Gardening Charlotte

Honey Pie Recipe

My British friend Gina made this recipe earlier this summer and it was delicious, especially when I found a frozen piece several weeks later. This recipe makes one 9-inch pie.

For the pie crust

11⁄4 cups unbleached all-purpose flour

1⁄2 teaspoon kosher salt

11⁄2 teaspoons granulated sugar

1 stick cold unsalted butter (cut into half-inch pieces)

1⁄2 cup cold water

2 tablespoons apple cider vinegar

1⁄2 cup ice cubes

For the honey pie filling

1 stick unsalted butter (melted)

3⁄4 cup granulated sugar

1 tablespoon white cornmeal

1⁄2 teaspoon kosher salt

1 teaspoon vanilla paste or vanilla

3⁄4 cup honey

3 large eggs

1⁄2 cup heavy cream

2 teaspoons white vinegar

1 – 2 teaspoons soft sea salt flakes (for finishing)

For pie crust:

1. Stir flour, salt, and sugar together in a large bowl. Add butter pieces and coat with the flour mixture.

2. Cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain. Do not over blend.

3. Combine water, apple cider vinegar, and ice.

4. Sprinkle 2 tablespoons of the ice water mixture over the flour mixture, and mix and cut it in until fully incorporated.

5. Add more ice water mixture, 1 to 2 tablespoons at a time, until dough comes together in a ball, with some dry bits remaining.

6. Squeeze and pinch with your fingertips, sprinkling dry bits with more small drops of the ice water mixture, to combine.

7. Shape the dough into a flat disc, wrap in plastic, and refrigerate for at least 1 hour, preferably overnight, to give the crust time to mellow. Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.

For pie filling:

1. Have ready and frozen one pastry-lined 9-inch pie pan, crimped.

2. Position a rack in the oven center. Preheat oven to 375°F.

3. In a medium bowl, stir together melted butter, sugar, cornmeal, salt, and vanilla (paste or regular vanilla).

4. Stir in honey and eggs one at a time, followed by the heavy cream and vinegar.

5. Place the frozen pie shell on a rimmed baking sheet and strain the filling through a fine-mesh sieve directly into the pie shell, or strain it into a separate bowl and then pour it into the shell. Bake on the middle rack of the oven for 45 to 50 minutes, rotating 180 degrees when the edges start to set, 30 to 35 minutes through baking.

6. The pie is finished when the edges are set and puffed up high and the center is no longer liquid but looks set like gelatin and is golden brown on top.

7. Allow to cool completely 2 to 3 hours.

8. Sprinkle with flake sea salt.

9. Serve slightly warm or at room temperature with a dollop of whipped cream.

The honey pie will keep refrigerated for 4 days or at room temperature for 2 days. It freezes really well.

Charlotte Ekker Wiggins is a beekeeper, gardener and sometimes cook. Published by El Dorado Springs Sun once in print and online with author’s permission. Copyright 2017, all rights reserved. This column may not be reprinted, republished or otherwise distributed without author’s permission. Contact Charlotte at gardeningcharlotte at gmail dot com.

HOW SWEET IT IS – The key to a good honey pie, or any recipes with honey, is to use local honey, most readily available in the fall. Store honey at room temperature. (Photos by Charlotte Ekker Wiggins).

WHIPPED CREAM A MUST – A slice of Gina’s honey pie recipe the first time it was taste-tested and yes, I splurged and added whipped cream.