puffed and crust is golden, 25 to 30
minutes more. Transfer to a wire rack to cool to warm or
room temperature.

Make ahead: The pie dough can be made a day or two ahead and
refrigerated. The pie may be baked 1 day ahead and chilled.
Leave it uncovered until cool, then cover it. Reheat cold
pie in a 350° oven until warm, about 10 minutes.

Lavender Whipped Cream

Ingredients

1 cup whipping cream
1 teaspoon dried lavender, crushed
2 tablespoons superfine granulated sugar

Directions

1. In a small saucepan combine whipping cream and dried
lavender. Bring to just a simmer. Remove from heat. Strain
mixture and discard lavender. Cover and chill whipped cream
mixture at least 2 hours or until completely chilled.

2. In a chilled metal mixing bowl beat whipping cream and
sugar with an electric mixer on medium speed, beating just
until soft peaks form. Use at once or cover and chill up to
2 hours. Makes 16 (2 tablespoon) servings.

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