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Salty Honey Pie

November 6, 2015

Salty Honey Pie

~ Mary ~
This is the second time I’ve made this delicious little treat. I was gifted with fresh honey from my childhood friend, Patrick, who is a part-time bee farmer during the summer months. I know you’ll enjoy it as much as we did! It’s a pie like no other and comes together in a snap.

Salty Honey Pie
from Four and Twenty Blackbirds Cookbook

Preheat oven to 375°

One single Pie Crust and freeze it

In a bowl, stir together:

1 Stick Melted Butter

3/4 C Sugar

1 Tbsp Cornmeal

1/2 tsp Kosher Salt

1 tsp Vanilla

3/4 C Honey

3 Eggs – one at a time

1/2 Cup Heavy Cream

2 tsp White Vinegar

Place the frozen pie shell on a rimmed sheet pan and strain the filling directly into the shell.
bake in the middle of the oven 45-50 minutes rotating at the 30 minute marker.

The pie is finished when the edges are set and puffed up high and the center is no longer liquid and looks like gelatin and is golden brown on top.

Cool completely

Sprinkle with

1 tsp Flake Sea Salt

Serve slightly warm.

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