Honey Pie

Make the almond crust: In a food processor, pulse together the all-purpose flour, almond flour, powdered sugar, and salt. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs. Add the almond extract and ice water, pulsing until the dough just comes together.

Chill the dough: Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. The almond flour makes this dough slightly more delicate, so chilling is essential.

Roll and fit: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie dish. Trim the edges and crimp decoratively. Prick the bottom with a fork and refrigerate for 30 minutes.

Blind bake: Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 10 more minutes until lightly golden. Let cool completely.

Prepare the filling: In a medium saucepan, warm the honey and cream over medium heat until just simmering. In a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth.

Temper and cook: Slowly pour about 1/2 cup of the hot honey mixture into the egg yolks while whisking constantly. Then pour the tempered egg mixture back into the saucepan. Cook over medium heat, stirring constantly, until thickened enough to coat the back of a spoon, about 5-7 minutes.

Finish the filling: Remove from heat and stir in the butter and vanilla extract until the butter is completely melted and incorporated. The filling should be smooth and glossy.

Fill the crust: Pour the warm honey filling into the cooled crust. Cover the surface with plastic wrap (touching the filling to prevent a skin) and refrigerate for at least 4 hours or overnight until completely set.

Serve: Before serving, whip the heavy cream to soft peaks and spread or pipe over the pie. Garnish with toasted sliced almonds and a drizzle of honey. Slice and serve chilled.