Ingredients
Dough for single-crust pie4 large eggs2-1/2 cups whole milk1/2 cup packed brown sugar1/2 cup honey1 teaspoon ground nutmeg1 teaspoon vanilla extract1 teaspoon almond extract1/2 teaspoon salt Optional: Whipped cream, additional honey and flaky sea salt
Preparation
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until the edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
In a large bowl, whisk eggs. Whisk in next 7 ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving as desired. Refrigerate leftovers.
