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More Nigella recipes

Honey Pie

by . Featured in SIMPLY NIGELLA
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Introduction

This is adapted from the Salty Honey Pie from the Four and Twenty Blackbirds Pie Book. I haven’t fiddled much with the ur-version — why mess with perfection? — but mine does have an easier-to-make, no-roll, press-in pie crust, a pastry for those with (apologies to Mel Brooks) Pie Anxiety. I am grateful for the inspiration: this is quite one of my favourite pies of all time.

I find the saltiness here tempers the rich, honeyed sweetness, but if you prefer to embrace its intensity head on, reduce the salt in the filling to 1 teaspoon. But in either case, it’s essential you use sea salt flakes, not pouring salt.

For US cup measures, use the toggle at the top of the ingredients list.

This is adapted from the Salty Honey Pie from the Four and Twenty Blackbirds Pie Book. I haven’t fiddled much with the ur-version — why mess with perfection? — but mine does have an easier-to-make, no-roll, press-in pie crust, a pastry for those with (apologies to Mel Brooks) Pie Anxiety. I am grateful for the inspiration: this is quite one of my favourite pies of all time.

I find the saltiness here tempers the rich, honeyed sweetness, but if you prefer to embrace its intensity head on, reduce the salt in the filling to 1 teaspoon. But in either case, it’s essential you use sea salt flakes, not pouring salt.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Honey Pie
Photo by Keiko Oikawa

Ingredients

Yields: 14 slices

Metric Cups

For the pastry

  • 225 grams plain flour
  • ½ teaspoon fine sea salt
  • 125 millilitres mild and light olive oil
  • 60 millilitres full fat milk

For the pie filling

  • 100 grams soft unsalted butter
  • 150 grams caster sugar
  • 1 x 15ml tablespoon fine polenta (not instant) or cornmeal
  • 2 teaspoons Maldon salt
  • 1 teaspoon vanilla paste or extract
  • 175 millilitres good runny honey
  • 3 large eggs
  • 150 millilitres double cream
  • 2 teaspoons cider vinegar

To sprinkle on top

  • ¼ teaspoon Maldon salt

For the pastry

  • 1½ cups all-purpose flour
  • ½ teaspoon fine sea salt
  • ½ cup mild and light olive oil
  • ¼ cup whole milk

For the pie filling

  • 7 tablespoons soft unsalted butter
  • ¾ cup superfine sugar
  • 1 x 15ml tablespoon fine polenta (not instant) or cornmeal
  • 2 teaspoons sea salt flakes
  • 1 teaspoon vanilla paste or extract
  • ¾ cup good honey
  • 3 extra large eggs
  • ⅔ cup heavy cream
  • 2 teaspoons apple cider vinegar

To sprinkle on top

  • ¼ teaspoon sea salt flakes

Method

You will need 1 x 23cm deep-sided (approx 5cm deep) / 1 x 10-inch deep-sided (approx 2 inches deep) loose-bottomed flan tin

  1. First, mix the flour, salt, oil and milk to form a rough, slightly damp, dough. You can do this by hand or at low speed in a freestanding mixer.
  2. Tip out into your flan tin, and press patiently over the base and a little up the sides of the tin. I find a mixture of fingers, knuckles and the back of a spoon the easiest way to go. Put into the freezer for at least 1 hour. I tend to do this the day before, but in any event, you bake from frozen.
  3. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and pop in a baking sheet at the same time.
  4. Melt the butter in a medium saucepan. Take it off the heat and leave to stand for 5 minutes, then beat in the sugar, polenta or cornmeal, 2 teaspoons of Maldon salt and the vanilla paste or extract.
  5. When all the above ingredients are incorporated, stir in the runny honey — oiling the bowl or jug you're measuring it in first — and beat in the eggs, followed by the cream and vinegar.
  6. Take the pastry-lined flan tin out of the freezer and pour the runny honey mixture into the case, then place on the baking sheet in the oven to bake for 45-50 minutes, turning it around after 30, at which time it will still seem very uncooked. When it's ready, it will be a burnished bronze on top, puffy at the edges and set in a soft jellied way in the middle (and it carries on setting as it cools).
  7. Remove to a wire rack, sprinkle with the ¼ teaspoonful of Maldon salt, and leave to cool — this will take about 2 hours. I like this best when properly cold.
  8. To unmould easily, sit the flan tin on top of a large jar or tin and let the ring part fall away, then transfer the liberated pie to a plate or board. I manage to get the pie off the flan base easily, but if you feel safer leaving the metal base on, then do. Slice modestly — this is rich and sweet, and you will want leftovers for yourself — and serve with clotted cream or creme fraiche.

