Honey-Walnut Pie

Directions

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