Prepare the Dough:

• In a large bowl, sift together the flour and salt.
• Add the cold butter and rub it into the flour until the mixture resembles coarse crumbs.
• Gradually add the beaten egg and sour cream until the dough begins to come together.
• Add cold water, one tablespoon at a time, if needed, until a smooth dough forms.
• Shape into a disk, wrap in cling film, and refrigerate for 30 minutes.

Make the Semolina Base

• Heat the milk in a saucepan over medium heat until just beginning to simmer.
• Gradually add the semolina in a steady stream, whisking constantly to prevent lumps.
• Cook until thickened, then remove from heat.
• Stir in the honey and allow the mixture to cool slightly.

Prepare the Filling

• Once the semolina mixture has cooled to warm (not hot), add the eggs one at a time, mixing well after each addition.
• Add the softened cream cheese and heavy cream, mixing until smooth and fully incorporated.
• Stir in the candied fruit, vanilla extract, and lemon juice. Mix until evenly combined.

Assemble the Pie

• Preheat the oven to 160°C (320°F).
• Grease a 20–22 cm (8–9 inch) round baking pan.
• Roll out the chilled dough to about 3 mm (1/8 inch) thickness.
• Line the pan with the dough, pressing gently into the base and sides. Trim any excess.

Bake

• Pour the filling into the prepared crust and smooth the top.
• Bake for 50–60 minutes, or until the center is set and the top is lightly golden.
• Remove from the oven and allow to cool completely before slicing.

Enjoy!