Recipe by Peter MinakiCourse: DessertCuisine: AmericanDifficulty: Easy
Servings
8
servings
Prep time
20
minutes
Cooking time
45
minutes
Ingredients
Pie Dough
1 1/2 cup all purpose flour
1/2 tsp. sea salt
1/2 cup light olive oil (or sunflower oil)
1/4 cup milk (2% or full fat)
Pie Filling
1 stick unsalted butter
1/3 cup white granulated sugar + 1/3 cup brown sugar
1 Tbsp. fine semolina flour
1/2 tsp. kosher or sea salt
1 tsp. vanilla extract
3/4 cup Greek honey
3 large eggs
2/3 cup full fat cream
2 tsp. apple cider or white wine vinegar
Directions
Place the flour and salt in a food processor then while pulsing, add oil and water until a shaggy dough forms. Empty into your pie tin and use your palms and fingers to press into the pie bottom and up the sides. Place in the freezer to freeze (a couple of hours).
Preheat your oven to 350F and place a baking sheet on the middle rack to heat up (this is important for your pie crust to bake properly). Melt your butter and place in a large bowl and wait 5 minutes.
Add the sugar, semolina and sugar, salt and vanilla and mix with a hand mixer or whisk. Now add the honey, eggs one at time (whisking in between) the cream and vinegar and mix until incorporated.
Take your frozen pie shell out of the freezer and pour in the honey filling mixture into it. Carefully place the pie onto the heated baking sheet in the oven and bake for 45 minutes (the top should be bronze in colour and bubbling).
Remove from the oven and allow to cool completely before serving. You may store at room temperature covered in plastic wrap for 2 days or 4 days covered in your fridge.
Serve with a dollop of whip cream.
Notes
Pie Crust: You can buy pre-made frozen pie shells from your local grocery store.
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