Pie #39 went to my cousin Ashley. I’ve been looking forward to making a pie for her, because she seems to be one of the biggest fans of this whole year-of-pies. She says she always looks forward to seeing who I give a pie to, what kind it is, and always has something nice to say about how it looks. Thanks, Ashley! And, she is no slouch at baking things herself. I’ve been impressed MANY times by her cupcake baking skills – always with home made buttercream frosting. Yum! Actually, I once brought a little cupcake from the famous Magnolia Bakery in NYC all the way home with me, just for Ashley. Because I knew she would appreciate it! One little cupcake, in a cute little box. It went through the metal detector at airport security, and right onto the airplane with me. I think the flight attendant was impressed that it sat on the fold-down table throughout the whole flight, and I didn’t eat any of it. Of course not. That wouldn’t have been right!

This one is called a Salted Honey Pie, and from what I heard, it was really good!


Salted Honey Pie


recipe for a single 9 inch pie crust
1/2 c butter melted
3/4 c white sugar
2 Tbsp white cornmeal
1/4 tsp salt
3/4 c honey
3 eggs
1/2 c cream
2 tsp white vinegar
1 tsp vanilla paste
1 or 2 Tbsp flake sea salt for finishing (Maldon is a good choice)

Preheat oven to 350 degrees.

Prepare the pie crust, fit it to a 9-inch pie plate, and pre-bake the shell.

Melt butter and combine with the sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend. Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt.

:: Carrie ::