For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for yielding flaky baked goods. You can order it from your local butcher.
Make ahead: Dough can berefrigerated for up to 3 days orfrozen for up to 1 month. Thawbefore using.
The TV version used 1 cup honey for the filling and a pinch of nutmeg. The filling wasn't chilled before baking, the crust wasn't blind-baked before adding the filling, and the pie was baked for 1 hour.
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Martha Stewart Member
Rating: 1 stars
this was absolutely revolting. spit it out and threw it out. i don't know if it's because i used cheap honey or what but it was truly disgusting.