Salt and Honey Pie
This recipe comes from selfproclaimedfoodie.com, visit their website for more.
You know what's better than pie? Pie with salt and honey. That's right, this is an easy-to-make recipe that will make your mouth water. The salty flavor combined with the sweetness from our Astor Apiaries New York Buckwheat honey makes for a perfect mix. This recipe is not only tasty but also simple to follow. So gather up all your ingredients and then get ready for some delicious pie!
- 1 ⅓ cups All Purpose Flour
- 1 Tablespoon Sugar
- 1 teaspoon kosher salt (or ½ teaspoon sea salt)
- 2 Tablespoon of milk or water
- ¼ cup vegetable oil
- 1 ½ cups cups of sugar
- ¾ cup Astor Apiaries New York Buckwheat honey
- ¼ cup milk powder
- ¼ cup freeze dried corn powder
- 1 teaspoon kosher salt (or 1⁄2 teaspoon of sea salt)
- ½ vanilla bean pod
- 1 cup butter, melted
- ¾ cup heavy cream
- ½ teaspoon vanilla extract
- 8 egg yolks
To make the crust, combine all of the dry ingredients in a mixing bowl. Combine the wet in a second bowl. Add the wet to the dry all at once, and toss together with a fork or rubber spatula until combined. Press the mixture into desired pie pan (9-10 inches). Bake the pie crust with pie weights and parchment for 20 minutes at 350 degrees.
To make the filling, combine the sugar, honey, milk powder, freeze dried corn powder, salt, and vanilla bean pod in a stand mixer with the paddle attachment on low speed. Add the melted butter in 2 additions. Scrape the bowl well - the scraping will allow the finished pie to fully mix.
In a separate bowl combine the heavy cream, vanilla, and egg yolks. Add this combination of liquid ingredients in two additions. Scrape the bowl well. Mix one last time to make sure the mixture is fully homogeneous. If the mixture has a texture like it's “broken”, that's fine, the overall viscosity must be consistent, however. If you've been a lazy-scraper in the early stages you'll regret it at this point.
Fill the pie crust to the brim. Bake at 350 degrees for approximately 40 minutes for a 9 inch pie or 45-48 minutes for a 10 inch. If your pie is 9 inches, you may have some filling leftover. The pie also will appear jiggly even when it's done. Cool completely before serving, some prefer room temperature, some prefer chilled. Either way, Enjoy!