Salted Honey-Almond PIE
- 30m Prep Time
- 1h 10mCook Time
- 2h Ready In
A unique custard pie with a honey-almond filling in a crunchy oat-based crust, topped with flaky sea salt. Perfect with whipped cream or fruit compote.
Ingredients
- 237 ml old-fashioned rolled oats
- 355 ml all-purpose flour
- 59.1 ml packed light brown sugar
- 2.46 ml kosher salt
- 1.23 ml baking soda
- 88.7 ml unsalted butter
- 88.7 ml lard chilled
- 59.1 ml ice-cold water
- 4 large whole eggs
- 4 large egg yolks
- 237 ml fine blanched almond flour
- 118 ml unsalted butter at room temperature
- 118 ml honey
- 59.1 ml packed light brown sugar
- 59.1 ml heavy cream
- 14.8 ml bourbon
- 4.93 ml vanilla extract
- 1.23 ml baking powder
- 1.23 ml kosher salt
- Maldon or other flaky sea salt
- Whipped cream
Nutrition (per serving, estimated)
Estimated based off 16 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 76 mg
- Iron: 3.07 mg
- Magnesium: 48.6 mg
- Phosphorus: 246 mg
- Potassium: 222 mg
- Zinc: 1.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 237 ml old-fashioned rolled oats
- 355 ml all-purpose flour
- 59.1 ml packed light brown sugar
- 2.46 ml kosher salt
- 1.23 ml baking soda
- 88.7 ml unsalted butter
- 59.1 ml ice-cold water
- 4 large whole eggs
- 4 large egg yolks
- 237 ml fine blanched almond flour
- 118 ml honey
- 59.1 ml packed light brown sugar
- 59.1 ml heavy cream
- 14.8 ml bourbon
- 4.93 ml vanilla extract
- 1.23 ml baking powder
- 1.23 ml kosher salt
- Maldon or other flaky sea salt
- Whipped cream
Prepare
- 88.7 ml lard, chilled
- 118 ml unsalted butter, at room temperature
Let's Cook
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Step 1.
In a food processor, process the oats to a coarse meal. Add the flour, sugar, salt, and baking soda and process to combine.
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Step 2.
Add the butter and lard and pulse until the mixture resembles coarse fresh bread crumbs. Add the ice water and pulse a few times to bring the dough together.
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Step 3.
Dump the dough onto a clean work surface and press it together into a disk. Wrap tightly in plastic wrap, then refrigerate for at least 30 minutes or up to overnight.
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Step 4.
Unwrap the dough. On a lightly floured work surface, roll out the dough to about ¼ inch thick. Gently ease the dough into a 9-inch pie pan. Trim the edge about 1 inch beyond the rim of the pan. If the dough tears, use the trimmings to patch and press it back together. Fold the dough edge underneath itself so it sits on the rim of the pie pan. Crimp the dough with your fingers or a fork. Freeze for at least 30 minutes.
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Step 5.
Preheat the oven to 375°F. Line the pie dough with parchment and fill with dried beans or pie weights. Bake until the crust starts to lightly brown, about 20 minutes. Remove the weights and parchment and continue to bake until the crust looks dry, about 5 minutes.
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Step 6.
While the crust bakes, make the filling. In a food processor, process all of the filling ingredients (eggs, egg yolks, almond flour, butter, honey, brown sugar, heavy cream, bourbon if using, vanilla, baking powder, and salt) until well combined.
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Step 7.
When the crust is ready, reduce the oven temperature to 325°F. Pour the filling into the hot crust and bake until the center is barely jiggly and the edges are set, 45 to 50 minutes.
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Step 8.
Let the pie cool completely on a wire rack. Sprinkle with Maldon salt before slicing into wedges and serving with whipped cream.