Pulse the equal amounts of blossoms and sugar in the food processor until the blossoms have completely broken down.

Spread out the sugar onto a parchment lined baking sheet to dry out.

You can speed up the drying process by preheating the oven to 200F. Place the baking sheet onto the centre rack and turn off the oven. Check periodically.

Once the sugar is dry, you will need to break up, crush the sugar again, as it will have dried in clumps. You can do this in a food processor, or use a mortar and pestle.

Store in an airtight container.

Line a pie plate with 1/2 (one disk) of my pie pastry. Crimp and freeze the pie shell till needed.

Position the oven rack in the middle and preheat the oven to 375F.

In a medium bowl stir together the melted and partly cooled butter, sugar, cornmeal, salt and vanilla paste.

Stir in the honey and the eggs one at a time.

Stir in the heavy cream and then the vinegar.

Place the frozen pie shell onto a baking sheet. Pour the filling into it. If you want to, you can strain it through a fine mesh sieve first, but I never find this necessary. Why dirty up a sieve, when I have never had the filling be lumpy in the least? If using the lilac sugar, this is especially so, since bits of the blossoms will be throughout the filling. And I actually want those to stay!

Bake on the middle rack for 40-45 minutes, rotating the sheet 180 degrees at the 30 minute mark. At this point the edges have started to set. Bake until the the edges are set and puffed up, and the centre is no longer liquidy but looks set like gelatin. The top will have turned the most amazing mahogany hue. This may be affected by your oven and the type of honey you are using.

Allow to cool completely on a rack for 3-4 hours. Sprinkle with the finishing salt, some lilac blossoms and to be totally decadent, some small pieces of honeycomb!

This pie can keep refrigerated for 4 days, or at room temp for 2 days.