Salty Honey Pie

When I visited New York earlier this year I made a big, no huge, list of places I wanted to eat.  You know, important things first.  One of the spots on my extensive foodie inventory was Four and Twenty Blackbirds pie shop in Brooklyn so I could try their famous salty honey pie.  I’ve always wanted to visit a pie shop after falling in love with the Pie Hole in Pushing Daisies, so I was beyond thrilled to find this little beauty.  Doubly so when I discovered it was across the road from The Morbid Anatomy Museum, one of the big stops of our trip.

Salty Honey Pie from Four & Twenty Blackbirds Pieshop

While indulging in copious amounts of pie I also managed to pick up a copy of the Four and Twenty cookbook, you know, so I could continue to indulge my greedy little face back home.  I decided to take it for a spin recently and just had to make their crowning glory, the salty honey pie.

This pie, ahh man, it’s a sweet tooth’s dream come true.  Deliciously sweet custard topped with a sprinkle of crunchy salt, it’s just perfect.  Irresistible almost!

I’ve made this pie twice now, the first time I was feeling a little lazy and used shop bought pastry. Boo hiss.  It was a total failure, if you do decide to make this pie I implore you to make your own crust.  You won’t be sorry!

Salty Honey Pie from Four & Twenty Blackbirds Pieshop

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Salty Honey Pie

Salty Honey Pie


  • Author: Katie Deacon
  • Prep Time: 20 minutes plus chilling
  • Cook Time: 45 minutes
  • Total Time: -25499002.183333 minute
  • Yield: 8 slices
  • Category: Pies and Tarts
  • Cuisine: Baking

Description

This salty honey pie from Four and Twenty Blackbirds has a deliciously sweet custard topped with a sprinkle of crunchy salt, it’s just perfect.  Irresistible almost!


Ingredients

For the crust:

  • 120g unsalted butter, cubed
  • 360g plain flour
  • 2tsp caster sugar
  • 80ml  buttermilk
  • 1/2tsp salt

For the filling:

  • 120g unsalted butter
  • 100g caster sugar
  • 1tbsp polenta
  • 2tsp vanilla extract
  • 250g honey
  • large, free range eggs
  • 120ml double cream
  • 2tsp apple cider vinegar
  • 1 – 2tsp flaked salt

Instructions

  1. First of all make the crust. Put the flour, butter, sugar, and salt in a large mixing bowl blend together with your fingers until the mixture resembles coarse crumbs. Add the buttermilk and stir until the mixture forms a ball. (If the mixture is too crumbly, add cold water as needed to bring it together.) Wrap the dough in plastic wrap and place in the fridge for at least an hour.
  2. Unwrap the dough and place it on a lightly floured surface. With a rolling pin, roll out the dough until it’s around 11″ round, big enough to overlap your pie dish. Transfer the dough to a 9″ pie dish, fold any overlap under itself and crimp the edges*. Cover with plastic wrap and pop in the fridge while you prepare the filling.
  3. Heat the oven to 175°C. Melt the butter in a small saucepan over medium-low heat. Combine the melted butter, sugar, polenta and vanilla extract in a medium bowl. Whisk in the honey, then beat in the eggs one at a time. Add the cream and vinegar and whisk to combine.
  4. Pour the filling into the chilled pie crust and bake until the top and edge of the pie are golden brown and the centre of the pie is jiggly but no longer liquid, 45 to 55 minutes. Allow to set for a few hours and serve at room temperature sprinkled with flaked salt.

Keywords: Four and Twenty Black Birds, Brooklyn, Pie, Salty Honey Pie, New York

*How to crimp a pie crust

8 Comments

  1. Emma Phillips
    July 16, 2016 / 7:55 am

    Looks lovely! I can feel my teeth tingling at it already 🙂

    • Katie Deacon
      July 23, 2016 / 8:26 am

      It's a total tooth tingler ;)Katie xoxo

  2. themarylousaga
    July 16, 2016 / 9:27 pm

    salivating over the thought….mmmmm…..would love to have a make ….summer holiday project…making day x

    • Katie Deacon
      July 23, 2016 / 8:27 am

      Let me know if you decide to make it. I'd love to see.Katie xoxo

  3. The Wandering Pit
    July 18, 2016 / 11:03 am

    Sounds and looks yummy!

    • Katie Deacon
      July 23, 2016 / 8:27 am

      Thank you :)Katie xoxo

  4. Mephisto003
    July 22, 2016 / 6:57 pm

    I would like to know where I can gat a knife like that. looks amazing.

    • Katie Deacon
      July 23, 2016 / 8:26 am

      Scour vintage stores, the knife in the photo was actually only 50p!Good luck hunting :)Katie xoxo

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