Honey Pie
Blue Hill at Stone Barns conducted a search for the perfect pie recipes, drawing budding bakers and seasoned pros to submit their recipes for some of the most delicious pies. This is Gabrielle Langholtz's award-winning recipe.
Ingredients
Makes one 9-inch pie .
- FOR THE CRUST
- 3/4 cup Rendered Leaf Lard, frozen
- 2 1/2 cups all-purpose flour
- 1 teaspoon coarse salt
- 1 tablespoon sugar
- 4 tablespoons unsalted butter, cut into small pieces and frozen
- Heart Beet , for garnish
- FOR THE FILLING
- 1 cup honey, preferably organic wildflower
- 3 tablespoons unsalted butter
- 4 large eggs
- 1 teaspoon pure vanilla extract
- Pinch of freshly grated nutmeg
Directions
- In a large bowl, stir to combine flour, salt, and sugar. Add butter and frozen lard; toss with a fork until coated with flour mixture. Using a pastry blender, cut butter and lard into the flour until it resembles a coarse meal. Working quickly, drizzle 6 tablespoons ice water into the mixture, and toss with a fork to combine. If the dough seems dry, add more ice water, one tablespoon at a time, until it just holds together.
- Gather dough into a ball and divide into two equal pieces. Shape each piece into a disc and wrap each in plastic wrap. Refrigerate 1 disc for at least 30 minutes and up to 1 day. Freeze remaining dough for another use.
- Roll out dough between 2 pieces of wax paper into a 13-inch round. Fit dough into a 9-inch pie plate, pressing it into the edges. Trim to a 1-inch overhang all around. Crimp edge and prick bottom of pie shell using the tines of a fork. Cover with plastic wrap; chill pie shell until firm, about 30 minutes.
- Preheat oven to 350 degrees. Prepare filling: Heat honey in a medium saucepan until warm; remove from heat; stir in butter. Place eggs, vanilla, and nutmeg in a medium bowl; whisk to combine, add honey mixture. Pour into prepared pie plate, and bake until center is set, about 1 hour.
First published December 2006/2007