If a salty honey pie and a French apple pie had a baby it would look like this. salty honey pie is one of my all time favourites, I have made it a few times using the recipe from the four and twenty black birds pie book. I thought it would be fun to add apple it, a French apple pie is baked custard and apple in so I thought the same would work with a honey pie. I added sage into the pastry for extra flavour, I love adding sage in pastry for apple recipes whether it is for sweet or savoury recipes. I cut out little leaves with the off cuts of pastry with a knife and stuck them around the edge. when I melted the butter I added some sage leaves into the pan in the hope to infuse some sage into it. this pie was really wonderful we just really loved it. I have been so excited about posting this recipe for you. I used some really good strong quality honey which I think added to the intense flavour, I used this one and realised afterwards it is an apple tree honey what a coincidence.
adapted from four and twenty blackbirds pie book
1¼ c. unbleached all-purpose flour
½ tsp. kosher salt
1½ tsp. granulated sugar
sage leaves (about 6)
¼ lb. (1 stick) cold, unsalted butter, cut into ½-inch pieces
½ c. ice water
2 tbsp. cider vinegar
½ c. ice
1. Stir the flour, salt, and sugar in a large bowl. Add the butter pieces and coat with the flour mixture using a bench scraper or spatula. cut the sage with some scissors into small pieces.
2. With a pastry blender, cut the butter into the flour mixture, working quickly until mostly pea-size pieces of butter remain (a few larger pieces are okay; be careful not to over blend).
3. Combine the water, cider vinegar, and ice in a bowl or large measuring cup.
4. Sprinkle 2 tbsp. of the ice water mixture over the flour mixture, and mix and cut it in with a bench scraper or spatula until it is fully incorporated.
5. Add more of the ice water mixture, 1 to 2 tbsp. at a time, using the bench scraper or your hands (or both) to mix until the dough comes together in a ball, with some dry bits remaining.
6. Squeeze and pinch with your fingertips to bring the dough together, sprinkling dry bits with small drops of the ice water mixture, if necessary, to combine. Shape dough into a flat disc.
7. Flour a flat surface, then roll out dough into a 12- to 13-inch circle. Carefully place dough in 9-inch pie pan, trim hanging edges, and crimp. Wrap pan in plastic and refrigerate for at least 1 hour, preferably overnight, to give crust time to mellow. (Wrapped tightly, the dough can be refrigerated for 3 days or frozen for 1 month.)
For the filling
¼ lb. (1 stick) unsalted butter, melted (with a few sage leaves in to infuse)
¾ c. granulated sugar
1 tbsp. white cornmeal
½ tsp. kosher salt
1 tsp. vanilla paste
¾ c. honey
3 lg. eggs
½ c. heavy cream
2 tsp. white vinegar
1 to 2 tsp. flake sea salt, for finishing
one large bramley apple
1. Have ready the frozen or refrigerated pastry-lined 9-inch pie pan.
2. Position a rack in the centre of the oven and preheat the oven to 375°.
3. In a medium bowl, stir the melted butter, sugar, cornmeal, salt, and vanilla paste.
4. Stir in the honey and the eggs one at a time, followed by the heavy cream and vinegar.
5. Remove the pie shell from the refrigerator or freezer, place on a rimmed baking sheet, peel the apple and cut in thin slices with a mandolin and place in the pie shell and strain the filling through a fine-mesh sieve directly into the pie shell (or strain it into a separate bowl and then pour it into the shell). the apples
6. Bake on the middle rack of the oven for 45-50 minutes, rotating 180 degrees when the edges start to set, 30-35 minutes through baking.
7. The pie is finished when the edges are set and puffed up high and the centre is no longer liquid but looks set like gelatine and is golden brown on top.
8. Allow to cool completely on a wire rack, 2-3 hours.
9. Sprinkle with flaky sea salt.
10. Reheat or serve at room temperature. (The pie will keep for 4 days in the refrigerator or at room temperature for 2 days.)