Salted Honey Pie

Found in SL May 2023 issue but not online.

 

Crust:

1 1/4c AP flour, plus more for work surface

1 tsp honey

1 tsp salt

1/2c cold unsalted butter, cubed

2-3 tbsp ice water

Filling:

1c honey

1/2c unsalted butter, melted

1/2c sugar

2 tbsp flour

2 tbsp plain yellow cornmeal

1/2 tsp salt

4 large eggs

1/2c heavy whipping cream

1 tbsp white vinegar

Add'l ingredients:

unsweetened whipped cream

tupelo honey

flaky sea salt

 

Preheat oven to 350°F. Pulse together flour, honey, and salt in a food processor until combined, about 5 pulses. Add butter, and pulse until texture is similar to coarse meal, about 10 pulses. With processor running, drizzle in ice water, 1 tbsp at a time, through food chute until dough just begins to clump together. Transfer to a floured work surface, and knead dough until is just comes together. Form into a disk, tightly wrap in plastic wrap. Refrigerate until firm, about 30 minutes.

 

Roll out chilled dough on a lightly floured work surface into a 12" round. Place in an ungreased 9" pie plate, pressing dough into bottom and sides of pie plate; fold excess dough under edges, and crimp as desired. Freeze until ready to use.

 

Whisk together honey, butter, sugar, flour, cornmeal, and salt in a large bowl until combined. Add eggs, whisking until smooth. Add cream and vinegar, whisking until combined. Pour filling into frozen crust.

 

Bake until edges are puffed and center jiggles slightly, 45-55 minutes, tenting edges with foild to prevent excess browning, if needed. Let cool to room temperature on a wire rack, about 2 hours. Garnish with whipped cream, tupelo honey, and flaky sea salt.