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- 1 ½ cups all-purpose flour - 1/3 cup granulated sugar - 1/2 teaspoon salt - 1/2 cup unsalted butter, cold and cubed - 1 egg yolk - 2 tablespoons ice water - 1 cup clover honey - 3 large eggs - 1/2 cup heavy cream - 1 teaspoon vanilla extract - 1 teaspoon sea salt (for topping) The first step to making Salted Honey Pie is gathering the ingredients. The crust is key for a tasty pie. You need all-purpose flour, granulated sugar, a pinch of salt, and unsalted butter. The butter must be cold and cubed. This keeps the crust flaky. Next, we need an egg yolk and some ice water to bind the crust. The ice water helps keep the dough cool. Too much heat can make it tough. For the filling, you will want clover honey. This honey is sweet and floral. You also need large eggs, heavy cream, and vanilla extract. These ingredients blend well and create a rich filling. Lastly, don't forget the sea salt for topping! It adds a lovely contrast to the sweet pie. All these ingredients come together to create a dessert that is truly delightful. When you have everything ready, you are set to start making your pie! 1. Mixing dry ingredients: In a large bowl, whisk together 1 ½ cups of all-purpose flour, 1/3 cup of granulated sugar, and 1/2 teaspoon of salt. This mix sets a sweet base for our pie. 2. Incorporating the butter: Add 1/2 cup of cold, cubed unsalted butter to the dry mix. Use a pastry cutter or your fingers to blend until it looks like coarse crumbs. Leave some pea-sized bits for texture. 3. Forming and chilling the dough: In a small bowl, whisk 1 egg yolk with 2 tablespoons of ice water. Slowly add this mix into the flour and butter. Use a fork to gently combine until the dough holds together. Form it into a disc, wrap it in plastic, and chill for at least 30 minutes. This step helps the dough stay tender. 1. Whisking the honey mixture: In a mixing bowl, combine 1 cup of clover honey, 3 large eggs, 1/2 cup of heavy cream, and 1 teaspoon of vanilla extract. Whisk until smooth. The honey gives a rich sweetness, while the eggs and cream add body to the filling. 1. Rolling out the dough: On a floured surface, roll out the chilled dough into a circle. It should be large enough for a 9-inch pie pan. Carefully place it in the pan and trim any excess. Crimp the edges if you like. 2. Blind baking the crust: Preheat your oven to 350°F (175°C). Place the pie crust in the oven and bake for 15-20 minutes. It should be lightly golden and firm. Let it cool slightly on a wire rack. 3. Filling the pie and final baking: Pour the honey filling into the cooled crust, spreading it evenly. Return it to the oven and bake for 25-30 minutes. Check if it jiggles slightly in the center; that means it’s done. To avoid a tough crust, handle the dough gently. Overworking it makes it tough. Mix the butter into the flour until it looks like wet sand. You want some small bits of butter left. This helps create a flaky crust. Chilling the dough is key. After mixing, form it into a disc and wrap it. Chill it for at least 30 minutes. This relaxes the gluten and makes rolling easier. For the filling, check the consistency. It should be smooth and thick, not runny. If it seems too liquidy, give it a good whisk. This helps blend everything well. If it still looks watery, let it sit for a few minutes. The honey will thicken as it sits. When you serve the pie, think about how it looks. Cut it into neat slices. Place each slice on a pretty plate. Top it with whipped cream or some fresh fruit. A drizzle of honey makes it look fancy, too. This pie shines with simple, elegant touches. {{image_4}} You can make Salted Honey Pie your own by adding spices. A sprinkle of cinnamon or nutmeg adds warmth and depth. These spices blend well with the honey’s sweetness. You can also switch honey types. Wildflower honey gives a unique flavor twist. Each type of honey brings its own notes, so feel free to experiment! Need a gluten-free crust? You can use almond flour or a gluten-free blend. This will keep the pie tasty and safe for gluten-free eaters. If you want a dairy-free option, swap heavy cream for coconut cream or a nut milk. Both will give a rich texture without dairy. Making these changes keeps the pie delicious for everyone! You can store Salted Honey Pie at room temperature or in the refrigerator. If you choose room temperature, cover the pie loosely with foil or plastic wrap. It stays fresh for up to two days this way. If you want to keep it longer, place it in the fridge. In the fridge, the pie lasts up to five days. To enjoy leftovers, reheating is simple. Preheat your oven to 350°F (175°C). Place the pie on a baking sheet and cover it with foil. Heat for about 15 minutes. This warms it up without making the crust soggy. You can also enjoy it cold, straight from the fridge. Either way, it's a treat! Salted Honey Pie is a sweet treat made with a creamy honey filling. The flavor is a mix of sweet and salty, making it hard to resist. This pie uses clover honey, which adds a floral note. The crust is buttery and complements the rich filling. You get a smooth texture, with a hint of salt on top that enhances the sweetness. Each bite is a delightful balance of flavors. Yes, you can freeze Salted Honey Pie! To freeze, let the pie cool completely. Wrap it tightly in plastic wrap and then in foil. This keeps the pie fresh for up to three months. When you want to eat it, thaw it in the fridge overnight. After thawing, let it sit at room temperature for a bit before serving. This helps regain its fresh taste. The best honey for this pie is clover honey. It has a light, sweet flavor that works well in desserts. You can also try wildflower honey for a more complex taste. If you want a stronger flavor, go for orange blossom honey. Each type adds its unique character to the pie. Choose a honey you enjoy, as it will shine through in the final dish. Making Salted Honey Pie ahead is easy! You can prepare the crust a day before. Simply chill it in the fridge overnight. For the filling, mix it up and pour it into the crust the next day. Bake as directed. If you want to make it even earlier, bake the pie and let it cool. Store it in the fridge, and it will last for a few days. Just remember to add the sea salt topping just before serving for the best taste. This post shared how to make a delicious Salted Honey Pie from scratch. I covered ingredients for the crust and filling. I detailed step-by-step instructions, tips for a perfect pie, and variations to try. Storing and reheating tips ensure your pie stays tasty. Remember, baking is fun! Enjoy every step and make it your own. With practice, you'll impress everyone with your pie-making skills. Don't be afraid to experiment with flavors. Happy baking!

