recipe: salted honey pie
Dec. 2nd, 2022 09:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rugbrod I make this every year for thanksgiving. The link I had in my pie crust recipe post is not functional anymore but thankfully I had it written down! So, this is not my own recipe, but unfortunately it's hard to credit a blog that directs to error pages in its entirety now.
Let this be a reminder to everyone, if you really like a recipe on the internet, make sure to keep a backup copy, you can't rely on recipe blogs staying up forever!
Ingredients:
-1 pie crust, blind baked and cooled
-1 stick butter
-1/2 cup heavy cream
-3/4 cup granulated sugar
-255 g (3/4 cup) honey
-1 tbsp cornmeal
-1/2 tsp coarse kosher salt or 1/4 tsp fine salt
-1 tsp vanilla paste or 1 1/2 tsp vanilla extract
-3 large eggs
-2 tsp white vinegar
-flaked salt for finishing
Instructions:
-Pre-heat the oven to 375 F
-Mix together the heavy cream, granulated sugar, honey, cornmeal, salt and vanilla.
-In a 1-quart saucepan or larger, heat the butter until slightly browned.
-When the butter is browned, turn off the heat and whisk in the cream/sugar mixture.
-Next, whisk in the eggs and vinegar, and mix until thoroughly combined. (if there's a layer of oil on the top of your mixture, just keep whisking until it's all smooth)
-Bake for 50 minutes, turning halfway through baking. The filling will look jiggly when it comes out of the oven, but as long as it is not liquid (the browned top stays set when you jiggle it), it's good to go!
-Let the pie cool completely before sprinkling salt on top and serving.
Notes:
-browning the butter is optional, if you're really in a rush it only has to be melted. I don't think it was in the original recipe and it might be something I added later on, but it only helps the flavor!
-the quality of your honey is a huge factor here since it's such a simple recipe and honey is the major flavor. I'm not usually an ingredients snob, but if possible, it's really best to get honey from a farm or a farmer's market rather than the honey bear from the grocery store. Even if you don't have any local farms, choosing a more high-end raw honey from your store will make a difference. It's worth it.
-As for the type of honey: I usually use wildflower honey. In my opinion the ideal honey recipe is something with a bit of a stronger flavor than clover honey, but clover honey is also fine if that's what's available to you. I don't recommend this recipe with a very dark honey like buckwheat. (if you really have buckwheat honey you want to use up, pecan pie is probably a better use for it.)
Let this be a reminder to everyone, if you really like a recipe on the internet, make sure to keep a backup copy, you can't rely on recipe blogs staying up forever!
Ingredients:
-1 pie crust, blind baked and cooled
-1 stick butter
-1/2 cup heavy cream
-3/4 cup granulated sugar
-255 g (3/4 cup) honey
-1 tbsp cornmeal
-1/2 tsp coarse kosher salt or 1/4 tsp fine salt
-1 tsp vanilla paste or 1 1/2 tsp vanilla extract
-3 large eggs
-2 tsp white vinegar
-flaked salt for finishing
Instructions:
-Pre-heat the oven to 375 F
-Mix together the heavy cream, granulated sugar, honey, cornmeal, salt and vanilla.
-In a 1-quart saucepan or larger, heat the butter until slightly browned.
-When the butter is browned, turn off the heat and whisk in the cream/sugar mixture.
-Next, whisk in the eggs and vinegar, and mix until thoroughly combined. (if there's a layer of oil on the top of your mixture, just keep whisking until it's all smooth)
-Bake for 50 minutes, turning halfway through baking. The filling will look jiggly when it comes out of the oven, but as long as it is not liquid (the browned top stays set when you jiggle it), it's good to go!
-Let the pie cool completely before sprinkling salt on top and serving.
Notes:
-browning the butter is optional, if you're really in a rush it only has to be melted. I don't think it was in the original recipe and it might be something I added later on, but it only helps the flavor!
-the quality of your honey is a huge factor here since it's such a simple recipe and honey is the major flavor. I'm not usually an ingredients snob, but if possible, it's really best to get honey from a farm or a farmer's market rather than the honey bear from the grocery store. Even if you don't have any local farms, choosing a more high-end raw honey from your store will make a difference. It's worth it.
-As for the type of honey: I usually use wildflower honey. In my opinion the ideal honey recipe is something with a bit of a stronger flavor than clover honey, but clover honey is also fine if that's what's available to you. I don't recommend this recipe with a very dark honey like buckwheat. (if you really have buckwheat honey you want to use up, pecan pie is probably a better use for it.)
