Cherries jubilee pie with a buttermilk biscuit crust and vanilla custard

Cook the water and sugar in a pan over medium heat until the syrup is a light golden brown.

Add the juice from the frozen cherries and reduce by about half, until the bubbles are large and shiny.

Add the cherries and cook 2 to 3 minutes; add the split vanilla beans (or vanilla paste) and stir.

Off the heat if using a gas burner, pour in the brandy; cook another 2 to 3 minutes to cook off the alcohol.

Off the heat, add a cornstarch and water slurry a little at a time, stirring vigorously between pours.

Return to medium heat and cook a final 2 to 3 minutes to thicken; loosen with water if too thick.

Finish with fresh lemon juice and keep warm.

In a large bowl, combine the flour, sliced cold butter, a small pinch of salt, honey, baking soda and baking powder; mix lightly by hand or with a pastry blender to a rough, flaky mixture.

Mix in about half the buttermilk, then the rest; the dough should be shaggy but moist enough to hold together.

Turn out onto a cutting board, press into a solid dough, dust with flour and roll to about 3/4 inch thick.

Fold the dough in half and roll again; repeat two more times to build layers.

Cover with plastic and chill 30 to 45 minutes.

Whisk the egg yolks with the cornstarch, sugar and vanilla paste; reserve the whites for another use.

Heat the milk in a small pot to around 150 to 160F.

Temper the yolks with the hot milk a little at a time while whisking, then pour in the rest of the milk.

Return the custard base to the pot over medium heat and cook 3 to 4 minutes, whisking, until thick; scrape the edges with a rubber spatula so it does not scramble.

Transfer to a bowl, cover with plastic wrap and chill 45 minutes to 1 hour.

Roll the chilled dough to about 1/2 inch thick, square the edges and cut 4 strips 1/2 inch wide and about 12 inches long.

Roll the remaining dough to about 1/4 inch thick and cut it to the size of the pan; place it in the bottom and brush with buttermilk.

Line the edges with the strips turned so the dough puffs out horizontally; brush each layer with more buttermilk.

Blind bake at 405 degrees for about 10 to 15 minutes, until lightly golden brown; gently push down the puffed center.

Cool 10 to 20 minutes, add the cherry filling and bake another 10 to 15 minutes for a dark golden brown crust.

Cool 5 to 10 minutes, unmold and slice.

Plate with whipped vanilla custard and a good sprinkling of powdered sugar.