INGREDIENTS:
- 1 stick of cold butter grated (I freeze mine for 1 hour, grate and put the grated butter in a bowl back in the freezer until I need it)
- 1½ cup of all purpose flour - 2 tsp granulated sugar
- ½ tsp salt1⁄3 cup buttermilk
- 1 egg lightly beaten for an egg wash
FILLING INGREDIENTS:
- 1 stick of butter melted
- ½ cup of granulated sugar
- 1 tbsp of white cornmeal
- ½ tsp salt
- 2 tsp pure vanilla extract
- ¾ cup raw honey
- 3 large eggs
- ½ cup of heavy cream
- 2 tsp apple cider vinegar
- 1-2 tsp flaked sea salt (I used pink Himalayan)
INSTRUCTIONS:
For the crust 1. In a large bowl whisk together the flour, sugar and salt and then add the grated butter and work it into the flour mixture with your fingers. Create a well in the middle of it and pour in the buttermilk. Use a fork to bring the dough together and try to moisten all the flour bits. You want the mixture to be quite shaggy and not wet but do add a little more buttermilk to bring it together if needed.
Dump the mixture onto a floured surfaced. Gently knead into a flat disk, wrap it in plastic wrap and refrigerate for 1 hour at least or overnight like I usually do. Roll out the dough on a well floured surface until It is about 12 inches in diameter and then transfer it to the pie pan. Trim the edges so that they are pretty much even with the pie pan and then fold the edges under and crimp them using your fingers. Cover it with plastic wrap and store in the fridge while you prep the filling
Preheat oven to 375 ° F
For the filling 1. In a medium bowl whisk together the melted butter, sugar, cornmeal, salt and vanilla extract until combined. Then add the honey whisking it well to fully incorporate it. Then add the eggs one at a time whisking thoroughly to combine.
Whisk in the heavy cream and vinegar.
Take the crust out of the fridge and lightly brush the edges of the pie crust with egg wash. Then pour the filling into the crust and bake for 45-55 minutes until pie is a deep golden brown and puffed around the edges and set in the centre.
Once done remove it from the oven and allow it to rest for 4 hours before serving.
Serve with a dollop of whip and a sprinkle of salt and enjoy
(Source: https://www.oliveandmango.com/salty-honey-pie/)
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