Mix the salt into the flour and drizzle the honey on top of it

Drop the cubes of butter into the mixture and cut it into the flour using a pastry blender or pair of forks.

Once you achieve a coarse meal consistency (it's okay, in fact good if there are large pieces of butter still visible).

Drizzle the ice cold water into the mix and press it together (not knead) to make a dough.

Divide this into two, roll into balls, flatted into discs, wrap up in clingwrap and chill overnight.

The next day, roll one of the two dough ball (or disc) into a disc and line an 8" pie tin with it. Fork the dough to make holes in it all over (not too many that the filling might leak).

Roll out the other dough ball and cut it into half inch strips.

In a mixing bowl, mix all the filling ingredients (scrape out the vanilla bean with a knife and throw the pods away, use only the insides).

Pour this into the pie tin lined with pastry dough and smoothen flat.

Use every alternate strip from the previously cut dough and line up one direction of the lattice layer.

Weave the remaining strips at right angles to the previous ones (YouTube this).

Pinch and crimp the edges of the dough.

Brush the top of the dough with one beaten egg for a nice golden gloss. Drizzle sugar on it if desired.

Line the edges with a strip of foil (because the edges tend to cook faster and burn and place in the freezer for 30 minutes.

Preheat an oven to 200°C for 15 minutes while the pie chills.

Bake the pie for 15 minutes and then lower the temperature to 175°C and cook for an additional 30 minutes, or till the top of the pie is beautifully browned.

Once ready, cool for a half hour or more before slicing up and serving (with vanilla ice cream, if you're feeling fancy)