Salted Honey Pie with Rosewater

by Megan on September 16, 2013

Salted Honey Pie, Honey // take a megabite

We’ve known each other long enough for nicknames, wouldn’t ya say? I think “Honey Pie” is the perfect one for you guys! Because you see, I took one bite of this and sent a text to a friend saying, “Come over right now! I just made the best pie in the world!” And now so can you guys!

Salted Honey Pie, Honey // take a megabite

This pie truly does taste magical. It’s taking all of my self control not to keep cutting slivers of slices until nothing’s left. Ideally I wanted it to have the word “pie” on top of this guy, but the “e” flew onto the floor and therefore into Elliot’s mouth. I couldn’t find it and then I heard a crunch, shucks. But do me a favor, a solid, be a true blue friend, and make this pie as soon as you can. I bet you’ll want to invite all of your favorites over to try it. It’s truly dreamy, honey pie.

Salted Honey Pie, Honey // take a megabite

Salted Honey Pie
Recipe from my new fave blog Adventures in Cooking


crust –

  • 2 1/4 cups flour
  • 2 T sugar
  • 1/4 t cinnamon
  • 1/4 t kosher salt
  • 1 cup butter, cold and cut into pieces
  • 1 T rosewater
  • 4-7 T ice water
  • 1 egg + 1 t water for glaze

filling –

  • 3 eggs
  • 1/2 cup heavy cream
  • 3/4 cup sugar
  • 3 T corn meal
  • 1/2 cup butter, melted
  • 2 t white vinegar
  • 1/4 t kosher salt
  • 3/4 cup honey
  • 1 t vanilla extract
  • pink sea salt for sprinkling


  1. Preheat your oven to 350F. Make Crust by stirring together the dry ingredients:flour, sugar, cinnamon and salt. Cut butter into dry ingredients until no pieces are bigger than a pea. Add rosewater and then ice water one tablespoon at a time until dough comes together.
  2. Roll dough out on a well floured surface until about 1/4 inch thick. Fit dough into 9″ pie plate removing excess. Roll out excess for cute shapes around the edge of the crust. Chill until ready to fill.
  3. Make the filling by whisking together the eggs and cream until combined. Set aside. In a medium bowl stir together the remaining ingredients except for the pink sea salt. Add egg and cream mixture and whisk until smooth.
  4. Whisk together the egg and water for a glaze. Brush over the entire crust. Pour into the prepared and chilled crust. Bake in your hot oven for 45 minutes to an hour or until evenly golden and still a bit jiggly in the center.
  5. Cool for 2 hours. Sprinkle with pink sea salt, and serve.

Yay! Click HERE for a printable pdf of the recipe above.

Honey, honey // take a megabite

 Thanks to Golden Blossom Honey for providing me with this honey.

{ 15 comments… read them below or add one }

Tieghan September 16, 2013 at 12:29 am

Honey, this pie is EPIC!! I love how cute it is and well, I love honey and pie. Winner!


Sarah September 16, 2013 at 12:41 am

The letters on top of the pie thing? I wish I was cool enough to do that. Salty honey anything, forever.


Katrina @ Warm Vanilla Sugar September 16, 2013 at 6:19 am

Awww, yeah. Pure goodness right here!!


cindy September 16, 2013 at 8:35 am

LOVE! and that those crust hearts are just relaxing in a pool of honey goodness!


Abby @ The Frosted Vegan September 16, 2013 at 9:32 am

CUTE little letters! This pie=the cutest little honey pie!


Erika September 16, 2013 at 9:46 am

Honey Child… Honey Child.. This is pie is ace yo..


dixya| food, pleasure, and health September 16, 2013 at 12:52 pm

I saw this pie on Evas blog and it looks so good – your pictures are making me droool


Brittany September 16, 2013 at 1:10 pm

O.M.G. This pie means BUSINESS!! And… uh-oh, I have all the ingredients… gotta go brb kthxbai


Tracy | Peanut Butter and Onion September 17, 2013 at 10:05 am

Honey pie!!! oh my!! I must try this. I have a whole bottle of rose water and now I have something to use it in, thanks.


Nicole September 17, 2013 at 12:23 pm

Cutest pie ever! And honey pie is a great little nickname 🙂


Sarah Crowder (punctuated. with food) September 17, 2013 at 12:33 pm

It’s like a cross between candy and pie but with a sophisticated twist – totally drooling.


Eva | Adventures in Cooking September 17, 2013 at 4:29 pm

Thank you so much for sharing the recipe! I am so glad you liked it, it is seriously my new favorite pie ever. SO TASTY!


Amanda @ Once Upon a Recipe September 18, 2013 at 12:01 am

Sounds dang good to me. And it’s so dang cute! You are the queen of pie/cookie letters. Love it!


Whitney October 15, 2013 at 4:13 am

This pie is from Four and Twenty Blackbirds in Brooklyn, NY and yes, it is delicious and super easy to make at home. Just stir and dump! I’ve been making their recipe the last few years but I always have to bake it over an hour–and even then it is still plenty jiggly.
Also, you did not include rose water in your filling like the blog you linked to did. Did you think the rose water would be too much and too distracting to put it in the filling too? Just wondering in case I decide to throw in some rose water the next time I make this. Thank you and I love your blog! I discovered it during Popsicle week and made a version of your s’more pops!


Victoria Bakrdjian March 22, 2014 at 11:16 am

I can’t wait to do this tomorrow!! I don’t have one of those pastry cutters, though, so can I cut the butter in the dry ingredients with my fingers? That’s what I do when making scones…


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