Name: Honey Pie
Prep time: 40 min
Cook time: 1 h
Total time: 2 h 40 min
Yield: Makes 1 26 cm (10½ inch) pie
Cuisine: American
Ingredients: 80 ml (2½ fl oz/⅓ cup) sugar syrup; 100 g (3½ oz) acacia or other light honey; 4½ teaspoons fine sea salt; 2¼ tablespoons fine polenta (cornmeal); 300 g (10½ oz) light brown sugar (or 280 g/10 oz caster (superfine) sugar + 3 teaspoons molasses); 125 ml (4 fl oz/½ cup) thin (pouring) cream; 6 eggs; 1 egg, beaten; 55 ml (1¾ fl oz) cold water; 1 teaspoon natural vanilla extract; 4½ teaspoons cider vinegar; ½ teaspoon fine salt; 125 g (4½ oz/½ cup) cold unsalted butter, diced; 80 g (2¾ oz) unsalted butter; 1 teaspoon cider vinegar; 1 pinch salt; 25 g (1 oz) icing (confectioners’) sugar; 235 g (8½ oz) plain (all-purpose) flour

Preparation info

Makes
1
26 cm pie

Difficulty
Medium
Ready in
3 hr

Appears in

New York Cult Recipes

By Marc Grossman

Published 2013

About

A tribute to the perfect honey and butter pie from Four & Twenty Blackbirds in Williamsburg.

Ingredients

Pastry

125 g (4½ oz/½ cup) cold unsalted butter, diced
235

Method

The Pastry

Using a food processor, cut the butter into the flour, icing sugar and salt, then incorporate the water and vinegar by hand just until you have a smooth dough. Roll into a ball, wrap it in plastic wrap and refrigerate for 1 hour.