HONEY PIE
A hint of honey flavors this old-fashioned honey custard pie that comes together quickly with simple ingredients. Don't be afraid of blind-baking the crust, it's easy to do. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 40-50 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Top each serving with optional toppings as desired. Refrigerate leftovers.
Nutrition Facts : Calories 374 calories, Fat 17g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 375mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
GABRIELLE'S HONEY PIE
For this pie's crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig's kidneys and is famed for yielding flaky baked goods. You can order it from your local butcher.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Makes one 9-inch pie; Serves 8 to 12
Number Of Ingredients 12
Steps:
- Crust:Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
- Filling:Meanwhile, warm honey in a saucepan over low heat. Remove from heat, and stir in butter.
- Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.
- Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.
- Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.
- Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.
HONEY PIE
This custardy pie is to die for. It features a buttery, flaky crust with more buttery sweetness in the filling and a strong honey flavor. enhanced by both the vanilla and almond extract.
Provided by Marianne Williams
Categories Custard and Cream Pies
Time 3h40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C) with a rack in the middle of the oven. Place a medium bowl in the freezer to chill.
- Fit pie crust dough into a 9-inch pie plate. Fold edges under and crimp as desired. Place a piece of parchment paper onto the pie dough and fill with pie weights.
- Bake in the preheated oven until crust is just starting to set, about 18 minutes. Remove pie from oven, and remove parchment with beans from the pie. Set aside to cool slightly while preparing the filling. Reduce oven temperature to 375 degrees F (190 degrees C).
- Whisk together butter, 1/4 cup white sugar, brown sugar, cornstarch, vanilla, salt, and almond extract in a large bowl. Add honey and whisk until completely smooth. Add eggs, 1 at a time, and whisk until each is completely incorporated before adding the next. Whisk in lemon juice and 2/3 cup heavy cream. Pour filling into pie crust, and place in the middle rack of the oven.
- Bake in the preheated oven until browned and set, but still slightly jiggly in the center, about 1 hour, shielding pie with aluminum foil around 25 minutes to keep it from getting too dark. Remove from oven, and transfer to a wire rack to cool completely, about 2 hours. Refrigerate until ready to serve or serve at room temperature.
- While pie cools, combine remaining 2/3 cup cream and remaining 1 teaspoon white sugar in the chilled bowl from the freezer. Whisk with a handheld electric mixer or manually with a whisk until soft peaks form and cream has almost doubled in size. Refrigerate until ready to use.
- When ready to serve, slice pie and serve with whipped cream.
Nutrition Facts : Calories 527 calories, Carbohydrate 49.8 g, Cholesterol 154.5 mg, Fat 35.7 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 18.9 g, Sodium 346.5 mg
APPLE-HONEY PIE
Buckwheat honey has a robust color and flavor that is both deeply floral and richly caramelly - almost like molasses. It balances the tartness of the slowly simmered apples in the filling and adds a really unique flavor that will appeal to any honey lover.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield 8 to 10 slices of pie
Number Of Ingredients 14
Steps:
- Make the crust: Whisk the flour, sugar and salt in a medium bowl. Add the butter and work it into the flour with your fingers until it is in small bean-size pieces. Drizzle in 3 tablespoons ice water and the vinegar and stir to moisten. Gradually add up to 2 more tablespoons ice water until the dough holds together when squeezed. Transfer to a sheet of plastic wrap, gather into a disk and wrap tightly. Refrigerate for at least 2 hours or overnight.
- Meanwhile, prepare the filling: Peel and chop the apples. Put half of the apples in a blender with 1 cup water and puree until smooth. Gradually add the remaining apples and blend until smooth, adding more water 1/4 cup at a time as needed.
- Pour the apple mixture into a large nonstick skillet and bring to a simmer over medium heat. Reduce the heat to medium low and simmer, stirring, until very thick and reduced to about 1 1/2 cups, 1 hour 15 minutes to 1 1/2 hours. Let cool.
- Preheat the oven to 400˚ F. Roll out the pie dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edge. Prick the bottom and sides of the crust with a fork and refrigerate until firm, about 20 minutes. Line the crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the edges of the crust are dry and lightly browned, 15 to 20 minutes. Carefully remove the weights and paper and continue to bake until the bottom of the crust is dry and just starting to brown, 10 to 15 minutes. Transfer to a rack to cool. Reduce the oven temperature to 350˚ F.
