1284. Honey Pie

Honey pie was the resulting outcome of a little human's love for Whinny the Pooh and weekly demand for a new type of pie. I was skeptical at first, but the pie was really shining through the honey flavor.
The salt gives a nice gourmet balance, and the flaky crust is now a firm staple at MCW. I suppose you can use any type of honey you like here. The original recipe stipulated runny dark honey, but I used white honey which is what we prefer, and it was great.

Ingredients:

For the crust:
1 1/4 cups flour
1/2 Tbsp powder sugar
1/4 tsp salt
1/2 cup chilled butter, cut into 1/2-inch cubes
1/4 cup (about) ice water

For the filling:
115g butter, melted
1/3 cup sugar
1 Tbsp flour
1/2 tsp salt
1 tsp vanilla
3/4 cup honey
3 large eggs, room temperature
1/2 cup sour cream or heavy cream
1 Tbsp apple cider vinegar

Method:
To make the crust: Blend flour, powder sugar, and salt in large bowl. Cut butter into flour mixture using pastry blender or fork. Stir in just enough water with fork until dough holds together.
Roll out the crust and line the bottom and sides of a 9-inch pie dish. Crimp the sides.
To make the filling
Preheat the oven to 375F . Line the pie shell with foil and fill with pie weights. Bake the dough until it starts to set around the edges and turns a light golden brown. Remove the foil and weights, and continue to bake until the crust is very light golden brown. If it puffs up during baking at this point, gently press it down by poking it with a fork a few times and using a spatula to tap it down. Do not bake the pie shell until dark brown. Remove the pie shell from the oven to a wire rack. Reduce the heat of the oven to 350F.
In a medium bowl, whisk together the melted butter, sugar, flour, salt, vanilla, and honey. Whisk in the eggs one at a time, then mix in the sour cream and vinegar. Scrape the filling into the baked pie shell. Bake for 45 to 50 minutes until the edges are golden brown and the center is almost set. It should still jiggle, but not be watery.
Let the pie cool on a wire rack. Sprinkle with flaky sea salt before serving.

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