Happy New Year my friends! It’s just about time to tie a pretty ribbon on this year. A wrap.
But… not before we make a Honey Pie. It’s been a sweet year. I mean that most literally. It feels like we should wrap the year up with pie, because I’m pretty sure my heart is part muscle and part pie. I’m also fairly certain that honey runs through my veins. And so here we are… with Vanilla Sea Salt in tow.
Let’s make a pie and call it a year… almost almost.
Original Photography Shot with the Canon EOS 6D Digital SLR. The perfect multimedia solution.
This Salty Honey Pie recipe comes from the very special The Four and Twenty Blackbird Pie Book. I’m newly crushing on this book. So much so, that I got this book for my dad for Christmas. I had to take the book for a test drive before I wrapped it up and gifted it, naturally… so I chose this beautifully sweet custard pie.
This pie bakes up like a custard pie. That means we start with melted butter, sugar, eggs, and milk or cream of some sort.
A tablespoon of cornmeal is added for a bit of texture, too… whisked together with the melted butter, sugar, and salt.
Honey is up next! I used a raw sage honey. It’s a lovely amber color with a mild/hint of herby flavor. I think any sort of honey would be wonderful, but I might steer away from buckwheat honey.
Eggs are whisked in one at a time, all proper like. Heavy cream and a splash of vinegar are last.
We’ve made pie crust together about 458 time. It’s a stellar combination of butter, flour, and buttermilk smashed together and chilled.
You can find more step-by-step pie instructions with this Peach and Blueberry Pie post.
Rolled and trimmed.
And filled.
I consider this pie nouveau comfort food. The custard pie is honey-sweet and familiar. The crust is buttery, flakey, and downright perfect. The addition of sea salt (or in my case, Vanilla Sea Salt) adds the most interesting balance. I love salt in my desserts. Salt is really what keeps you coming back for more. This pie’s brazen use of finishing salt feels crazy and luxurious, and new, and weirdly just right. Make the pie. Buy the book. Do it all! (I promise to be less bossy in the new year.) (Not true.)
Salty Honey Pie
makes 1 9-inch pie
For the Crust:
1/2 cup (4 ounces) cold unsalted butter, cut into small cubes
1 1/2 cup all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon salt
1/3 cup cold buttermilk
For the Filling:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup granulated sugar
1 tablespoon white cornmeal
scant 1/2 teaspoon salt
1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
3/4 cup honey (I use raw sage honey)
3 large eggs
1/2 cup heavy cream
2 teaspoons apple cider vinegar
1 to 2 teaspoons flaked sea salt (I used Vanilla Sea Salt)
To make the crust, in a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers (or a potato masher), work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
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.
Barbara
I made this today, pie crust and all. It was really, really delicious but I fed it to some salt haters so we left off the salt. I get why you might want a counterpoint to the sweet (although it was not at ALL cloying and I loved it) so next time, I think I will top it with toasted salty butter pecans. Great recipe! Thanks.
Joy the Baker
Fair enough. Great idea on the salty buttered pecans!
Kelly hood
Hi Joy,
Can this pie be baked in advance and frozen? Thank you!
Kelly Hood
Hi Joy-
Do you recommend blind baking this crust? Thank you for your wonderful recipes- you are awesome!
Blessings ??
joythebaker
I don’t often blind bake this pie crust but you absolutely could!
Jeff Winett
I first saw the concept for this pie from a Lebovitz newsletter…..but then of course I had to go a “googling”, cuz I obsess. I found my way to your rendition, and knew in my gut that it would be the version I would make. This pie was so off the hook delicious, that I can’t even say. But there is a teeny bit more that I would like to say! I have found an outrageous new baking technique that has changed my pie baking life forever. I put my oven rack in the very lowest position, and then I place my “baking steel” (originally purchased solely for pizzas) on the low rack. I preheat my oven for at least 45 minutes to fully heat soak the steel. Then I place my unbaked pie directly onto the steel. My bottom crusts have never been better, and I don’t think I’ve “par baked” a crust for loose fillings in over a year. I also discovered with this technique that you do need to dock the dough before filling, by using a fork maybe about 8 times towards the very middle of the pie, so the crust stays flat while baking. Your pie crust intrigued me, and while we swooned over what you shared, I wanted to give this another go, with a crust I’ve been making for years. I also did one more tweak. I baked my pie at 325° for 1 hour 20 minutes. I have to say the pie was nirvana. This time, the color of my pie was evenly golden, and what you’ve started will be repeated (please God) many, many….MANY times. Thank you Joy for upping my pie game.