You will need 1 x 23cm deep-sided (approx 5cm deep) / 1 x 10-inch deep-sided (approx 2 inches deep) loose-bottomed flan tin

  1. First, mix the flour, salt, oil and milk to form a rough, slightly damp, dough. You can do this by hand or at low speed in a freestanding mixer.
  2. Tip out into your flan tin, and press patiently over the base and a little up the sides of the tin. I find a mixture of fingers, knuckles and the back of a spoon the easiest way to go. Put into the freezer for at least 1 hour. I tend to do this the day before, but in any event, you bake from frozen.
  3. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F and pop in a baking sheet at the same time.
  4. Melt the butter in a medium saucepan. Take it off the heat and leave to stand for 5 minutes, then beat in the sugar, polenta or cornmeal, 2 teaspoons of sea salt flakes and the vanilla paste or extract.
  5. When all the above ingredients are incorporated, stir in the honey — oiling the bowl or jug you're measuring it in first — and beat in the eggs, followed by the cream and vinegar.
  6. Take the pastry-lined flan tin out of the freezer and pour the honey mixture into the case, then place on the baking sheet in the oven to bake for 45-50 minutes, turning it around after 30, at which time it will still seem very uncooked. When it's ready, it will be a burnished bronze on top, puffy at the edges and set in a soft jellied way in the middle (and it carries on setting as it cools).
  7. Remove to a wire rack, sprinkle with the ¼ teaspoonful of sea salt flakes, and leave to cool — this will take about 2 hours. I like this best when properly cold.
  8. To unmould easily, sit the flan tin on top of a large jar or tin and let the ring part fall away, then transfer the liberated pie to a plate or board. I manage to get the pie off the flan base easily, but if you feel safer leaving the metal base on, then do. Slice modestly — this is rich and sweet, and you will want leftovers for yourself — and serve with clotted cream or creme fraiche.

Additional Information

MAKE AHEAD:
The crust can be made up to 1 month ahead. Once frozen, wrap the crust (in its tin) in a double layer of clingfilm and a layer of foil. Bake directly from frozen.

STORE:
Leftovers should be refrigerated as quickly as possible. Store in fridge, loosely covered with clingfilm, for up to 3 days.

MAKE AHEAD:
The crust can be made up to 1 month ahead. Once frozen, wrap the crust (in its tin) in a double layer of clingfilm and a layer of foil. Bake directly from frozen.

STORE:
Leftovers should be refrigerated as quickly as possible. Store in fridge, loosely covered with clingfilm, for up to 3 days.

Tell us what you think

What 3 Others have said

  • I don’t like honey or very sweet desserts. That being said, this recipe intrigues me. I’d like to try it in a large muffin tin (because it’s what I have) but other than that I wouldn’t change a thing. Since I usually fiddle with recipes, that’s high praise.

    Posted by hollis517 on 25th September 2022
  • This is sublime, especially with a spoonful of creme fraiche. Next time I make it I’ll be more careful to get the base spread evenly, particularly in the corners of the tin where my first attempt was a bit too thick.

    Posted by RuthieJrt on 3rd July 2021
  • The addition of the salt is genius, don't even think of skipping it.

    Posted by Bahboo on 5th May 2019
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