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Source: Salty Honey Pie

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When a friend of mine took up beekeeping this spring, I started keeping track of recipes that prominently feature honey. Given that my friend’s a bit of a pie guy, when Katya pointed out this recipe, I knew I had to try it. I received my first jar of Spiderdoodle Honey from Doug about a month ago, and while I’ve been enjoying it in my weekend coffee (and in honey-lemon-ginger teas while recovering from a cold), I hadn’t baked with it just yet. This weekend we went out for dinner to celebrate his birthday, so I figured it was the perfect occasion to bake him a pie.

 

I got a tiny bit creative with the crust, since the rest of the recipe was pretty straightforward. I keep seeing gorgeous pie crust designs various places on the web, and I’ve never tried anything fancier than a lattice. Since this didn’t have a top crust, the only place to play was the border, so I braided it.

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Braiding the crust

It was easier than I thought, but you have to be really gentle with the strips of dough. Fortunately, the cream cheese pie dough from Rose is super forgiving – and I use nothing else for pastry, any more.

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Looks pretty good before baking

I haven’t quite hit perfect timing on partially pre-baked crusts, yet. You want it baked enough that it won’t get soggy when a wet filling is added, but not so baked that it burns during the second baking cycle.

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Just a touch too dark

Despite my careful watch, it got just a bit too dark in the first round. As a result, I actually partially cooked the filling in a pot on the stove, before putting it in the shell & back in the oven. I didn’t want it coming out with a burnt crust and under-done filling.

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Vanilla bean paste + local honey. Winning combination!

This is what it looked like straight out of the oven. At this point, it was still super jiggly, but given that it was still bubbling furiously, I figured the filling would still be cooking for a few minutes even after removal from the oven.

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Bubbly honey pie

After it cooled, I sprinkled it with coarse sea salt. The recipe called for flake salt, which I couldn’t find, and I thought the crunch of the coarse salt would make a nice contrasting texture, which it did. The recipe also called for 1-2 tbsp of salt, but I just couldn’t bring myself to sprinkle on more than a few (large) pinches. The tasters said it was just the right amount of salt. 🙂

I’m not sure if I’d change anything if I were to make this again. Maybe throw in some raisins, like a giant butter tart. This is basically sugar pie (tarte au sucre), but with honey.

I ended up exchanging the pie for another jar of honey. 🙂 Fair trade, I think! I want to try honey caramels, next!

 

Source: Salty Honey Pie

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