Oh, hi there!
Did you think I forgot about you?
I didn’t.
I know I’ve been gone a while, but I’m back, and I brought you pie.
Delicious, delicious pie. Honey Pie. (It’s a dessert, not a stripper. Promise.)
This is my second first entry in the Fantastical Food Fight! The Fantastical Food Fight is where a group of food bloggers get together and are given a theme or ingredient, a new one every month, and we make a recipe that fits into that theme. It can be either a traditional or non-traditional variation, and the recipes can come out of cookbooks, from blogs, or they can be the blogger’s original recipe.
This blog hop is hosted by Sarah of The Fantastical Sharing of Recipes, and you can find out more about the hop here.
September’s theme is Honey, and I turned to a cookbook by super chef and super hottie Nigella Lawson. I found a recipe for Honey Pie in her book “Simply Nigella: Feel Good Food,” and you guys? She warns in this recipe to cut this into “modest slices” due to the intensity and richness of this and she is 100% correct (of course). It’s a super rich pie, and you’ll be mad if you cut large slices for those you’re serving pie to because they won’t finish it, and you’ll be mad because WHAT A WASTE.
Make sure you set aside plenty of time for this one, because the crust needs to be frozen after you make it. But I promise you, it’s worth it.
Also, tell me what you guys think of the new ingredients layout, and checkout the other recipes in this linkup! There are some fun recipes by some fun bloggers in here!
Honey Pie
From Simple Nigella: Feel Good Food by Nigella Lawson
Ingredients
Crust
1 1/2 cups all purpose flour
1/2 tsp. fine sea salt
1/2 cup light, mild olive oil
1/4 cup whole milk
Filling
7 Tbsp. soft, unsalted butter
1 Tbsp. fine polenta (or cornmeal)
2 tsp. sea salt flakes
1 tsp. vanilla extract
3/4 cup honey
3 XL eggs
2/3 cup heavy cream
2 tsp. apple cider vinegar
Mix dough ingredients (flour, salt, oil, and milk) to form a rough dough.
Press into pie pan and press around the base and a little up the sides. (As you’ll see later, I did not press it far enough up the sides, but spoiler alert: it turned out fine)
Put the crust in the freezer for at least an hour, or up to overnight.
Put a baking sheet in your oven and preheat the oven to 350°F.
Melt the butter in a medium saucepan. Once it’s melted, take it off the heat and let it stand for 5 minutes. Beat in the sugar, polenta, 2 tsp. of sea salt flakes, and vanilla.
Stir in the honey, then beat in the eggs. Mix in the cream and vinegar.
Pour the mixture into the frozen crust.
Hmmm…this doesn’t look promising.
Bake for 50 minutes total, turning the baking sheet around at the 30-minute mark. It’s OK if at 30 minutes, it doesn’t look like it will ever be solid. It’s supposed to look like that.
When it’s done, it will “be a burnished bronze on top, puffy at the edges, and set in a soft jelled way in the middle.” (This is the perfect description, because that’s exactly how it looked.)
Move to a wire rack and sprinkle with 1/4 tsp. of sea salt flakes. Leave it to cool for 2+ hours. (I did not follow this direction, and ate some immediately. No regrets.)
Put whipped cream on it if you want. It doesn’t need it. This pie is amazing.
Do yourself a favor and bake one of these up. You won’t regret it.
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