Ingredients:

  • 1.25 cups all-purpose flour
  • 0.5 cup cold unsalted butter, cubed
  • 1 tbsp granulated sugar
  • 0.5 tsp fine sea salt
  • 4 tbsp ice-cold water
  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar
  • 1 tbsp fine yellow cornmeal
  • 0.5 tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 0.75 cup wildflower honey
  • 3 large eggs, room temperature
  • 0.5 cup heavy cream
  • 1 tsp apple cider vinegar
  • 1 tbsp flaky sea salt

Instructions:

  1. Prepare the crust by combining flour, sugar, and salt. Work in cold cubed butter until pea-sized crumbs form, then gradually add ice water until dough holds. Chill for 1 hour.
  2. Roll out the dough and fit into a 9-inch pie dish. Line with parchment and pie weights. Blind bake at 375°F (190°C) until edges are golden, then remove weights and bake until the bottom is dry.
  3. In a large bowl, whisk together the melted butter, sugar, honey, cornmeal, and salt. Incorporate the eggs one at a time, followed by heavy cream, vanilla, and apple cider vinegar.
  4. Reduce oven temperature to 350°F (175°C). Pour the custard filling into the pre-baked shell and bake for 45-50 minutes until edges are puffed and center has a slight jiggle.
  5. Remove from oven and immediately sprinkle the surface with flaky sea salt.
  6. Allow the pie to cool completely at room temperature for 2-3 hours to ensure the custard sets properly before slicing.