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Gabrielle’s Honey Pie
Credit:
Marcus Nilsson
Recipe Summary
prep: 30 mins
total: 4 hrs
Yield: Makes one 9-inch pie; Serves 8 to 12
Ingredients
Crust
2 1/2 cups unbleached all-purpose flour, plus more for surface
1 tablespoon sugar
Kosher salt
4 tablespoons unsalted butter, cut into small pieces and frozen
3/4 cup cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
1/4 to 1/2 cup ice water
Filling
3/4 cup plus 2 tablespoons honey (preferably organic wildflower)
3 tablespoons unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
Kosher salt
Cook's Notes
Make ahead: Dough can berefrigerated for up to 3 days orfrozen for up to 1 month. Thawbefore using.
Variations
The TV version used 1 cup honey for the filling and a pinch of nutmeg. The filling wasn’t chilled before baking, the crust wasn’t blind-baked before adding the filling, and the pie was baked for 1 hour.
Gallery
Gabrielle’s Honey Pie
Credit:
Marcus Nilsson
Recipe Summary
prep: 30 mins
total: 4 hrs
Yield: Makes one 9-inch pie; Serves 8 to 12
Gallery
Gabrielle’s Honey Pie
Credit:
Marcus Nilsson
Gabrielle’s Honey Pie
Credit:
Marcus Nilsson
Gabrielle’s Honey Pie
Recipe Summary
prep: 30 mins
total: 4 hrs
Yield: Makes one 9-inch pie; Serves 8 to 12
Recipe Summary
prep: 30 mins
total: 4 hrs
Yield: Makes one 9-inch pie; Serves 8 to 12
prep: 30 mins
total: 4 hrs
prep:
30 mins
total:
4 hrs
Yield: Makes one 9-inch pie; Serves 8 to 12
Makes one 9-inch pie; Serves 8 to 12
Ingredients
Ingredients
2 1/2 cups unbleached all-purpose flour, plus more for surface
1 tablespoon sugar
Kosher salt
4 tablespoons unsalted butter, cut into small pieces and frozen
3/4 cup cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
1/4 to 1/2 cup ice water
3/4 cup plus 2 tablespoons honey (preferably organic wildflower)
3 tablespoons unsalted butter
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg
Kosher salt
Directions
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.
Cook's Notes
Make ahead: Dough can berefrigerated for up to 3 days orfrozen for up to 1 month. Thawbefore using.
Variations
The TV version used 1 cup honey for the filling and a pinch of nutmeg. The filling wasn’t chilled before baking, the crust wasn’t blind-baked before adding the filling, and the pie was baked for 1 hour.
Cook’s Notes
Make ahead: Dough can berefrigerated for up to 3 days orfrozen for up to 1 month. Thawbefore using.
Variations
The TV version used 1 cup honey for the filling and a pinch of nutmeg. The filling wasn’t chilled before baking, the crust wasn’t blind-baked before adding the filling, and the pie was baked for 1 hour.
Reviews (3)
Add Rating & Review
96 Ratings
5 star values:
16
4 star values:
11
3 star values:
43
2 star values:
21
1 star values:
5
Reviews (3)
Add Rating & Review
96 Ratings
5 star values:
16
4 star values:
11
3 star values:
43
2 star values:
21
1 star values:
5
Add Rating & Review
96 Ratings
5 star values:
16
4 star values:
11
3 star values:
43
2 star values:
21
1 star values:
5
96 Ratings
5 star values:
16
4 star values:
11
3 star values:
43
2 star values:
21
1 star values:
5
96 Ratings
5 star values:
16
4 star values:
11
3 star values:
43
2 star values:
21
1 star values:
5
- 5 star values:
- 16
- 4 star values:
- 11
- 3 star values:
- 43
- 2 star values:
- 21
- 1 star values:
- 5
Martha Stewart Member
Rating: 1 stars
12/05/2011
this was absolutely revolting. spit it out and threw it out. i don't know if it's because i used cheap honey or what but it was truly disgusting.
Martha Stewart Member
Rating: Unrated
11/15/2010
can you use something in place of leaf lard?
Martha Stewart Member
Rating: Unrated
12/18/2007
This pie makes me think of the French Canadian "tart au sucre".
http://bitsnbites.wordpress.com/2007/10/19/retro-recipe-challenge-9-quebecs-traditional-sugar-pie-recipe/
Martha Stewart Member
Rating: 1 stars
12/05/2011
this was absolutely revolting. spit it out and threw it out. i don't know if it's because i used cheap honey or what but it was truly disgusting.
Rating: 1 stars
Rating: Unrated
11/15/2010
can you use something in place of leaf lard?
Rating: Unrated
Rating: Unrated
12/18/2007
This pie makes me think of the French Canadian "tart au sucre".
http://bitsnbites.wordpress.com/2007/10/19/retro-recipe-challenge-9-quebecs-traditional-sugar-pie-recipe/
All Reviews for Gabrielle’s Honey Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Gabrielle’s Honey Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
