I was inspired to make this pie because of my love for Savannah Bee’s Tupelo Honey. This is not your typical honey with buttery undertones and mellow, clean-finishing sweetness like a thick, slow-moving river of liquid sunshine. It’s light, yet decadent, something I put with a charcuterie plate – and it always gets comments from people. I decided to try and revamp my maple syrup pie and use honey instead. The end result is luxurious and complex in flavor. Paired with sweetened whip cream and this is sure to be a new heirloom recipe in your household. I sprinkle the lattice crust with roughly 1/4 tsp. sea salt right before baking.
1/2 c. butter, melted
3/4 c. sugar
1 tbsp. AP flour
3/4 c. Savannah Bee Tupelo Honey
1/2 tsp. sea salt
1/2 c. heavy cream
1 tsp. vanilla
1/4 tsp. sea salt for sprinkling on top
Prepare your pie dough – this recipe makes two crusts, you can easily freeze half and use at a later date OR make two pies.
2 1/2 cups all-purpose flour
3 Tbsp sugar
1 cup (2 sticks) unsalted butter, chilled and sliced
2 egg yolks
1/4 cup ice water (if needed)
In the bowl of a food processor, combine flour and sugar. Add butter, and process until mixture resembles coarse meal, 10 to 20 seconds.
In a small bowl, lightly beat egg yolks; add ice water. With machine running, add the egg mixture in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and roll each disk between two silpats to desired size. Transfer to the refrigerator and chill at least 20 minutes. Remove dough from refrigerator and place in pie pan. If dough is stiff, allow to warm up and gently place in pie pan. Finish the edge as you would desire, prick bottom of crust with fork to ensure no air bubbles. Place into the refrigerator to chill.
Mix the filling ingredients together in a bowl with a whisk to ensure they are evenly incorporated and pour into chilled pie shell. Place into an oven that has been preheated to 350 degrees and bake for 50-60 minutes, rotating pie 2/3 of the way through baking if necessary to ensure even browning. Pie is done when center is set and not watery when jiggled..
Remove pie from oven and allow to fully cool. This is a custard pie and does not completely set until it comes to room temperature. Serve with sweetened whip cream if desired.