Salted Lavender Honey Pie

Perfect for the holiday season! Use our Gourmet Seasoning on your roast turkeys and pair it with this scrumptious and unique salted lavender honey pie for dessert! You'll be the talk of the town for years to come! Happy Holidays from all of us here at AKL Maui!


Use discount code AKLRECIPE at checkout and save 5% on our Culinary Lavender!
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Adapted from Four & Twenty Blackbirds
Serves: One 9" pie, about 8 slices

Ingredients:

For the Crust:

• 2½ cups all-purpose unbleached flour
• 1 teaspoon salt
• 1 tablespoon sugar
• ½ pound (2 sticks) cold unsalted butter, cut into ½-inch pieces
• 8-10 tablespoons ice water with cider vinegar, or more as needed (combine 1 cup cold water, ? cup cider vinegar and ice)

For the Custard Filling:

• 1/2 cup unsalted butter, melted
• 3/4 cup lavender sugar (alternatively: crush 1 Tablespoon of dried lavender buds
• with a mortar and pestle or in a food processor pulse with ¾ cups of white granulated sugar)
• 2 Tablespoons cornmeal
• 1/4 teaspoon fleur de sel
• 3/4 cup raw honey
• 3 large eggs
• 1/2 cup cream
• 2 teaspoons white vinegar
• 1/2 teaspoon vanilla bean (optional)
• 1/4 teaspoon bourbon vanilla extract
• 1-2 Tablespoons flake fleur de sel sea salt, for topping

 

Directions
1. For the Dough: Whisk the dry ingredients together and blend with a hand-held pastry blender the chopped, cold butter, being careful not to overwork during this step. The butter should be in pea-sized chunks, not too big, but not completely incorporated.

2. Slowly add the ice water and vinegar mixture and bring the dough completely together by hand, again being careful not to overwork. Aim to create a marbleized effect, so that the butter is still visible.

3. Divide into 2 discs, wrap in plastic and chill 1 hour or more before use.

4. To pre-bake a crust for a custard pie: Roll one disc of crust out to fit a 9-inch pan, about ¼ inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in freezer or fridge for at least 20 minutes.

5. Line the rolled-out crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dry beans if you don’t have pie weights. Distribute them evenly. Also if you have it, line the edges with a pie crust shield (I use this pie shield cause it's adjustable!)

6. Bake in a 375 F oven for 15-20 minutes. Allow to cool slightly before filling with custard.

7. For the Filling: With an electric mixer or by hand, combine melted butter with the lavender sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla bean, extract and vinegar and mix together. Fold in the eggs, add the cream and blend.

8. Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. It only took 45 minutes for me, but my oven runs a bit warmer than usual. The filling will slightly puff up like a marshmallow, brown fairly darkly, 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 freshly whipped cream.