Salty Honey Pie Recipes

Steps:

• TO MAKE THE CRUST:.
• Combine 1 cup cold water, 1/8 cup apple cider vinegar, and 1/4 cup ice, mix well. Set aside.
• Whisk the dry ingredients together. Using a pastry cutter, blend in the butter, being careful not to overwork during this step. The butter should be in pea-sized chunks - not too big, but not completely incorporated.
• Slowly add the ice water and vinegar mixture, one tablespoon at a time, and bring the dough completely together by hand, again being careful not to overwork. you may only need 4 tablespoons of the ice water/vinegar mixture - add another tablespoon if the mixture is still too dry to bring the dough together. Aim to create a marbleized effect, so that the butter is still visible. Wrap in plastic wrap, and chill 1 hour or more before use.
• Pre-bake the crust: Roll the dough out to fit a 9-inch pie pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in the fridge for at least 20 minutes.
• Line the crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dried beans if you don't have pie weights. Distribute them evenly.
• Bake in a 375º oven for 20 minutes. Allow to cool slightly before filling with custard.
• TO MAKE THE PIE:.
• Melt butter and combine with the sugar, salt, and cornmeal to make a thick paste.
• Add the honey, vanilla paste, and vinegar and mix together.
• Mix in the beaten eggs and the cream until all ingredients are well combined.
• Pour the filling into the pre-baked pie shell and bake at 350º for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly.
• Once cooled (at least one hour), finish with a sprinkling of flake sea salt.
• Slice and serve with whipped cream.