Omg this pie. I’m pretty sure I say this every time I try a new pie, but omg this pie.
It wasn’t the idea of deliciously sweet honey that drew me to this recipe, nor was it the gorgeous photography; it was a little sentence in the opening paragraph of the recipe: “For anyone drained by the winterest of all winters, this pie will make you remember things; sweet honey, lush spring greens, wildflowers, dusty long driveways, and sticky ice cream fingers.”
If you’re with me in Tasmania at the moment (or anywhere else in Southerny-Eastish Aus, which I hear is just as bad), then you’ll know the freezing cold that is this particular Winter. We’ve had a gorgeous snow-capped mountain towering over us for the last week or so, plus lots and lots of biting wind, and I’m more than ready for a bit of edible indulgence.
This pie was very easy, and very fun to make! It also tastes ridiculous. Not too honeyish, and the salt flakes on top balance it perfectly. Serve it with a dollop of heavy cream and a hot cup of tea, and maybe a blanket wrapped around your shoulders and a cat on your lap.
Salted Honey Pie from Une Gamine Dans La Cuisine.
Kind of excellent. If you’re a less-than amateur baker like me, be warned — this motherf***er will rise. It’ll rise really high. So high that you’ll think holy crap, I accidentally made a soufflé. Then you’ll freak out and remove a few tablespoons of part-cooked pie filling, only to have it deflate later on leaving a few-tablespoons-sized hole (see top right corner of photo).
Don’t worry though; it’ll taste amazing regardless.