This honey of a dessert ditches highly processed corn syrup in favour of natural honey for a more rich, complex flavour. Serving the pie at room temperature guarantees the filling will be completely set.
- Portion size 12 servings
- Credits : Canadian Living Magazine: January 2014
MethodPastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with a few larger pieces. Drizzle cold water over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more cold water if necessary. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.
Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.
Let pastry stand at room temperature until slightly softened, about 5 minutes. On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge. Prick bottom all over with fork. Refrigerate until firm, about 30 minutes.
In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat; whisk in honey, vinegar, vanilla and salt. Whisk in eggs.
Sprinkle pecans in pie shell; pour egg mixture over top. Bake on baking sheet on bottom rack in 350 F (180 C) oven until filling is set, 50 to 60 minutes. Let cool completely in pan on rack.
Tip from The Test Kitchen: Put the baking sheet in the oven during preheating—the hot pan underneath the pie plate helps the bottom crust cook to goldenbrown perfection.
Change it up - Honey Walnut Pie: Replace pecans with walnut halves.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 121 mg
- Sugars 31 g
- Protein 5 g
- Calories 434.0
- Total fat 29 g
- Cholesterol 87 mg
- Saturated fat 11 g
- Total carbohydrate 43 g
- Iron 11.0
- Folate 17.0
- Calcium 4.0
- Vitamin A 15.0