Gabrielle's Honey Pie
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for yielding flaky baked goods. You can order it from your local butcher.
Make ahead: Dough can berefrigerated for up to 3 days orfrozen for up to 1 month. Thawbefore using.
The TV version used 1 cup honey for the filling and a pinch of nutmeg. The filling wasn't chilled before baking, the crust wasn't blind-baked before adding the filling, and the pie was baked for 1 hour.