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Ingredients
- makes one yummy 9-inch pie
- adapted from The Four & Twenty Blackbirds Pie Book
- for the crust (makes enough for a single crust 9-inch pie) Feel free to use your own favourite pie crust recipe. :)
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 1/2 cup (that's 1 stick) very cold, unsalted butter - cut into chunks
- 1/2 cup ice water
- 2 Tablespoons apple cider vinegar
- ingredients
- 1/2 cup (that's 1 stick) unsalted butter, melted
- 3/4 cup granulated sugar {Note: I reduced mine by about 3 Tablespoons.)
- 2 Tablespoons cornmeal (I used yellow)
- 1/4 teaspoon salt
- 3/4 cup of your favourite honey {Note: Pick a delicious honey - its flavour will dominate the pie.}
- 3 large eggs
- 1/2 cup heavy cream
- 2 teaspoons white vinegar
- 1 teaspoon vanilla paste (or 2 teaspoons pure vanilla extract)
- 2 Tablespoons fleur de sel, for garnish
Preparation
Step 1
Mornings here, I put my French on: underthings, white blouse, a tight skirt.
This pie is a minxy ingénue. It's voluptuous - gussied up in an all butter crust and bedecked with fleur de sel, but the toothsome honeyed filling keeps it grounded and homey. In all honesty this in one of the best pies I've had the pleasure of meeting. For anyone drained by the winterest of all winters, this pie will make you remember things; sweet honey, lush spring greens, wildflowers, dusty long driveways, and sticky ice cream fingers.
broke my camera (always use a step ladder when taking overhead photos, not a pile of mismatched books). Until I can find a replacement my posts may be few and far between. xo
makes one yummy 9-inch pie
(makes enough for a single crust 9-inch pie)
1/2 cup (that's 1 stick) very cold, unsalted butter - cut into chunks
1/2 cup (that's 1 stick) unsalted butter, melted
Prepare the crust: In a large mixing bowl - whisk together the flour, cinnamon (if using), salt, and sugar. Add the chunks of cold butter - toss to coat. Using a pastry blender, cut the butter into flour mixture until you're left with nubby bits of butter the size of oatmeal flakes and peas. {Note: Don't worry about uniformity, it's better to under-mix.}
In separate small bowl, combine ice water and apple cider vinegar.
Sprinkle about 2 Tablespoons of ice water mixture over flour/butter mixture. Use a bench scraper to mix/cut until water is incorporated into dough. Adding about
of ice water mixture at a time, continue to mix/cut until dough just starts to form a ball and holds together when pinched (you probably won't need to use all the ice water/vinegar). Gather the dough into a ball - if necessary, wet your fingers and gently nudge any dry bits of dough into the ball.
Shape the dough into a flat disc and wrap in plastic. Refrigerate for at least 4 hours or overnight.
On floured surface, roll the chilled disc of dough out into a 12-inch circle (about 1/8-inch thick). Gently place circle into a 9-inch pie plate and trim the edges so there's about a 1-inch overhang. Tuck excess dough under and crimp edges with your fingers or the tines of a fork. Cover and chill for at least 30 minutes.
Preheat oven to 350 F.
For the filling: In a large mixing bowl, whisk together the melted butter, sugar, cornmeal and salt. Add honey and whisk vigorously until well combined. Add the eggs one at a time, whisking for about 1 minute after each addition. Add cream, white vinegar, and vanilla paste (or extract, if using) and whisk (once more!) till combined and mixture is smooth.
Pour filling into chilled pie shell. Bake 45-60 minutes, or until the filling puffs up like a marshmallow and the center is just
-wobbly. Remove pie from oven and place onto cooling rack. After about one hour, sprinkle pie with fleur de sel.
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