Salty Honey Lavender Pie Recipe

Introduction

Salty Honey Lavender Pie is a delightful blend of floral sweetness and a touch of salt that makes every bite unique. This elegant pie combines creamy honey filling with fragrant lavender and a buttery crust, perfect for any special occasion or a cozy afternoon treat.

Ingredients

• 1 sourdough pastry for 9 inch pie, crimped and frozen
• 8 tablespoons butter, melted
• 3/4 cup (150 grams) sugar
• 2 teaspoons culinary lavender
• 1 tablespoon white cornmeal
• 1/2 teaspoon salt
• 1 vanilla bean, split and scraped or 1 teaspoon vanilla bean paste
• 3/4 cup (255 grams) honey
• 3 large eggs
• 1/2 cup heavy cream
• 2 teaspoons apple cider vinegar or white vinegar
• Flaky salt for finishing

Instructions

1. Step 1: Make the lavender sugar by combining the culinary lavender and sugar in a food processor. Grind until the lavender is finely ground and well mixed with the sugar.
2. Step 2: Position a rack in the center of the oven and preheat to 375°F (190°C).
3. Step 3: In a medium bowl, stir together the melted butter, lavender sugar, cornmeal, salt, and vanilla. Mix in the honey and then add the eggs one at a time, stirring after each. Finally, stir in the heavy cream and vinegar.
4. Step 4: Place the frozen pie shell on a rimmed baking sheet. Strain the filling through a fine-mesh sieve directly into the pie shell to ensure a smooth texture.
5. Step 5: Bake the pie on the middle rack for 45–50 minutes, rotating the pie when the edges start to set (around 30 to 35 minutes). The pie is done when the edges are puffed and set, and the center looks set like gelatin and is golden brown on top.
6. Step 6: Allow the pie to cool completely on a wire rack, about 2 to 3 hours. Before serving, sprinkle with flaky salt for added flavor. Serve slightly warm or at room temperature.

Tips & Variations

• Use culinary lavender specifically meant for cooking to avoid any bitterness or harsh flavor.
• For a nuttier crust, brush the pie shell with egg white before baking.
• Substitute the honey with wildflower honey for a more complex floral note.
• Add a handful of toasted almonds or pecans on top before serving for extra texture.

Storage

Store the pie refrigerated for up to 4 days or at room temperature for up to 2 days. Reheat slices gently in a low oven or microwave for a few seconds to enjoy the honey’s smooth texture warm again. Avoid reheating too long to preserve the delicate flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pastry for the crust?

Yes, you can use any sturdy pie crust such as shortcrust pastry or even a pre-made tart shell. The key is that it holds the filling well and achieves a buttery, crisp texture.

Is the lavender flavor strong in this pie?

The lavender provides a subtle floral note that complements the sweetness of the honey without overpowering the pie. Grinding the lavender with sugar helps evenly distribute the flavor for a balanced taste.

Salty Honey Lavender Pie Recipe

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★★★★★

4.5 from 82 reviews

This Salty Honey Lavender Pie combines a delicate floral lavender sugar with the sweetness of honey balanced by a touch of flaky salt. Baked in a crisp sourdough crust, the filling is creamy and custard-like with a golden, lightly puffed top. Perfect served slightly warm or at room temperature, this pie offers unique flavors that make it a standout dessert for spring and summer gatherings.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 3 hours 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 sourdough pastry for 9 inch pie, crimped and frozen
• 8 tablespoons butter, melted

Filling

• 3/4 cup (150 grams) sugar
• 2 teaspoons culinary lavender
• 1 tablespoon white cornmeal
• 1/2 teaspoon salt
• 1 vanilla bean, split and scraped or 1 teaspoon vanilla bean paste
• 3/4 cup (255 grams) honey
• 3 large eggs
• 1/2 cup heavy cream
• 2 teaspoons apple cider vinegar or white vinegar
• Flaky salt for finishing

Instructions

1. Make Lavender Sugar: Place the culinary lavender and sugar in a food processor and pulse until the lavender is finely ground and well incorporated with the sugar.
2. Prepare Oven and Rack: Position a rack in the center of the oven and preheat to 375°F (190°C).
3. Mix Filling: In a medium bowl, combine the melted butter, lavender sugar, cornmeal, salt, and scraped vanilla bean or vanilla bean paste. Stir in the honey. Add the eggs one at a time, mixing thoroughly after each addition. Then, stir in the heavy cream and vinegar until fully combined.
4. Fill the Pie Shell: Place the frozen sourdough pie shell on a rimmed baking sheet. Strain the filling through a fine-mesh sieve directly into the pie crust to ensure a smooth texture.
5. Bake the Pie: Bake the pie on the middle rack of the oven. Rotate the pie after about 30-35 minutes when the edges begin to set. Continue baking for a total of 45-50 minutes until the edges are set and puffed high, and the center looks gelled and golden brown on top.
6. Cool: Remove the pie from the oven and allow it to cool completely on a wire rack for 2 to 3 hours so the filling fully sets.
7. Finish and Serve: Just before serving, sprinkle flaky salt over the top. Serve the pie slightly warm or at room temperature.
8. Storage: Refrigerate leftover pie for up to 4 days or keep at room temperature for up to 2 days.

Notes

• Freezing the pie crust before baking helps maintain a crisp crust.
• Straining the filling removes any bits of lavender or egg curdling for a smooth custard.
• Rotating the pie midway through baking ensures even cooking and browning.
• Flaky salt adds a delightful contrast to the sweet honey and floral lavender.
• Allowing the pie to cool fully is essential for the custard filling to set properly.

Keywords: lavender pie, honey pie, sourdough pie crust, floral dessert, custard pie, homemade pie