Salted Honey Pie

Indulge in the sweetness of Salted Honey Pie with this easy-to-follow recipe! Learn how to create a flaky crust filled with rich clover honey, eggs, and cream, topped with a sprinkle of sea salt for that perfect savory-sweet balance. This delightful dessert is perfect for any occasion and will wow your guests. Click through to explore the full recipe and impress everyone with your baking skills!
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Ingredients
  

1 ½ cups all-purpose flour

1/3 cup granulated sugar

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 egg yolk

2 tablespoons ice water

1 cup clover honey

3 large eggs

1/2 cup heavy cream

1 teaspoon vanilla extract

1 teaspoon sea salt (for topping)

Instructions
 

Make the Pie Crust: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. Add the cold, cubed unsalted butter to the bowl. Using a pastry cutter or your fingertips, mix the butter into the dry ingredients until the mixture resembles coarse crumbs, with some larger pea-sized bits remaining.

    Combine Wet Ingredients: In a small bowl, whisk together the egg yolk and ice water until fully incorporated. Gradually pour this mixture into the flour and butter mixture, using a fork to gently combine until the dough starts to come together. Avoid overworking the dough to keep it tender.

      Chill the Dough: Form the dough into a disc shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes to allow the gluten to relax. This will make rolling it out easier.

        Preheat Oven: While the dough is chilling, preheat your oven to 350°F (175°C).

          Roll Out the Dough: On a lightly floured surface, roll the chilled dough out into a circle large enough to fit a 9-inch pie pan. Carefully transfer the rolled-out dough to the pie pan, and trim any excess hanging over the edges. Use your fingers to crimp the edges as desired for decoration.

            Blind Bake the Crust: Place the assembled pie crust in the preheated oven and bake for 15-20 minutes, or until the crust is lightly golden and firm. Once done, remove the pie crust from the oven and let it cool slightly on a wire rack.

              Prepare the Filling: In a mixing bowl, combine the clover honey, large eggs, heavy cream, and vanilla extract. Whisk together until the mixture is smooth and homogenous, ensuring there are no lumps.

                Fill the Pie Crust: Carefully pour the honey filling into the cooled pie crust, spreading it evenly with a spatula or back of a spoon.

                  Bake the Pie: Return the filled pie to the oven and bake for an additional 25-30 minutes, or until the filling is set in the center and lightly puffed up. Check for doneness by gently shaking the pie; it should jiggle slightly but not be liquid.

                    Cool and Serve: Once baked, remove the pie from the oven and allow it to cool to room temperature on a wire rack. Just before serving, generously sprinkle the top with sea salt to create a delightful contrast to the pie's sweetness.

                      Prep Time: 45 mins | Total Time: 1 hour 30 mins | Servings: 8

                        - Presentation Tips: For an elegant serving, slice the pie and place each slice on a dessert plate. Top with a generous dollop of lightly whipped cream and a delicate drizzle of honey to enhance its sweetness and visual appeal.