1/2 kg pie crust dough
For the filling:
1/2 cup milk
1/2 cup honey
250 g almonds, blanched and coarsly chopped
2 eggs
1 teaspoon rosewater
2 tablespoon butter
Roll out the dough to 1/2 cm thickness and place in pie baking pan. Remove extra and use a fork to make holes in surface.
To prepare the filling:
In a saucepan, cook milk and honey over medium flame until the mixture thickens (c. 10 min) and remove from heat source.
Stir almonds, eggs, rosewater and butter into milk.
Spread filling on shell and garnish with pastry grid. Bake at medium heat for 30 min.