Kris
We had a pie contest yesterday at our work. One of my colleagues made this pie – she won hands down. It is the best pie I’ve had in a long while. Everybody wanted the recipe – which she willingly shared. Can’t wait to make this myself.
The Sugary
I’ve actually never heard of a honey pie before but I’m excited to try it :) and your pictures are beautiful!
mads248
That is one of the most beautiful pumpkin pies I ever saw! I love that you use apple cider vinegar and cornmeal—very unique!!!
Joynot
The title of this recipe is “Salty Honey Pie” and there is no pumpkin in the recipe. Perhaps you meant to comment in a different post?
charles Luby
if a pie requires 60 min in a regular oven how long do I bake it in a convection oven?
joythebaker
A convection oven needs to be turned down 25 degrees and baked for about 15 minutes less. I would keep an eye on it.
Emily
I just made this pie and popped it in the oven, before 45 minutes were up it was already burning, no puffed edges and a barely set center. Very, very disappointed.
Sarah V.
Just for clarification, did you use an unbaked pie shell, or did you pre- or partially pre-bake your shell? Thanks!!
joythebaker
i used an unbaked pie shell
mattea
if I can’t find cornmeal, can I substitute regular all-purpose flour?
Eric
Just made this pie and it was far to sweet for my tastes. Couldn’t even finish a slice. I would recommend using much less sugar in the recipe. I normally enjoy honey pie but this recipe disappointed.
Robin
I tried this pie at Terrain in Gulf Mills and knew I had to make it for Thanksgiving. It was the only pie to completely go- not a crumb left! I made it again for Pi Day- it is absolutely delicious!
Caitlin
There are no words for the salty sweet decadence that is this pie. My quality of life and butter intake have significantly increased since finding your blog!
travis highley
i saw a video about salty honey pie as a pumpkin pie substitute for the holidays. google let me to this recipe. it’s in the oven for thanksgiving tomorrow. sweet honey goodness is filling the air of my whole apartment right now….
Annalise
Would it be possible to substitute polenta for cornmeal here, or is the grind too different for it to work? This pie has won a high-stakes competition to make it on our Thabksgiving table this year.
Jennifer
Hi,
Do you know if I can use a different pie crust? This recipe says I can only keep it in the fridge for three hours and I want to make it the night before.
Bhiravi
I baked this with a friend last night and we were both blown away by how good it was! I was having trouble imagining a honey-flavored custard pie, but it turned out perfectly. The salt really makes it.
Also, I loved the touch of buttermilk in the crust. So good. I actually tried using powdered buttermilk (reconstituted in water) for the first time ever. It was a miracle– all the flavor of regular buttermilk, without having a half gallon sitting in my fridge.
I ended up with a little extra pie crust from this recipe, and I think I’m going to use it to make a fresh tomato & pecorino galette for lunch today!
Beauty follower
Looks delicious!
https://beautyfollower.blogspot.gr
Laura @ Laura's Culinary Adventures
Honey Pie, I could get into that! You always have such beautiful pictures.
Stacy (Every Little Thing)
I made this last Christmas and it is heavenly. Good choice!
food nerd
what a beautiful pie! sounds like a twist on a chess pie (the Louisville version) which is one of my favorites! takes me back to my childhood!
Sheena
I just made this pie today — and I’m still waiting for it to cool. It looks so delicious, and I want it in my belly right now. Also, the recipe for the pie dough was PERF. Pie dough has never been my strong point, but it’s 2014 now, and I will DOMINATE the pies.
Emily @ Life on Food
I got this cookbook for Christmas. I cannot wait to start making some of the pies. This one is definitely topping the list.
hannah
wow u have great inspiration lovin’ ur blog joy.
brianne
happy new year, Joy! thank you for all the awesome recipes you share with us! here’s to 2014!
Miranda
I’ve never heard of Honey Pie before, but this looks amazing! I can’t wait to try the recipe.
Whitney
Have the book and love it! I have made the pie a few times over the last few years before the book came out and every time I end up baking the pie for at least twenty minutes longer than directed. I bake it on the middle rack. Joy, did you think your pie was quite jiggly when you took it out? Perhaps I should get an oven thermometer, but this is the only recipe I have to bake for twenty to thirty-five minutes extra to get the “slight jiggle” and deep golden brown top.
