Honey Double-Crust Pie

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

2. 2

   Make the crust by combining the almond flour, salt, and unsalted butter in a bowl.

   Tip: Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

3. 3

   Gradually add the confectioner's sugar and stir until the mixture comes together in a ball.

4. 4

   Roll out the dough to a thickness of about 3mm (1/8 inch).

5. 5

   Transfer the dough to a 23cm (9-inch) pie dish and trim the edges to fit.

   Tip: Use a little water if the dough sticks to the dish.

6. 6

   Make the honey filling by whisking together the honey, large eggs, unsalted milk, vanilla extract, and salt in a bowl.

   Tip: Use a whisk or spatula to mix until the honey is fully dissolved.

7. 7

   Pour the honey filling into the pie crust.

8. 8

   Roll out the remaining dough to a thickness of about 3mm (1/8 inch).

9. 9

   Use a pastry cutter or knife to cut the dough into strips for a lattice-top crust.

   Tip: Or, simply roll out the dough to fit the top of the pie.

10. 10

    Place the lattice strips on top of the pie, weaving them into a lattice pattern.

11. 11

    Brush the lattice strips with a little water and sprinkle with confectioner's sugar.

    Tip: This will help the lattice strips brown evenly during baking.

12. 12

    Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.

    Tip: Let the pie cool for at least 30 minutes before serving.

13. 13

    Glaze the pie with a little honey by whisking it with some water until smooth.