Grab your stand mixer and local honey to recreate this heavenly pie recipe at home. The sweet-salty combination between the filling honey-cream filling and buttery homemade crust recipe strikes a mouth-watering balance. Remember to prepare the dough before starting the filling; all you need are five basic ingredients. Then combine sugar, sea salt, honey, heavy cream and more to cure that sweet tooth. This honey pie recipe puts floral sweetness front and center, sure to delight anyone. Check out Basic Kitchen in downtown Charleston for an in-person slice. You’ll have a chance at tasting locally sourced wildflower honey from Apis Mercantile; or, order some online for at home use.
1¾ cups flour
¼ cup cornmeal
1 teaspoon salt
⅔ cup extra virgin olive oil
⅓ cup whole milk
½ cup butter, melted and cooled to room temperature
⅔ cup sugar
¼ cup, minus 1 tablespoon, yellow cornmeal
1 teaspoon of flaky sea salt, plus more to finish
½ tablespoon vanilla extract
3 eggs, beaten
½ cup Apis Mercantile wildflower honey
⅔ cup double/heavy cream
1 tablespoon apple cider vinegar
For the crust:
For the filling:
- Make the crust: In the bowl of a stand mixer, combine flour, cornmeal, salt, oil, and milk and mix on low speed until a rough ball forms. Using your hands, bring the dough together, it should be soft and malleable.
- Spray a push bottom tart pan with cooking spray. Push the dough into the pan, ensuring there are no holes or tears. Place on a sheet tray and cover. Freeze for at least 1 hour.
- Make the filling: Preheat oven to 350 degrees and place sheet tray in the oven.
- In the bowl of a stand mixer, combine butter with sugar, cornmeal, sea salt, and vanilla extract on medium-low speed until well incorporated.
- Turn the speed to low and stir in the honey. Once combined, beat in the eggs on medium-high speed until the batter turns slightly lighter in color, about 3 minutes. Return speed to low and add in the cream and vinegar, and mix until incorporated.
- Pour filling into frozen pie shell and place on sheet in the oven. Bake for 50 minute, rotating halfway through, until the top is bronze and slightly jiggly. Allow to cool, then sprinkle with sea salt flakes.
- Recipe by Charlie Layton, executive chef of Basic Kitchen, Charleston