Description
This Salted Honey Pie is a delightful dessert that combines a buttery, flaky crust with a rich and silky honey filling, finished with a sprinkle of flaky sea salt to balance the sweetness. Perfect for those who appreciate the complex flavors of honey enhanced by a subtle salty contrast.
Ingredients
Scale
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3 to 4 tablespoons ice water
For the Filling
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 3/4 cup honey (wildflower or orange blossom recommended)
- 1/2 cup granulated sugar
- 2 tablespoons fine cornmeal
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
To Finish
- Flaky sea salt (like Maldon) for topping
Instructions
- Make the Crust: In a large bowl, whisk together the flour, salt, and sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add ice water one tablespoon at a time, mixing just until the dough holds together without being sticky.
- Chill the Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax and the butter to firm up.
- Roll and Shape: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a 9-inch pie dish, press it into the bottom and sides, then trim and crimp the edges. Place the pie crust in the refrigerator while you prepare the filling.
- Preheat the Oven: Set the oven to 350°F (175°C) and allow it to fully preheat while making the filling.
- Make the Filling: In a large bowl, whisk together the melted butter, honey, granulated sugar, cornmeal, and salt until smooth. Add the eggs one at a time, whisking thoroughly after each. Stir in the heavy cream, vanilla extract, and apple cider vinegar until the mixture is completely blended.
- Assemble the Pie: Pour the prepared filling into the chilled pie crust, smoothing the top if needed to ensure an even surface.
- Bake: Transfer the pie to the oven and bake for 45 to 50 minutes. The filling should puff slightly and turn golden brown, with a slight jiggle in the center when gently shaken.
- Cool: Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to set as it cools, resulting in a silky, sliceable texture.
- Finish and Serve: Just before serving, sprinkle the surface of the pie generously with flaky sea salt to highlight the sweetness and add texture.
Notes
- Use a flavorful honey such as wildflower or orange blossom for the best taste.
- Be careful not to overwork the dough to ensure a tender crust.
- Cooling the pie completely before serving allows the filling to set perfectly.
- Adjust the flaky sea salt amount to your taste preference for balancing sweetness.
- If the crust edges brown too quickly during baking, cover them with foil or a pie shield.
