Instructions: Beat butter with electric mixer until fluffy. Mix flour, 1/2 cup sugar, and salt. Add to butter; beat until crumbly. Combine egg, rum, and lemon peel; stir into flour mixture until moistened. Divide dough into thirds. Pat one third onto bottom of 10 inch spring form pan. Pat another third onto sides of pan to a height of 1 inch. On waxed paper, roll remaining dough to a 1/4 inch thick rectangle; cover. Chill all for 30 minutes.

Melt 1 cup sugar over low heat until golden, stirring constantly. Remove from heat. Slowly stir in cream. Heat and stir until sugar dissolves. Add honey and kirsch. Stir in nuts. Cool 5 minutes.

Spread nut mixture in dough-lined pan. Cut rectangle of dough into 1/2 inch strips; place on pie in a lattice design. Seal to edges of crust. Mix egg yolk and milk; brush over crust. Bake in 350 degree F. oven about 40 minutes.

Yield: 16 servings.

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