Honey Pie
makes 8 servings
For crust:
1 1/2 cups flour
2 tablespoons sugar
3/4 teaspoon salt
1 1/4 sticks very, very cold butter cut into pieces
2 1/2 tablespoons shortening (mine was frozen)
1/4 cup ice cold water
For filling:
1/2 cup butter, melted
3/4 cup white sugar
2 tablespoons cornmeal
1/4 teaspoons salt
3/4 cup honey
3 eggs
1/2 cup cream
2 teaspoons white vinegar
1 teaspoons vanilla
1 or 2 tablespoons sea salt
To make crust:
Place flour, sugar and salt in your food processor bowl. Pulse for 1 to 2 seconds to combine. Add the butter and shortening pulsing, in one-second intervals, 8 to 10 times until it forms a sandy texture. Make sure not to over pulse. Add water 1 tablespoon at a time while pulsing the dough on and off to incorporate water. The goal is to have it wet enough that it will stick together when pinched, but not too much water that it will be sticky. Pulse the food processor until the dough just comes together. Turn dough onto a piece of plastic wrap, wrapping disc up tightly and refrigerate for at least 30 minutes. When ready to use roll dough to desired thickness and transfer to pie plate, use a pairing knife to trim off excess crust.
Crust must be partially baked for this pie recipe, so butter the shiny side of a piece of foil, place the shiny side down on top of the crust and fill with beans or rice. Bake crust at 400 degrees F for 25 minutes, then remove rice/beans and foil and bake for another 6 minutes. Set aside to cool.
To make pie:
In a medium bowl combine melted butter, sugar, salt, and cornmeal. Then add the honey, vanilla and vinegar and mix together. Whisk in the eggs one at a time, then add the cream and whisk to combine everything.
Pour the filling into the pre-baked pie shell and bake at 350 degrees F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Let pie cool to room temperature and sprinkle the entire pie with sea salt.