I've been on a baking marathon... one, sometimes two pies a day. Here's a new recipe, a combination of my two favorite pies - Buttermilk and Honey Pies. Delicious. Happy Christmas everyone!
Buttermilk Honey Pie
1 cup unbleached, all-purpose flour
5 tablespoons of butter, cut into 1/2-inch pieces
1/4 teaspoon salt
1 tablespoon sugar
3 tablespoons ice-cold water, more or less
- Combine the flour, salt, and sugar in a bowl. Add the butter, and with two knives or a pastry cutter, cut in the fat until flour resembles coarse meal. Add cold water a tablespoon at a time until dough starts to clump together but is not too wet. Flatten into a disk, wrap in plastic, and refrigerate for at least 1 hour before rolling out.
zest of one lemon
6 egg yolks
1/4 cup packed brown sugar
1/4 cup unbleached, all-purpose flour
5 tablespoons butter, room temperature
1/3 cup honey
1 cup buttermilk
1 teaspoon vanilla extract
scant 1/2 teaspoon salt
- Preheat oven to 500º F, with a rack in the bottom third. Place a baking sheet in the oven to heat.
- Roll out your pie crust between two sheets of plastic. Using a rolling pin, start from the center and use short strokes to roll out the dough until you have a 1/8 to 1/4-inch thick round disc slightly bigger than your pie pan. Gently drape it over the pie pan, then trim the edges so that the dough doesn't extend over the rim. Crimp the edges, or just pinch the cracks together to make it uniform. Place in freezer for 30 minutes.
- In the meantime, make the filling. Combine the lemon zest, brown sugar, egg yolks, and flour in a medium bowl. Whisk until the flour is lump free. Gradually add the butter and honey; stirring. Then the buttermilk, vanilla, and salt.
- Lower the oven temperature to 325º F.
- Fill the pie shell with about 2/3 of the buttermilk-honey filling. Move into the oven, placing on hot baking sheet. Quickly, pour the rest of the filling into the pie crust. Bake until the filling is set, about an hour. Gently remove from the oven, allow to cool.