Before the ink was dry on The Great Ingredient Brownie Bake-Off trophy, someone shouted: “What’s next?”
“Nah, we already did chocolate chip.”
“The hot dish bake-off was kind of a flop.”
“Plus, we do chili in the fall.”
“Sweets seem to draw more entries…”
We kept the rules loose for the 1st annual Great Ingredient Pie Bake-Off. Sweet or savory. Pie, tart or galette. Baker’s choice.
- Total entries: 6
- Sweet: 6
- Savory: 0
- Pies: 5
- Tarts: 0
- Galettes: 1
It was a fierce competition, but in the end, Emily Tritabaugh’s Salty Honey was awarded the tarnished-pie-server trophy.
Salty Honey Pie
From Melissa and Emily Elsen of Four & Twenty Blackbirds
- 2 1/2 cups all-purpose unbleached flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1/2 pound (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
- 8-10 tablespoons ice water with cider vinegar, or more as needed (combine 1 cup cold water, 1/8 cup cider vinegar and ice)
- Whisk the dry ingredients together and blend with a hand-held pastry blender the chopped, cold butter, being careful not to overwork during this step. The butter should be in pea-sized chunks, not too big, but not completely incorporated.
- Slowly add the ice water and vinegar mixture and bring the dough completely together by hand, again being careful not to overwork. Aim to create a marbleized effect, so that the butter is still visible.
- Divide into 2 discs, wrap in plastic and chill 1 hour or more before use.
- Roll one disc of crust out to fit a 9-inch pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in freezer or fridge for at least 20 minutes.
- Line the rolled-out crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dry beans if you don’t have pie weights. Distribute them evenly.
- Bake in a 375 F oven for 20 minutes. Allow to cool slightly before filling with custard.
- Freeze second disc for another day
- 1/2 cup butter melted
- 3/4 cup white sugar
- 2 tablespoons white cornmeal
- 1/4 teaspoon salt
- 3/4 cup honey
- 3 eggs
- 1/2 cup cream
- 2 teaspoons white vinegar
- 1 teaspoon vanilla paste
- 1-2 tablespoons flake sea salt for finishing (Maldon is a good choice)
- All of the mixing can be done by hand, or with an electric mixer.
- Melt butter and combine with the sugar, salt and cornmeal to make a thick paste. Add the honey, vanilla and vinegar and mix together. Fold in the eggs, add the cream and blend.
- Pour the filling into a pre-baked pie shell and bake at 350 F for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly. Once cooled (at least one hour), finish with a sprinkling of flake sea salt. Slice and serve with freshly whipped cream.