- Return the apple mixture to the blender along with 1/2 cup honey and the sugar; puree until combined. Add 3/4 cup heavy cream, the eggs, vanilla and salt and pulse until just combined.
- Pour the mixture into the crust and bake until the filling is puffed and dry to the touch, 1 hour to 1 hour 15 minutes (tent the crust with foil if it is getting too dark). Turn off the oven and let the pie sit inside with the door cracked open, 5 to 10 minutes. Transfer to a rack to cool completely.
- Make the topping: Beat the remaining 3/4 cup heavy cream and 2 teaspoons honey in a large bowl with a mixer until medium peaks form, 2 to 3 minutes. Spread on the pie.
MAMA ARNOLD'S HONEY PIE
This sweet, custardy pie could not be simpler to make, but it will have your guests asking for more. The boiled honey gives it a caramel-like flavor that's divine. -Ruth Arnold, Pearsall, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, bring honey to a boil. Remove from the heat. Stir a small amount of hot honey into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; gently stir in the butter, vanilla, pecans and nutmeg., Pour into crust and bake at 325° for 25 minutes or until filling is set.
Nutrition Facts : Calories 418 calories, Fat 24g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 169mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.
OLD-FASHIONED HONEY PECAN PIE
Pecan pie made without white sugar. This pie will fit in an 8 inch pie pan as well.
Provided by MARBALET
Categories Desserts Pies Pecan Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- In a saucepan bring the honey to a boil. Quickly beat the eggs into the honey. Add butter, vanilla, nuts, and nutmeg. Pour into the pie shell.
- Bake at 325 degrees F (165 degrees C) for 25 minutes or until set.
Nutrition Facts : Calories 403.9 calories, Carbohydrate 47.3 g, Cholesterol 81.2 mg, Fat 23.5 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 175.6 mg, Sugar 35.6 g
SALTY HONEY PIE
This recipe comes from Four & Twenty Blackbirds, a bakery in Brooklyn NY. It is a type of chess pie with honey added to the custard and topped with sea salt. You need the large, fine sea salt flakes for the topping for this recipe - Maldon works well here. The recipe calls for 1 to 2 tablespoons of sea salt to finish, but I find that one tablespoon is enough salt for my taste. Adjust accordingly to suit your preference for salt. I made this for our 4th of July cookout, and it was a big hit. The crust recipe calls for "ice water/ cider vinegar mixture" - I give the "recipe" for this in the instructions below. If you cannot find vanilla paste, you can use 1 teaspoon of vanilla. The "prep time" listed below includes the time needed to make, rest, and bake the pie crust. If you choose to use a store-bought pie crust this pie comes together very quickly, and the prep time is only about 5 minutes.
Provided by xtine
Categories Dessert
Time 3h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- TO MAKE THE CRUST:.
- Combine 1 cup cold water, 1/8 cup apple cider vinegar, and 1/4 cup ice, mix well. Set aside.
- Whisk the dry ingredients together. Using a pastry cutter, blend in the butter, being careful not to overwork during this step. The butter should be in pea-sized chunks - not too big, but not completely incorporated.
- Slowly add the ice water and vinegar mixture, one tablespoon at a time, and bring the dough completely together by hand, again being careful not to overwork. you may only need 4 tablespoons of the ice water/vinegar mixture - add another tablespoon if the mixture is still too dry to bring the dough together. Aim to create a marbleized effect, so that the butter is still visible. Wrap in plastic wrap, and chill 1 hour or more before use.
- Pre-bake the crust: Roll the dough out to fit a 9-inch pie pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in the fridge for at least 20 minutes.
- Line the crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dried beans if you don't have pie weights. Distribute them evenly.
- Bake in a 375º oven for 20 minutes. Allow to cool slightly before filling with custard.
- TO MAKE THE PIE:.
- Melt butter and combine with the sugar, salt, and cornmeal to make a thick paste.
- Add the honey, vanilla paste, and vinegar and mix together.
- Mix in the beaten eggs and the cream until all ingredients are well combined.
