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Prepared Meals 
 
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Monday, December 21 2015

ingredients
For the crust
2 1/2   cups   all-purpose flour, plus more for surface
1    tablespoon   sugar
    Coarse salt
4    tablespoons   unsalted butter, cut into small pieces and frozen
3/4   cup   cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
1/4 - 1/2   cup   ice water
For the filling
3/4   cup   plus 2 tablespoons honey (preferably organic wildflower)
3    tablespoons   unsalted butter
4      large eggs
1    teaspoon   pure vanilla extract
1/2   teaspoon   freshly grated nutmeg
    Coarse salt
directions
Make the crust: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)
Meanwhile, make the filling: Warm honey in a saucepan over low heat. Remove from heat, and stir in butter.
Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.
Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.
Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.
Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.

Posted by: AT 12:06 pm   |  Permalink   |  0 Comments  |  Email
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