Salty Honey, Lavender and Pine Nut Pie

Recipe for Olga's Original Salty Honey, Lavender and Pine Nut Pie (Dairy Free, Gluten Free, Grain Free, Refined Sugar and Oil Free, Paleo Friendly)Ingredients:1. 1 disk Olga's Original Paleo Pie Pastry 2. 1/2 cup full-fat coconut milk3. 1 tablespoon dried lavender flowers4. 5 tablespoons grass-fed butter, melted5. 1/2 cup New Zealand native flower honey, such as Taylor Pass Honey Co6. 1/2 cup coconut sugar7. 1 large whole egg plus 2 large egg yolks, lightly beaten8.  1 1/2 teaspoons Maldon sea salt flakes9. 1 tablespoon pure vanilla extract10. 1 1/2 teaspoons apple cider vinegar11. 1-3 drops lavender essential oil, to taste12. 1 1/2 cups pine nutsDirections:1. Prepare and roll out the pastry to an 11-inch round. Fit it into a 9-inch pie plate, trim and crimp the edge as desired. Refrigerate until firm, about 30 minutes.2. Meanwhile, in a small saucepan, combine the coconut milk and the dried lavender flowers; bring to a simmer. As soon as you see bubbles start to foam on the top, turn off the heat and let the milk steep for at least 30 minutes or as long as overnight. Strain and discard the flowers; set aside.3. Preheat oven to 335° F.4. To make the filling: In a large bowl, combine the melted butter, honey, sugar, egg, egg yolks, salt, vanilla and apple cider vinegar; mix well. Adjust the lavender taste by adding a few drops of the lavender essential oil.5. Scatter the pine nuts over the bottom of the crust. Slowly pour the filling over the pine nuts, redistributing them evenly with your fingers. Bake until the crust is golden brown and the center is set but still slightly wobbly, about 32-35 minutes.6. Transfer to a wire rack and let cool completely before serving. Serve with unsweetened coconut cream.Makes 1 9-inch pie