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Lilac sugar salty honey pie filling

salty honey pie with floral lilac sugar adapted from four and twenty blackbirds pie book
Course Dessert
Cuisine American

Ingredients
  

  • 1/2 cup melted unsalted butter
  • 1/2 cup lilac infused sugar
  • 1 tbsp white cornmeal
  • 1/2 tsp salt
  • 1 vanilla bean
  • 3/4 cup runny honey
  • 3 large eggs (or four medium)
  • 1/2 cup heavy cream
  • 2 tsp apple cider vinegar

Instructions
 

  • Preheat the oven to 375 degrees F. Place a rack in the centre of the oven.

    To make the filling, in a medium bowl whisk together melted butter, lilac sugar, cornmeal, and salt. Split vanilla bean and add the vanilla bean scrapings (or extract, if using) into the butter mixture and whisk until thoroughly combined. Whisk in honey.

    Add the eggs, one at a time, whisking to combine.

    Whisk in heavy cream and vinegar.

    Place chunks of roasted rhubarb in to the prepared pie crust then pour in the filling. Bake pie for 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the centre. Open the oven and rotate the pie halfway through baking. Remove from the oven and allow to rest for at least 4 hours before serving. Serve warm or at room temperature, and sprinkle with sea salt just before serving.

    I added some honeycomb and lilac flowers for more decoration.