Even though I’ve completely saturated myself with sweet indulgences this holiday season, I’ll never deny a good pastry. My oh so lovely friend Donna sent me a link a few week’s back to an online zine that featured a couple of pies from the famed Four & Twenty Blackbirds in Brooklyn. She’d made a pear pie with juniper berries that sounded fantastic. You can find the link, here.
Once I saw the recipe for a salt-studded honey pie, I knew I had to make it mine. It looked simply stunning. And yet…I thought I could personalize it a bit with a few enhancements. I’d recently been gifted a jar of fabulous local honey. I wanted to do right with it, and this pie seemed like the perfect vehicle to transcend it into something extraordinary.
The recipe called for vanilla paste. I thought I could do a bit better by using whole vanilla bean. I scraped the seeds out of the bean and set them in sugar, with a bit of freshly-grated lemon zest. I love the sensuous feeling of using my fingers to combine the sugar with aromatics, the sugar crystals unlocking the essential oils and perfuming the air with vanilla and lemon-scented goodness.
I added sliced almonds to the top, to accentuate the crunch of salt and contrast the silky filling. This pie and baked went from a pale sandy yellow to a dark caramel brown; the almonds developing a tan as the crust bubbled and spit.
Drizzled with a bit of thyme and vanilla-infused honey, sprinkled with flaky Maldon salt and crunchy toasted almonds, this pie is pure heaven. Probably one of the flakiest pastry crusts I’ve made in some time, which I attribute to a bit of old-school pastry cutter technique. A quick blitz in the food processor flirts a bit too much with the gluten in the flour. If nothing else, this crust inspired me to go back to my humble ways of tactile experience with the dough. When you work with your hands, the hands become the intuitive barometer of when something is near completion. The bits of butter strewn throughout the dough formed delicate air pockets that left layers of flaky, meltingly-tender crust.
Oh! And the flavor! The filling, similar in consistency to pecan pie, but without the cloying, one-dimensional sweetness of corn syrup. The elements of buttery pastry, crunchy almonds, and sweet honey reminded me instantly of baklava, the incredible Turkish sweet.
I am already dreaming of when I’ll make it again.
Honey Almond Pie
Note: I used a basic recipe for pate sucree; you can find recipes and techniques in previous blog posts, however I encourage you to try to make the crust without using a food processor. There are excellent tutorials for basic pie crust techniques available online.
For the filling:
1 tsp lemon zest
Seeds of one whole vanilla bean pod (reserve pod for later)
1/4-pound (one stick) butter, melted
1/2-cup cream (not half and half)
1/2 tsp salt
1 tbsp cornmeal
2 tsp white vinegar
You will also need:
1 prepared pie crust, frozen
~2-3 tablespoons sliced almonds
1/4 c honey
Several sprigs fresh thyme
Vanilla bean pod
- Preheat oven to 375 degrees F.
- In a small bowl, rub together sugar, lemon zest and vanilla seeds until aromatic. Set aside.
- Combine honey, salt, and cornmeal; whisk together, then add melted butter, cream and eggs, one at a time, whisking until well-incorporated.
- Add scented sugar and whisk again well, then pour through sieve into prepared crust.
- Bake for ~35 minutes, then sprinkle with slivered almonds. At this point, you may need to cover lightly with parchment to prevent excessive browning. Bake for another 20 minutes until set. This is best tested by giving a gently nudge to the pan; it’s okay if the filling is slightly jiggly; it’ll continue to cook once removed from the oven. However, if it’s sloppy, keep pie in the oven and check at ~5-minute intervals until set.
- Remove from oven, sprinkle with a flourish of sea salt and let it cool. Serve warm, or at room temperature.
When ready to serve, warm honey with a few sprigs of thyme and the vanilla pod, then let steep for ~10 minutes. Strain into a jar, then drizzle over pie and garnish with a few fresh thyme leaves.