First, prepare crust. In large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, 1 tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate at least 4 hours or overnight.
On floured surface, roll crust into 12-inch circle. Press dough evenly into bottom and sides of 9-inch pie plate. Trim edge almost even with edge of pan. Fold edges under and crimp with fingers or fork. Cover crust with plastic wrap and refrigerate for minimum of 30 minutes and maximum of 3 hours.
When you are ready to make the pie, preheat oven to 375°F.
To prepare filling, melt butter in small pan over medium heat. When foam subsides, watch closely and stir often. When white milk solids have turned brown and butter smells toasty, turn off heat and add honey, stirring until it dissolves. Let mixture cool 10 minutes before proceeding.
In medium-sized bowl, whisk together brown sugar, cornmeal and salt, being sure to work out any lumps in sugar. Stir in brown butter and honey mixture, vanilla and apple cider vinegar. Add eggs, 1 at a time, whisking after each addition. Whisk in heavy cream.
Pour filling into chilled pie shell and bake on middle rack of oven 60-75 minutes, rotating once halfway through baking. Pie is finished when filling is puffed and golden, but center is still just a bit wobbly when shaken. Cool pie on wire rack for about 1 an hour before sprinkling with sea salt to taste. Serve warm or at room temperature.