Salted Honey Pie
Ingredients
Instructions
  1. Make pie crust and refrigerate in a disc for a least an hour or up to two days. Roll out pie crust into a circle 1/4 inch thick and line a 9 inch pie plate. Leaving about an inch overhang, tuck the ends under and sculpt the edges. Place in refrigerator while preparing the custard (at least 20 minutes).
  2. Preheat oven to 350
  3. Place sugar, salt and cornmeal into a medium bowl and mix. Pour in the melted butter, making a thick mixture. You will want to whisk this for a little bit until the mixture changes texture and the melted butter gets absorbed. Definitely go at it for about a minute.
  4. Mix in the honey, vanilla and vinegar. Add the eggs one at a time, incorporating well with each addition. Pour in the cream and blend well. Pour mixture into prepared pie shell.
  5. Bake for 40-50 minutes on the center rack of the oven. You will want to be sure that the middle has puffed up and just slightly jiggles when you shake it. If the pie has too many air bubbles, gently pierce with a toothpick as you wait for the final minutes of baking. The pie will shrink and settle as it cools.
  6. DO NOT OVER-BAKE. Custard pies that have been over-baked will have an appearance of the custard being separated when sliced and will weep. Trust your judgement and take the pie out when the center is just starting to set.
  7. Set on a wire rack to cool and top with sea salt. Don’t be too shy on the salt (I ended up putting more on after I took these pictures) – it’s a great compliment to the sweet honey. Store in the refrigerator, serve at room temperature. Enjoy!