David Lebovitz's Salted Honey Pie

Ingredients

The "Damrosch" Buckwheat Crust (page 83)

4 ounces (115 g) unsalted butter, melted

⅓ cup (65 g) sugar

2 teaspoons cornstarch

¾ teaspoon kosher salt

1 teaspoon pure vanilla extract

¾ cup (250 g) honey

3 large eggs, at room temperature

½ cup (120 g) sour cream, heavy cream, or crème fraîche

1 tablespoon apple cider vinegar

Flaky sea salt, such as Maldon

Directions

Assemble the crust and blind- bake as directed. Remove the crust from the oven and leave the oven at 350°F (175°C). Set the crust on a baking sheet to catch possible drips.

Whisk together the melted butter, sugar, cornstarch, salt, vanilla, and honey in a medium bowl. Whisk in the eggs one at a time, then whisk in the sour cream and vinegar. Pour the filling into the crust (don't forget to scrape the bowl). Bake until the edges of the filling are golden brown and the center is almost set, 45 to 50 minutes. It should still jiggle but not be liquidy.

Let the pie cool completely on a rack. Sprinkle with flaky sea salt before serving.

Notes

David adapted his version of this slightly addictive pie from

Brooklyn's Four & Twenty Blackbirds pie shop. If you have single- origin honey, such as chestnut or, hey, buckwheat, this pie will make a beautiful showcase for the honey's distinctive flavor and perfume.