Honey-Walnut Pie

• 3 tablespoons all-purpose flour, plus more for work surface
• Pate Sucree Walnut Variation (page 651)
• 4 large eggs, lightly beaten, plus 1 lightly beaten egg for brushing
• 3/4 cup acacia or other mild honey
• 3/4 cup granulated sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/2 teaspoon finely grated orange zest, plus 1/4 cup fresh orange juice
• 1/2 teaspoon salt
• 2 cups coarsely chopped walnuts
• Fine sanding sugar, for sprinkling

1. Preheat the oven to 350F.
2. Place a 9 1/8 x 1 3/8-inch tart ring on a baking sheet lined with parchment; set aside.
3. On a lightly floured surface, roll out 1 disk of dough to 1/8 inch thick; cut into a 14-inch round.
4. Fit into tart ring; trim overhang to 1/2 inch.
5. Refrigerate while making filling.
6. Whisk together 4 eggs, the honey, granulated sugar, butter, orange zest and juice, salt, and flour in a large bowl.
7. Stir in walnuts.
8. Pour into tart shell.
9. On a lightly floured surface, roll out remaining disk of dough to 1/8 inch thick.
10. Cut into an 11-inch round.
11. Cut five slits for vents.
12. Drape over filling.
13. Trim overhang to 1 inch; fold over bottom crust.
14. Press edges to seal; tuck into ring.
15. Brush with remaining beaten egg, sprinkle with sanding sugar.
16. Bake until a knife inserted in one of the vents comes out clean, 45 to 50 minutes.
17. Transfer sheet to a wire rack; let cool completely.
18. Remove ring before serving.
19. The pie can be stored, covered, overnight.

allpurpose flour, variation, eggs, acacia, sugar, unsalted butter, orange zest, salt, walnuts, sanding sugar

Taken from www.epicurious.com/recipes/food/views/honey-walnut-pie-392994 (may not work)