Ingredients
2/3 cup butter or margarine
2 2/3 cups all-purpose flour
1 1/2 cups sugar
1 beaten egg
2 teaspoons rum
1 teaspoon finely shredded lemon peel
1 cup room temperature whipping cream
3 tablespoons honey
2 tablespoons kirsch
2 3/4 cups coarsely chopped walnuts
1 slightly beaten egg yolk
1 tablespoon milk
Preparation
Beat butter or margarine with electric mixer till fluffy. Mix flour, 1/2 cup of the sugar, and a dash salt. Add to butter; beat till crumbly. Combine whole egg, rum, and lemon peel. Stir into flour mixture till moistened. Divide dough into thirds. Pat one-third dough onto bottom of a 10-inch springform pan. Pat another third of dough onto sides of pan to a height of one inch. On waxed paper, roll remaining dough to a 1/4-inch-thick rectangle; cover. Chill crust and rolled dough 30 minutes. In a skillet, melt the remaining 1 cup sugar over low heat, stirring constantly, till golden. Remove from heat; slowly stir in cream. Heat and stir till sugar dissolves. Add honey and kirsch. Stir in nuts. Remove from heat; cool 5 minutes. Spread nut mixture in dough-lined pan. Cut rectangle of dough into 1/2-inch strips; place atop pie in a lattice design. Seal to edges of crust. Brush mixture of beaten yolk and milk over crust. Bake at 350 degrees about 40 minutes.
