Honey Pie
A honey pie for your honey pie...get it?! It's sooo cute!
This pie is incredible - smooth, oozes amazing honey, and the perfect, sophisticated sweet/ salty bites are fantastically impressive & yummy!
The first time I made this pie was for a visit to our friend's raspberry farm. It was the perfect accompaniment to fresh berries with the sweet and salty combination. Bus as yummy as this was in August on a raspberry farm. It is even more decadent, cozy, and yummy on a cold winter day.
So in the spirit of Valentines Day make this Honey Pie for your little honey! It's the cutest and yummiest pun ever!
The pie is sweet, but the addition of the fleur de sel makes a wonderful sweet & salty balance...don't skip the salt (you can use flake salt or kosher if you don't have fleur de sel).
For this pie, I had the kids make sugar berries (mostly because I needed a destruction from the sticky honey batter I didn't want them involved with). It was the perfect solution and really fun for them to make!
Hope you enjoy the recipes as much as we do!
Sugar Berries Recipe
Ingredients
1 cup seasonal berries - berries must be totally dry
1/2 cup sanding sugar or white granular sugar
1 egg white
Wax or parchment paper
Pastry brush
Method
Have child paint egg white on berries, not too much so it's dripping, just enough to coat.
Place berries in a deep bowl and swirl around in sugar. Gently take out and place on wax paper. Let dry overnight (4-8 hours).
Berries will be wonderfully crisp with a sugar coating and shimmery glaze!
This pie recipe is from "The Four and Twenty Blackbirds Pie"
Salty Honey Pie Recipe
This pie recipe is from “The Four and Twenty Blackbirds Pie.”
makes 19-inch pie
Crust:
1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
1 1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/3 cup cold buttermilk
Filling:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon white cornmeal
scant 1/2 teaspoon salt
1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
3/4 cup honey (I use raw sage honey)
3 large eggs
1/2 cup heavy cream
2 teaspoons apple cider vinegar
1 to 2 teaspoons flaked sea salt (I used Vanilla Sea Salt)
Method:
To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
Preheat the oven to 375 degrees F. Place a rack in the center of the oven.
To make the filling, in a medium bowl whisk together melted butter, sugar, cornmeal, and salt. Split vanilla bean and add the vanilla bean scrapings (or extract, if using) into the butter mixture and whisk until thoroughly combined. Whisk in honey.
Add the eggs, one at a time, whisking to combine.
Whisk in heavy cream and vinegar.
Pour the filling into the prepared pie crust. Bake pie for 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the center. Open the oven and rotate the pie halfway through baking. Remove from the oven and allow to rest for at least 4 hours before serving. Serve warm or at room temperature, and sprinkle with sea salt just before serving.