Recipe by Janet Taylor McCracken
Start to Finish: 1 hour, 55 minutes (plus cooling)
1 cup plus 2 tbsp. honey
3/4 cup (packed) plus 1 tbsp. light brown sugar
4 large eggs
2 tsp. pure vanilla extract
1 tsp. ground cardamom
2 sticks butter, melted
1 1/2 cups chopped walnuts, toasted
1 cup chopped pistachios, toasted
16 sheets (8 by 14 inches each) phyllo dough
Confectioners’ sugar, for dusting
1. Preheat the oven to 350°. In a medium bowl, whisk 1 cup honey, 3/4 cup brown sugar, the eggs, vanilla, cardamom, 1/2 tsp. salt, and 1/4 cup of the melted butter. Stir in the walnuts and pistachios.
2. Brush a 9-inch pie dish with some of the melted butter. Cover the phyllo with plastic wrap. Take 1 sheet of phyllo and place it on a work surface. Dab the sheet with butter. Top with a second sheet; brush with butter. Place in the dish. (The edges will hang over the sides.) Repeat 4 more times, rotating the dish between additions to cover the dish. Add the nut mixture. Fold the overhanging phyllo over the filling. Brush the phyllo with butter.
3. Place 1 sheet of phyllo on a work surface; dab with butter. Top with another sheet; brush with butter. Fold in half lengthwise; brush with butter. Starting at a short end, fold the sheets back and forth in 1-inch sections. Open 1 end to create a fan. Repeat 2 more times. Place the phyllo fans on the pie so the folded ends meet in the center.
4. Bake until the phyllo is golden brown and the filling is set, about 1 hour and 10 min. (Insert a small knife in the center. If it comes out clean, the pie is ready.)
5. In a small saucepan, whisk the remaining 2 tbsp. honey and 1 tbsp. brown sugar with 2 tbsp. water over medium until the sugar dissolves, about 1 minute. Brush all over the hot pie. Let cool on a wire rack. Dust with confectioners’ sugar.
Make it ahead: The pie can be made up to 8 hours ahead. Cover the pie and let stand at room temperature.