In a mixing bowl, combine all-purpose flour, granulated sugar, and kosher salt. Cut in the unsalted butter until resembling coarse crumbs. Gradually add ice water until the dough holds together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.

On a lightly floured surface, roll the chilled dough into a 14-inch round, about 1/8 inch thick. Transfer to a 9-inch pie plate, pressing into the bottom and sides. Trim excess, leaving an overhang, then crimp edges. Place the crust in the fridge while preheating your oven.

Preheat your oven to 375ºF. Remove the crust from the fridge, line with parchment, and fill with pie weights. Bake for 20 minutes, remove weights and parchment, then bake for another 10 minutes or until the edges are golden brown. Let cool.

In a large bowl, whisk together melted butter, granulated sugar, flour, kosher salt, vanilla extract, and honey until smooth. Add eggs, sour cream, and vinegar, mixing until creamy and homogenous.

Pour the filling into the pre-baked crust, smoothing the top with a spatula. Bake at 350ºF for 45-50 minutes until the edges are golden and the center jiggles slightly. Let cool completely after removing from the oven.

Sprinkle flaky salt over the cooled pie to enhance the sweet flavors. Let it sit at room temperature before slicing.