Yield: 1 9-inch pie


1 recipe basic pie dough

For the filling: 

  • ½ cup (4 oz.) unsalted butter, melted
  • ¾ cup sugar
  • 2 tbsp. white or yellow cornmeal
  • ¼ tsp. salt
  • ¾ cup honey
  • 2 tsp. white vinegar
  • 2 vanilla beans, split lengthwise (or 1 tsp. vanilla paste)
  • 3 large eggs
  • ½ cup heavy cream
  • 1-2 tbsp. large flake sea salt for finishing (such as Maldon)
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  • step 1: HideShow Images

    To blind-bake the pie shell, preheat the oven to 400˚ F.  Roll pie dough out on a lightly floured surface to a 12-inch disc.  Place it in a 9-inch pie plate, trimming away the excess and creating decorative edges as desired.  Prick the bottom and sides of the crust with the tines of a fork.  Line the crust with a piece of aluminum foil or parchment paper and fill with baking beads.  (If you don’t have baking beads, dried beans or rice also work.)  Bake for 25 minutes.  Remove the baking beads and foil and bake about 5-10 minutes more, until light golden.  Transfer to a wire rack and let cool. Reduce the oven temperature to 350.

  • step 2: HideShow Images

    To make the filling, combine the butter, sugar, cornmeal and salt in a bowl and mix well with an electric mixer until thickened, 2-3 minutes. Blend in the honey, vinegar and the seeds scraped from the vanilla beans. Beat in the eggs one at a time, then blend in the cream. Pour the filling into the pre-baked pie shell and transfer to the oven. Bake for 45-50 minutes, until just set and only slightly jiggly in the center. Transfer to a wire rack and let cool at least 1 hour before topping with the finishing salt, slicing and serving. Serve with fresh whipped cream, if desired.