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ultimate-salted-whiskey-honey-pie

Salted Whiskey Honey Pie

  • Author: Chef mia
  • Cook Time: PT45M
  • Total Time: 30 minute

Description

A sweet pie with a buttery crust filled with a smooth caramel custard made of honey, brown sugar, and double cream, finished with a dash of whiskey and flakes of sea salt for balance.

Ingredients

Scale
  • Pie Crust
  • 1/2 recipe Ginger and Baker pie dough or one roll refrigerated pie dough
  • 2 1/2 cups flour
  • 2 tsp fine sea salt
  • 3/4 cup unsalted butter, chilled and cut into 1/2 inch pieces
  • 1/4 cup vegetable shortening (or 6 Tbsp additional butter), chilled and cut into 1/2 inch pieces
  • 1/2 cup + 1 Tbsp ice cold water
  • 1 tsp lemon juice or vinegar
  • Filling
  • 1/2 cup unsalted butter, melted and cooled
  • 1/3 cup sugar
  • 3/4 tsp kosher or sea salt
  • 1 Tbsp cornmeal
  • 2 tsp vanilla extract
  • 1 pinch nutmeg
  • 3/4 cup local honey
  • 3 large eggs
  • 1/2 cup heavy whipping cream
  • 1 Tbsp apple cider vinegar or white wine vinegar
  • 3 Tbsp bourbon (optional)
  • 1–2 tsp flaked salt (such as Maldon or fleur de sel) to finish

Instructions

  1. Pie Dough:
  2. Combine flour and salt in a medium bowl.
  3. Add chilled butter and shortening, tossing to coat with flour.
  4. Smash the butter/shortening pieces between your fingers to flatten to about dime size.
  5. Gently stir the mixture to flatten most pieces.
  6. Mix ice cold water with lemon juice or vinegar.
  7. Drizzle half of the lemon water over the flour mixture and stir until dough turns shaggy.
  8. Add remaining water tablespoon by tablespoon, stirring between additions, until dough comes together.
  9. Gather dough into a ball and knead 2-3 times.
  10. Press into a disk, wrap, and refrigerate at least 1 hour.
  11. Roll dough into a 14-inch round and fit into a 9-inch pie plate.
  12. Trim overhang to leave about 1 inch, fold under and crimp edges.
  13. Chill the crust in refrigerator 30 minutes to 1 hour.
  14. Filling:
  15. Preheat oven to 375°F.
  16. Add egg yolks to a bowl and set aside.
  17. Heat heavy cream, brown sugar, cornstarch, and salt in a medium saucepan over medium heat, stirring constantly until it reaches a rolling boil and thickens.
  18. Remove from heat.
  19. Temper eggs by slowly whisking in spoonfuls of the hot cream mixture into egg yolks.
  20. Whisk egg yolk mixture back into remaining cream mixture until smooth.
  21. Add honey, vanilla extract, and bourbon (if using).
  22. Pour filling into chilled pie crust.
  23. Bake 40-45 minutes until bubbly and golden brown on top.
  24. Cool pie to room temperature, then refrigerate until firm and cold.
  25. To Serve:
  26. Sprinkle pie with flaked sea salt.
  27. Enjoy.

Find it online: https://exorecipes.com/ultimate-salted-whiskey-honey-pie-2/