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Name: Salty Honey Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: For the Crust:; 1/2 cup cold unsalted butter cut into small cubes; 1 1/2 cup all-purpose flour; 2 teaspoons granulated sugar; 1/2 teaspoon salt; 1/3 cup cold buttermilk; For the Filling:; 1/2 cup unsalted butter melted; 1/2 cup granulated sugar; 1 tablespoon white cornmeal; 1/2 scant teaspoon salt; 1 vanilla bean split and scraped or 2 teaspoons pure vanilla; 3/4 cup honey; 3 large eggs; 1/2 cup heavy cream; 2 teaspoons apple cider vinegar; 1 - 2 teaspoons flaked sea salt I used Vanilla Sea Salt

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INGREDIENTS

For the Crust:
1/2 cup cold unsalted butter ; cut into small cubes
1 1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/3 cup cold buttermilk
For the Filling:
1/2 cup unsalted butter ; melted
1/2 cup granulated sugar
1 tablespoon white cornmeal
1/2 scant teaspoon salt
1 vanilla bean ; split and scraped or 2 teaspoons pure vanilla
3/4 cup honey
3 large eggs
1/2 cup heavy cream
2 teaspoons apple cider vinegar
1 - 2 teaspoons flaked sea salt ; I used Vanilla Sea Salt

Recipe

INSTRUCTIONS

To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.

On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.

To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

Preheat the oven to 375 degrees F. Place a rack in the center of the oven.

To make the filling, in a medium bowl whisk together melted butter, sugar, cornmeal, and salt. Split vanilla bean and add the vanilla bean scrapings (or extract, if using) into the butter mixture and whisk until thoroughly combined. Whisk in honey.

Add the eggs, one at a time, whisking to combine.

Whisk in heavy cream and vinegar.

Pour the filling into the prepared pie crust. Bake pie for 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the center. Open the oven and rotate the pie halfway through baking. Remove from the oven and allow to rest for at least 4 hours before serving. Serve warm or at room temperature, and sprinkle with sea salt just before serving.

NOTES

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Salty Honey Pie

For the Crust:
1/2 cup cold unsalted butter cut into small cubes
1 1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/3 cup cold buttermilk
 For the Filling:
1/2 cup unsalted butter melted
1/2 cup granulated sugar
1 tablespoon white cornmeal
1/2 scant  teaspoon salt
1 vanilla bean split and scraped  or 2 teaspoons pure vanilla
3/4 cup honey
3 large eggs
1/2 cup heavy cream
2 teaspoons apple cider vinegar
1 - 2 teaspoons flaked sea salt I used Vanilla Sea Salt

To make the crust, in a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.

On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  That’s perfect.  Gently knead into a disk.  Wrap the disk in plastic wrap and refrigerate for 1 hour.  Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.

To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter.  Transfer it to a pie pan.  Trim the edge almost even with the edge of the pan  Fold the edges under and crimp with your fingers or a fork.  Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

Preheat the oven to 375 degrees F.  Place a rack in the center of the oven.

To make the filling, in a medium bowl whisk together melted butter, sugar, cornmeal, and salt.  Split vanilla bean  and add the vanilla bean scrapings (or extract, if using) into the butter mixture and whisk until thoroughly combined.  Whisk in honey.

Add the eggs, one at a time, whisking to combine.

Whisk in heavy cream and vinegar.

Pour the filling into the prepared pie crust.  Bake pie for 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the center.  Open the oven and rotate the pie halfway through baking.  Remove from the oven and allow to rest for at least 4 hours before serving.  Serve warm or at room temperature, and sprinkle with sea salt just before serving.

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Nutrition

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Serving Size: 1 Recipe (1019g)
Recipe Makes: 1 Serving

Calories: 3547
Calories from Fat: 2309 (65%)

Amt Per Serving		% DV

	Total Fat 256.5g	342 %
	Saturated Fat 150.7g	754 %
	Monounsaturated Fat 70.5g
	Polyunsanturated Fat 13.5g
Cholesterol 1887.4mg		581 %
Sodium 2930.2mg		101 %
Potassium 960.4mg		25 %
Total Carbohydrate 261.9g		77 %
	Dietary Fiber 5.9g	24 %
	Sugars, other 256g
Protein 62.8g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3547

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