Gabrielle's Honey Pie
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.
Martha Stewart Living, November 2010
Gallery
Credit:
Marcus Nilsson
Recipe Summary
Ingredients
Directions
Cook's Notes
Make ahead: Dough can berefrigerated for up to 3 days orfrozen for up to 1 month. Thawbefore using.
Variations
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.