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!
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
Recipe from my new fave blog Adventures in Cooking
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Cool for 2 hours. Sprinkle with pink sea salt, and serve.
Yay! Click HERE for a printable pdf of the recipe above.
Thanks to Golden Blossom Honey for providing me with this honey.