Thanks for the recipe! Not sure I'd be able to do it for a hectic holiday meal, but I have this tea group where we make fancy things for one another and this looks ideal.

You're welcome! Now that we have cut and eaten it, I can say without reservations that the shortbread crust needs to be pre-baked or it never has a chance with all the juice from the apples and the butter and the honey; it was delicious glop below the waterline, but it was glop. Worth tinkering with, though, in my opinion.