| 1 | Oven temperature: 200 c (400°F), reducing to 170 c (325°F) cooking time: 45 minutes sift flour, salt and sugar into mixing bowl. |
| 2 | Cut in butter with 2 knives, then rub with fingertips until mixture resembles fine crumbs. |
| 3 | Beat egg yolk with lemon juice and cold water and blend in, using knife. |
| 4 | When dough clings together knead lightly until smooth, cover and rest for 30 minutes. |
| 5 | Beat cheese until smooth, gradually beat in honey and sugar. |
| 6 | Beat in eggs, lemon juice and 1 teaspoon cinnamon. |
| 7 | Roll out pastry on a lightly floured board to a 30 cm (12 inch) circle. |
| 8 | Line a greased 25 cm (10 inch) springform tin or pie plate with the pastry. |
| 9 | Lightly beat egg white and brush some of this over pastry. |
| 10 | Pour cheese mixture into pastry case and smooth top. |
| 11 | Bake in a hot oven for 15 minutes, reduce to moderately slow and bake a further 30 minutes until set. |
| 12 | Switch off heat and open over door slightly. |
| 13 | Leave pie in oven until cool. |
| 14 | Dust with remaining cinnamon and serve cut in wedges or in traditional diamond-shaped pieces. |
| 15 | Note: store honey pie in covered container in refrigerator. |
| 16 | Bring to room temperature before serving |
