Honey Pie

Honey Pie

This honey pie offers all the sweetness and creaminess of buttermilk pie, but with heaps of honey flavor.

Honey Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 1¾ cups (219 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ cup (113 grams) cold unsalted butter, cubed
  • 2 tablespoons (30 grams) apple cider vinegar
  • 2 to 4 tablespoons (30 to 60 grams) ice water
  • 1 large egg (50 grams), lightly beaten
  • Honey Filling (recipe follows)
Instructions
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. Add vinegar, pulsing until combined. Add ice water, 1 tablespoon (15 grams) at time, just until dough comes together. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours.
  2. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Roll excess dough to ¼-inch thickness. Using a 1-inch leaf cutter, cut leaf shapes. Brush edges of crust with egg wash, and adhere leaves around crust. Brush tops of leaves with egg wash. Refrigerate for 15 minutes.
  3. Position oven rack to lowest setting, and preheat oven to 350°F (180°C).
  4. Pour Honey Filling into prepared crust.
  5. Bake until center is set, about 45 minutes, covering with foil halfway through baking to prevent excess browning, if necessary. Serve warm, or refrigerate overnight.

Honey Filling
 
Makes about 2½ cups
Ingredients
  • ¾ cup (255 grams) honey
  • ¾ cup (180 grams) heavy whipping cream
  • ½ cup (100 grams) granulated sugar
  • ½ cup (113 grams) unsalted butter, melted
  • 3 large eggs (150 grams)
  • 1 tablespoon (9 grams) finely ground yellow cornmeal
  • 1 tablespoon (15 grams) apple cider vinegar
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
Instructions
  1. In a large bowl, whisk together honey, cream, sugar, melted butter, eggs, cornmeal, vinegar, vanilla, and salt until combined. Use immediately.

 

 

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3 COMMENTS

  1. I’ve made this pie three times in hopes of it setting up properly. The third pie turned out okay. The first two did not baked evenly. It lacks the creaminess it claims. I believe the 1/2 cup of butter is a bit too much.
    Disappointed

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