Salty Honey Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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