Also, I use less salt than called for to finish it. I got some fancy flake sea salt to finish it with, but if I use the full amount it is way too salty! So my advice readers is to be careful when your sprinkling your salt on top, taste your salt if you need to, just to make sure you don’t overdo it!
Overall I love this pie and always get lots of compliments from whoever tastes it!
Sharan
What is a good substitute for cornmeal? I don’t have it readily available in India, and I don’t want that to stop me from trying out this recipe!!
Heidi - Apples Under My Bed
I love your pie posts so much. What a perfect way to finish the year! This pie is ridiculously good. I had it on my visit to NYC after blog her (yes, in the voice) food this year. I fell hard for the shop, for their pies, & came home to make this very salty honey pie. Amazing. Love your additions too. Love it all. Happy 2014! x
Candice @ The Savory and The Beautiful
I love the combo of sweet and salty. Happy New Year Joy. Thank you for yet another year of whole-hearted posts. Your personality really does jump off the page. I always think, if i knew you, you’d be the type of friend i’d laugh with about booty shaking, old loves, and of course food. Wish you all the best in the new year!
Xo
Candice
Tracy
This sounds like a chess pie made with honey…..I may have to try this next year for Thanksgiving-since my husbands family LOVES chess pie (it’s a Southern thing I think:)
Sophie
This looks so darn good! I have slowly begun working my way up to enjoying straight honey (clover, mind you, haha), so I think I might have to make this pie! As always, your pictures are breathtaking.
xoxo
Sophie
Mallory @ Because I Like Chocolate
I love that you used your vanilla salt in this! Mmm!
Katy
I’ve never had a honey pie but it sure looks delicious! I bet your dad loved the xmas gift and that cookbook looks gorgeous. Nice, clear photos are a must for cookbooks. Happy New Year!
Katrina @ Warm Vanilla Sugar
This is my pie dream, joy!! It looks perfect!
Tasneem
I, too, have been crushing on this book. It is so good!
jamie levine
This looks wonderful! A sweet year, indeed!
Tracy | PeanutButter and Onion
This pie looks so yummy. I love saly and sweet together!
Pam
Happy New Year Joy! Pie crusts still scare me. This one calls for buttermilk, the peach & blueberry pie crust used the cider vinegar – is one easier to work with than the other?
Annie @ Annie's City Kitchen
Ok, I made a pie similar to this last year and it was…… not great. Mainly because I think I undercooked it. But seeing your pictures makes me want to take another stab at it!
Jeanne
Pie, me oh my, I love pie! This sounds amazing!
Ellen
I’ve had this pie before (straight from the source) and it is REALLY good! Excellent choice! I can’t wait to try making it myself.
bakerkat
Looks like a great way to start the New Year
Robyn
I thought you were in holiday!? Looks amazing!
Lesley
Oooh this sounds amazing. I’ve seen this recipe around, but for some reason I wasn’t fully compelled to make it until I saw it here. I guess I just trust you. :) For the flaked sea salt.. if I use Maldon, should I crush up the flakes before I measure it?
Averie @ Averie Cooks
That pie looks and sounds so good and that entire cookbook sounds right up my alley. I vaguely remember another blogger mentioning it and I maybe pies like this will inspire me to make more! That’s a huge category of desserts I need to expand. Starting with this honey pie! Pinned! Have a very Happy New Year, Joy!
Belinda@themoonblushbaker
what a pie! I have got to try this creation. Salted Honey is one of newest obessions; I love the combo on scones!
Happy new year joy!
Ellen
Happy New Year!!! Sweet and salty in the form if my favorite thing (pie) does strike me as the right way to start things off;)
Bianca @ Confessions of a Chocoholic
Happy New Year! What a lovely way to close out 2013 :)
Julie
Pie nouveau – love it. Love pie. Ring in the new!
gracebeekman
How lovely! I’ve heard of salted caramel…but salted honey sounds divine! :)
https://sometimesgracefully.com
Renee @ Awesome on $20
This sounds absolutely lovely. Honey is gorgeous, and I imagine vanilla salt is like magic. Can we throw some vanilla bean ice cream on top?
Laura (Tutti Dolci)
Gorgeous, love the salt finish!
Julie Hashimoto-McCreery
i’ve had a major crush on this recipe for a few months now… the luscious honey laden custard makes my stomach happily do flip-flops in anticipation. i cannot wait to try it out, too!