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    Gabrielle’s Salted Honey Pie for India

    Source of Recipe

    Martha Stewart website

    Recipe Introduction

    A local bakery turned us onto this pie, and I found this recipe while looking for a recipe to replicate and make it for daughters birthday. Was not sure if it would be as good as the bakery’s ... but it was!

    Recipe Link: http://

    List of Ingredients

    (I did not use this crust, and just used a frozen deep dish pie crust)
    2 1/2 cups unbleached all-purpose flour, plus more for surface
    1 tablespoon sugar
    Kosher salt
    4 tablespoons unsalted butter, cut into small pieces
    3/4 cup cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
    1/4 to 1/2 cup ice water

    3/4 cup plus 2 tablespoons honey (preferably organic wildflower)
    3 tablespoons unsalted butter
    4 large eggs
    1 teaspoon pure vanilla extract
    1/2 teaspoon freshly grated nutmeg
    Kosher salt


    Crust: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
    2. Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)

    3. Filling: Meanwhile, warm honey in a saucepan over low heat. Remove from heat, and stir in butter.
    4. Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.

    5. Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.
    6. Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.

    7. Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.

    After removing I sprinkled just a tiny bit of the kosher salt over the top of the crust so that it would stick to the top of the pie as it cooled.




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