Salty Honey Pie
- Ready In:
- 3hrs
- Ingredients:
- 15
- Serves:
-
8
ingredients
-
FOR THE CRUST
- 1 1⁄4 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons sugar
- 1⁄4 lb cold unsalted butter, cut into 1/2 inch pieces
- 4 -5 tablespoons ice water (or more) or 4 -5 tablespoons cider vinegar, mixture (or more)
-
FOR THE FILLING
- 1⁄2 cup butter, melted
- 3⁄4 cup sugar
- 2 tablespoons white cornmeal
- 1⁄4 teaspoon salt
- 3⁄4 cup honey
- 3 eggs, beaten
- 1⁄2 cup cream
- 2 teaspoons white vinegar
- 1 teaspoon vanilla bean paste
- 1 -2 tablespoon flake sea salt
directions
-
TO MAKE THE CRUST:
- Combine 1 cup cold water, 1/8 cup apple cider vinegar, and 1/4 cup ice, mix well. Set aside.
- Whisk the dry ingredients together. Using a pastry cutter, blend in the butter, being careful not to overwork during this step. The butter should be in pea-sized chunks - not too big, but not completely incorporated.
- Slowly add the ice water and vinegar mixture, one tablespoon at a time, and bring the dough completely together by hand, again being careful not to overwork. you may only need 4 tablespoons of the ice water/vinegar mixture - add another tablespoon if the mixture is still too dry to bring the dough together. Aim to create a marbleized effect, so that the butter is still visible. Wrap in plastic wrap, and chill 1 hour or more before use.
- Pre-bake the crust: Roll the dough out to fit a 9-inch pie pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in the fridge for at least 20 minutes.
- Line the crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dried beans if you don't have pie weights. Distribute them evenly.
- Bake in a 375º oven for 20 minutes. Allow to cool slightly before filling with custard.
-
TO MAKE THE PIE:
- Melt butter and combine with the sugar, salt, and cornmeal to make a thick paste.
- Add the honey, vanilla paste, and vinegar and mix together.
- Mix in the beaten eggs and the cream until all ingredients are well combined.
- Pour the filling into the pre-baked pie shell and bake at 350º for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly.
- Once cooled (at least one hour), finish with a sprinkling of flake sea salt.
- Slice and serve with whipped cream.
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RECIPE SUBMITTED BY
<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>