Honey Buttermilk Pie with Cinnamon Praline – Astor Apiaries

Honey Buttermilk Pie with Cinnamon Praline

This recipe comes from delicious.com, visit their website for more.

Treat yourself to this delicious southern classic. We’ve combined the rich buttery filling with our honey and cinnamon praline for a taste that will make your mouth water. It’s sure to be one of the best desserts you’ve ever made!


  • 15g plain flour
  • 15g fine polenta
  • 50g brown sugar
  • 50g unsalted butter, melted, cooled
  • 1 tsp vanilla bean paste
  • 3/4 cup (200g) sour cream
  • 4 eggs, lightly beaten
  • 3/4 cup (180ml) Astor Apiaries NY Buckwheat honey
  • 200ml buttermilk
  • 1/2 cup (110g) caster sugar
  • 1 tsp ground cinnamon
  • Pure (thin) cream, to serve


  • 1 cup (150g) plain flour, plus extra to dust
  • 1/4 cup (40g) fine polenta
  • 90g cold unsalted butter, chopped
  • 1 tbsp caster sugar

Cinnamon and Vanilla Praline

  • 1/2 cup (110g) caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp vanilla bean paste


  • For the pastry, place all ingredients in a bowl with a pinch of salt. Rub in butter until mixture resembles fine breadcrumbs. Add 1/4 cup (60ml) iced water and stir to combine. Gently knead to form a dough. Enclose in plastic wrap. Chill for 30 minutes.
  • Preheat oven to 200°C. Roll out dough on a lightly floured work surface to 5mm thick. Use to line a 23cm x 5cm-deep pie tin. Line with baking paper and fill with pastry weights. Bake for 12-14 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until golden and dry.
  • Meanwhile, to make the filling, place all ingredients, except cream, in a bowl with a pinch of salt and whisk until smooth.
  • Reduce oven to 160°C. Strain filling into pastry case and place on a baking tray. Bake for 45 minutes or until set. Cool slightly, then chill for 3 hours or until ready to serve.
  • Meanwhile, to make the praline, line a baking tray with foil. Place sugar in a non-stick frypan over high heat. Cook, swirling the pan, for 3-4 minutes or until a golden caramel. Add cinnamon and vanilla, and swirl to combine, then pour into prepared tray. Set aside for 30 minutes or until set. Once set, using a mortar and pestle, pound to a fine crumb. 
  • Scatter chilled pie with praline, cut into wedges and serve with cream.

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