A friend of mine posted this to my Facebook page with well wishes for my personal holiday – National Pie Day. It was the pie I’d been waiting for – unique, simple and perfect for the winter months. The recipe is from a pie company in Brooklyn that I’ve been dying to try – Four and Twenty Blackbirds. This pie is for honey lovers, so buyer beware. It is sweet, but by scaling back amount of honey, the sweet calms down and is complimented by a splash of salt making it a fantastic pie. Ingredient note – custard and honey are the stars of this pie. If you are able, purchase the best products possible. I used eggs from a local farm and local wildflower honey.
Salted Honey Pie
1 recipe of choice for a 9 inch single crust or best of both worlds pie dough
1/2 c butter melted
1/2 c white sugar
2 Tbsp white cornmeal
1/4 tsp salt
1/3 c honey
1/2 c cream
2 tsp white vinegar
1 tsp vanilla extract (or 1/2 tsp extract and 1/2 tsp bean or powder)
1 or 2 Tbsp sea salt for finishing (Maldon or fleur de sel )
Make pie crust and refrigerate in a disc for a least an hour or up to two days. Roll out pie crust into a circle 1/4 inch thick and line a 9 inch pie plate. Leaving about an inch overhang, tuck the ends under and sculpt the edges. Place in refrigerator while preparing the custard (at least 20 minutes).
Preheat oven to 350
Place sugar, salt and cornmeal into a medium bowl and mix. Pour in the melted butter, making a thick mixture.
Mix in the honey, vanilla and vinegar. Add the eggs one at a time, incorporating well with each addition. Pour in the cream and blend well. Pour mixture into prepared pie shell.
Bake for 50-60 minutes on the center rack of the oven. You will want to be sure that the middle has puffed up and just slightly jiggles when you shake it. The top should be beginning to brown.
Let cool completely and then top with sea salt. Don’t be too shy on the salt (I ended up putting more on after I took these pictures) – it’s a great compliment to the sweet honey. Refrigerate and serve cold. Enjoy!