Orange-Honey Shaker Pie

Toss together orange rounds, zest, and sugar in a medium bowl. Cover and refrigerate for at least 4 hours or overnight, stirring occasionally. Strain oranges, reserving ½ cup liquid.

Let All-Butter Pie Dough (directions below) stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie dish, pressing into bottom and up sides. Fold edges under, and crimp as desired. Freeze for 20 minutes.

Preheat oven to 425°.

Whisk together flour, salt, 4 eggs, honey, and butter in a large bowl. Add strained oranges and reserved ½ cup orange liquid, stirring to combine.

Beat remaining 1 egg in a small bowl; brush edges of dough with egg. Pour orange mixture into prepared crust.

Bake for 10 minutes. Reduce oven temperature to 350°, and bake until a knife inserted in center comes out clean, about 25 minutes more, covering edges with foil to prevent excess browning, if necessary. Let cool completely before slicing.

For the All-Butter Pie Dough

Whisk together flour, sugar, and salt in a large bowl. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Using a fork, stir in 4 tablespoons ice water until a shaggy dough forms. Add remaining ice water, 1 tablespoon at a time, if necessary.

Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.