Ingredients

• 1  15-ounce package folded refrigerated unbaked piecrust (2 crusts)
• 1  cup finely chopped walnuts
• 1/3  cup sugar
• 2  tablespoons honey
• 1  teaspoon ground cinnamon
• 1  teaspoon lemon juice
• 1  tablespoon honey
• 1  teaspoon water
•   Cinnamon-sugar*

Directions

1. Preheat oven to 375 degrees F. Let piecrusts stand according package directions. Unfold; place one crust on an ungreased cookie sheet. For filling, in a small bowl, stir together walnuts, sugar, the 2 tablespoons honey, the cinnamon, and lemon juice. Spread over piecrust on cookie sheet, leaving about a 1/2-inch border. Top with remaining piecrust. Seal edges of piecrusts by pressing with the tines of a fork, or pinch and flute the edges. Prick top piecrust all over with a fork. In a small bowl, stir together the 1 tablespoon honey and the water. Brush mixture over top piecrust. Sprinkle lightly with cinnamon-sugar.

2. Bake for about 25 minutes or until golden. Cool on cookie sheet on a wire rack for 10 minutes. Cut into 16 wedges. Cool completely.

3. Makes 16 wedges

4. *Note: If you can't find cinnamon-sugar in the spice aisle of your supermarket, in a small bowl, stir together 2 teaspoons sugar and 1/4 teaspoon ground cinnamon.