- Pour the filling into the pre-baked pie shell and bake at 350º for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly.
- Once cooled (at least one hour), finish with a sprinkling of flake sea salt.
- Slice and serve with whipped cream.
Nutrition Facts : Calories 524.2, Fat 29.7, SaturatedFat 18.1, Cholesterol 147.3, Sodium 1227.4, Carbohydrate 62.7, Fiber 0.7, Sugar 45.8, Protein 5.2
HONEY APPLE PIE
This is a homemade apple pie that uses cinnamon, a butter substitute, and honey (instead of refined sugars), for a healthier alternative to your traditional apple pie.
Provided by EFFIE117
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Bring pie crusts to room temperature, about 15 minutes.
- Heat apple butter in a saucepan over medium heat. Stir in honey, water, flour, and cinnamon; bring to a boil. Reduce heat to low and let simmer while you prepare the pie.
- Place one crust in the bottom of your pan and fill with apples, mounded slightly. Cut the second crust into strips; set aside.
- Gently pour the honey mixture over the apples. Cover with the strips to form a lattice-style crust. Brush any remaining honey mixture on the crust.
- Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and crust is golden brown, about 40 minutes more.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 57.6 g, Fat 15.5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3.8 g, Sodium 244.5 mg, Sugar 31.5 g
HONEY CRUNCH PECAN PIE
This is the winner of First Place in the Nut Category, as well as winner of the Best of Show award for the American Pie Council's 2000 National Pie Championship.
Provided by Sarah Spaugh
Categories Desserts Pies Pecan Pie Recipes
Time 2h50m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Crust: In a medium bowl, mix together flour and 1 teaspoon salt. Cut in shortening until mixture is crumbly. Gradually add water and vinegar. Cut together until mixture will hold together. Press dough into a ball and flour each side lightly. Wrap in plastic and chill for 20 minutes. Roll out between wax paper into a circle 1/8 inch thick and press into 9 inch pie pan.
- To Make Filling: In a large bowl, combine eggs, 1/4 cup brown sugar, white sugar, 1/2 teaspoon salt, corn syrup, melted butter, vanilla extract, and chopped pecans. Add bourbon if desired. Mix well. Spoon mixture into unbaked pie shell.
- Bake in preheated oven for 15 minutes. Remove and cover edges of pastry with aluminum foil. Return to oven for 20 minutes.
- To Make Topping: Combine 1/3 cup brown sugar, butter or margarine, and honey in a medium saucepan. Cook over low heat, stirring occasionally, until sugar dissolves - about 2 minutes. Add pecans. Stir just until coated. Spoon topping evenly over pie.
- Keep foil on edges of pastry and return pie to oven for an additional 10 to 20 minutes, until topping is bubbly and golden brown. Cool to room temperature before serving.
Nutrition Facts : Calories 848.1 calories, Carbohydrate 88.8 g, Cholesterol 112.1 mg, Fat 53.6 g, Fiber 4.1 g, Protein 9.6 g, SaturatedFat 12.3 g, Sodium 553.4 mg, Sugar 40.9 g
HONEY-POACHED QUINCE PIE
Quince is a very aromatic, almost floral-tasting fruit that resembles a cross between an apple and a pear. It's quite tart, and when cooked it turns a lovely blushing pink. Quince needs to be cooked before you use it, so this recipe takes a little longer to prepare than other fruit pies. This recipe also works well using half apples, half quince: just add sliced raw apples to the cooked quince before baking. Serve with whipped cream or ice cream, if desired.
Provided by Doughgirl8
Categories Desserts Pies Fruit Pie Recipes
Time 4h40m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the sliced quince, honey, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit). Cover the pan and bring it to a boil. Reduce the heat to very low. Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit.
- Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool.
- Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling.
- Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well. Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove the pan from the heat and allow the sauce to cool.
- Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C). Pour the cooled quince into the pastry-lined pan and cover with the sauce. Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape.
- Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake until the edges of the crust are golden brown, about 25 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a rack at least two hours before serving.
Nutrition Facts : Calories 498 calories, Carbohydrate 85.1 g, Cholesterol 7.6 mg, Fat 18 g, Fiber 5.1 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 428 mg, Sugar 36.2 g
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