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Four & Twenty Blackbirds broiled in a salty honey pie.

Jan 10, 2014

A few months ago, back during the height of "pie season", my female parent sent me a link to Daily Candy that featured this pie. The name intrigued me: Salty honey pie. Sounded awesome. As far equally I'm concerned salted anything is pretty delicious- salted caramel, salted chocolate, etc.

I know of this pie shop & the name is pretty awesome. Not simply that, but the cover of the book is awesome too:

The Four & Twenty Blackbirds pie book.

So anyway, now that the holidays accept wound down & I'm not on a blistering schedule of specific traditional treats, I thought I'd make this salted honey pie & run into how it is. See if it lives up to the idea of deliciousness that I (& anybody else) has in my head. I made it twice (this is the 2nd 1). The first 1 didn't wait that swell because I used a larger pie plate than I should have for the sake of convenience, and the crust slid downwardly into the filling. This one was ultimately the better-looking one, and then aesthetically speaking it "won." However both tasted fantastic.

Salty honey pie recipe from Four + Twenty Blackbirds pie shop.

I recall information technology's Jay'due south new favorite pie.

And I am ever, ALWAYS bad at pie crust. Always. I but can't get it perfect, ever. Oh well.

Salty honey pie.

SALTY HONEY PIE (from 4 & Twenty Blackbirds'southward new cookbook)

For the nine-inch double crust:
  • 1 i/iv c. unbleached all-purpose flour
  • ane/2 tsp. kosher common salt
  • i 1/2 tsp. granulated sugar
  • one/4 lb. (i stick) cold, unsalted butter, cut into 1/2-inch pieces
  • i/2 cup water ice h2o
  • 2 tablespoons cider vinegar
  • one/2 cup ice

Directions:

  1. Stir the flour, salt, and carbohydrate in a large basin. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula.
  2. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to overblend).
  3. Combine the water, cider vinegar, and ice in a basin or large measuring cup.
  4. Sprinkle 2 tbsp. of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
  5. Add more of the water ice h2o mixture, 1 to 2 tbsp. at a fourth dimension, using the bench scraper or your hands (or both) to mix until the dough comes together in a brawl, with some dry bits remaining.
  6. Clasp and pinch with your fingertips to bring the dough together, sprinkling dry bits with minor drops of the ice water mixture, if necessary, to combine. Shape dough into a apartment disc.
  7. Flour a flat surface, then gyre out dough into a 12- to 13-inch circle. Carefully place dough in ix-inch pie pan, trim hanging edges, and crimp. Wrap pan in plastic and refrigerate for at least 1 hour, preferably overnight, to give crust time to mellow. (Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 calendar month.)

Salty honey pie!

For the filling:
  • 1/4 lb. (1 stick) unsalted butter, melted
  • 3/4 loving cup granulated sugar
  • 1 tablespoon white cornmeal
  • one/2 teaspoon kosher salt
  • 1 teaspoon vanilla paste (Nielsen-Massey makes a readily available ane)
  • 3/four cup honey
  • three big eggs
  • 1/2 loving cup heavy cream
  • ii teaspoons white vinegar
  • 1 to 2 teaspoons scrap sea salt (similar Maldon), for finishing

Directions:

  1. Have ready the frozen or refrigerated pastry-lined 9-inch pie pan (yep yous can use a frozen pie crust for this, but defrost information technology, put it in the pan & then refrigerate it or freeze it once more).
  2. Position a rack in the center of the oven and preheat the oven to 375°.
  3. In a medium bowl, stir the melted butter, carbohydrate, cornmeal, salt, and vanilla paste.
  4. Stir in the honey and the eggs one at a time, followed by the heavy cream and vinegar.
  5. Remove the pie trounce from the refrigerator or freezer, place on a rimmed baking sheet, and strain the filling through a fine-mesh sieve straight into the pie shell (or strain it into a separate bowl and then pour information technology into the crush).
  6. Broil on the center rack of the oven for 45-50 minutes, rotating 180 degrees when the edges commencement to fix, 30-35 minutes through baking.
  7. The pie is finished when the edges are fix and puffed upwards high and the center is no longer liquid but looks gear up like gelatin and is aureate dark-brown on top.
  8. Allow to cool completely on a wire rack, 2-three hours.
  9. Sprinkle with flaky sea salt.
  10. Reheat or serve at room temperature. (The pie will keep for four days in the refrigerator or at room temperature for 2 days.)

Salty honey pie from the Four + Twenty Blackbirds pie book.

I used Maldon sea salt on peak, and I'd advise y'all be a little liberal with information technology. You want that saltiness to really come up through. I know, I know, Maldon is $10.00 for a lilliputian over 2 cups of salt… but it's WORTH it. And don't get Also crazy with it, you lot don't want a thick layer of salt only you definitely desire to gustatory modality information technology. It makes the pie!

You can too substitute i/two teaspoon of vanilla excerpt instead of the paste if you must. I'd recommend getting the vanilla paste, it'southward a skillful thing to have. Just if y'all decide to make this pie at- oh, say 3 a.yard. & yous have none… extract volition exist fine.

Four + Twenty Blackbirds' salty honey pie recipe.

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