Salted Honey Pie
Note: Have the pastry-lined pie pan frozen and ready before you begin.
1 single-crust pie shell
1/4 pound (1 stick) unsalted butter, melted
3/4 cup granulated sugar
1 tablespoon white cornmeal
1/2 teaspoon kosher salt
1 teaspoon vanilla paste
3/4 cup honey
3 large eggs
1/2 cup heavy cream
2 teaspoons white vinegar
1 to 2 teaspoons flake sea salt, for finishing
1. Have ready and frozen one pastry-lined 9-inch pie pan, crimped. Position a rack in the center of the oven; preheat oven to 375 degrees.
2. In a medium bowl, stir together melted butter, sugar, cornmeal, salt and vanilla paste. Stir in honey and eggs, one at a time, followed by the cream and vinegar.
3. Place the frozen pie shell on a rimmed baking sheet. Strain the filling through a fine-mesh sieve directly into the pie shell.
4. Bake on the middle rack 45 to 50 minutes, rotating 180 degrees when the edges start to set, about 30 to 35 minutes through the baking time. The pie is finished when the edges are set and puffed up high, the center is no longer liquid, but looks set, like gelatin, and is golden brown on top.
5. Let cool completely on a wire rack, 2 to 3 hours. Sprinkle with flake sea salt. Serve slightly warm or at room temperature. The pie will keep refrigerated for 4 days or at room temperature for 2 days.
-- Courtesy Emily and Melissa Elsen, "The Four & Twenty Blackbirds Pie Book" (Grand Central Life & Style, $30, 224 pages)