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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/salty-honey-lavender-pie-recipe/