Honey Salty Heaven On A Plate

This week the Princess asked if we could make a pie together. “Sure” I replied nervously as I mentally inventoried my winter pantry. “How about some nice cookies instead ?” I suggested brightly…no go. It was pie. Challenge was on. Pie from my current “week behind on my shopping” kitchen stash. To the rescue…my favorite pie book! I suggest everyone find a copy…immediately if not sooner. The four and Twenty Blackbird Pie Book changed my baking life at the Country Living Fair in Rhinebeck, New York in 2014.

Salty-Honey pie? It was never one to jump off the page for me. It always seemed a little odd. However, I did have all the ingredients on hand and it seemed relatively easy for a Mama and four year old assistant baker to complete. It was also sweet and salty…a powerful combination for people like me who can’t pick a side in the snack decision.

Who would think that these few humble ingredients would make a pie akin to pastry perfection!

The Usual Cast Of Characters

Salty Honey Pie

makes one 9-inch pie

For the Filling:

1/2 cup (1 stick) unsalted butter, melted

3/4 cup granulated sugar

1 tablespoon white cornmeal

scant 1/2 teaspoon salt

2 teaspoons pure vanilla extract)

3/4 cup honey

3 large eggs

1/2 cup heavy cream

2 teaspoons apple cider vinegar- a change from the original recipe…it was all we had.

1 to 2 teaspoons flaked sea salt

The Steps to Glory

Preheat the oven to 375 degrees F.  Place a rack in the center of the oven.

To make the filling, in a medium bowl whisk together melted butter, sugar, cornmeal, and salt.  Split vanilla bean  and add the vanilla bean scrapings (or extract, if using) into the butter mixture and whisk until thoroughly combined.  Whisk in honey.

Add the eggs, one at a time, whisking to combine.

Whisk in heavy cream and vinegar.

Pour the filling into the prepared pie crust.

Bake pie for 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the center.  Open the oven and rotate the pie halfway through baking.  Remove from the oven and allow to rest for at least 4 hours before serving.  Serve warm or at room temperature, and sprinkle with sea salt just before serving.

Imagine a Pie as sweet as this Princess…I don’t think one even exists, even with my magical pie book!

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12 thoughts on “Honey Salty Heaven On A Plate

  1. The Princess is so beautiful, can’t believe how much she’s grown! I’m sure that she is a perfect baking assistant. Your pie looks delicious and is a must try for sure. The cookbook is definitely going to be ordered too. Thank-you!

    Liked by 1 person

  2. Last year, two of my sisters and a friend drove over 1,000 miles to Pie Town New Mexico for their pie festival. We had lots of fun, but all agreed that my homemade pie was better. After we got home my sis texted me that the best pie in the world was at Four and Twenty Blackbirds in NY. We’re all hoping to get there some day. : ) I would have been attracted to this pie from the get go. Sounds as delicious as pecan, one of my favs! Thanks for sharing with SYC.


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