Sweet Pie Pastry:
2 cups all-purpose flour
2/3 cup butter, at room temperature for hand mixing, or cold and in small pieces for food processor
1 egg
2 tablespoons sugar
3 to 4 tablespoons chilled white wine

Filling:
2 1/2 cups chopped walnuts
3/4 cup honey
1/3 cup rum
1 egg, lightly beaten

Prepare Sweet Pie Pastry:  In a medium bowl using a pastry blender or in a food processor fitted with a metal blade, mix flour and butter until crumbly. Add egg, sugar and wine; mix until dough is completely moistened.  Place dough on a flat surface and work into a ball and divide in half.  Wrap in waxed paper and refrigerate at least 1 hour.  On a lightly floured surface, roll out 1 ball of dough to a 12 inch circle.  Carefully place dough in a 10 inch round tart pan with a removable bottom.  Prick bottom of pastry shell with a fork.  Refrigerate pastry shell until ready to use.

Preheat oven to 375 degrees (190C).  Place walnuts in a medium bowl.  Add honey and rum; mix to blend.  Spread walnut mixture evenly in pastry shell.

Roll out remaining ball of dough to a 10 inch circle.  Place carefully over walnut filling.  Pinch edges of top dough with bottom dough to seal.  Brush surface with beaten egg.  Prick top of pie in 5 or 6 places with a fork.

Bake 40 minutes or until crust is golden.  Let stand at least 14 minutes before removing from pan and serving.