Oh, Honey
I don't know why, but I'm not really a pie person. I enjoy eating it when I'm out, but hardly ever make it at home. The only time my pie plate sees any action is during Thanksgiving for pumpkin pie. That is until I spotted this delicious one on Joy the Baker last month. I love anything salted caramel so I was curious as to how salty honey would taste. Spoiler alert: it's good.
Salty Honey Pie
Makes one 9” pie
Recipe adapted from Joy the Baker and Four & Twenty Blackbirds
Ingredients:
1 refrigerated pie crust
½ cup (1 stick) unsalted butter, melted
1 T white cornmeal
½ tsp salt
2 tsp vanilla extract
¾ cup honey
3 eggs
½ cup heavy cream
2 tsp apple cider vinegar
Sea salt
Directions:
Unroll crust and place onto the center of a non greased pie plate.
Use your knuckles to flatten the crust along the bottom and sides of the plate. Trim off excess with a paring knife.
Refrigerate for at least 30 minutes, at most 3 hours.
Preheat oven to 375°F.
In a bowl whisk together the melted butter, cornmeal, and salt.
Whisk in vanilla extract.
Whisk in honey. Tip: Coat measuring cup with butter or oil prior to measuring honey, this keeps the honey from sticking to the cup.
Whisk in eggs, one at a time.
Whisk in heavy cream then apple cider vinegar.
Pour mixture into pie crust and bake for 45 - 60 minutes or until the sides puff up and top becomes golden brown and resembles gelatin. Halfway through baking, rotate the pie once 180°.
Remove from oven and allow it to cool for at least 4 hours or refrigerate overnight.
Sprinkle a bit of sea salt on top before serving.
P.S. Happy National Pie Day!