I wish I could've posted a picture of the pie that I made this weekend…but none was left after the holiday to photograph!  It tastes something like a nut-free pecan pie–ooey gooey, and just sweet enough to be satisfying.  The recipe is based on one that I got at the Mount Sinai Greenmarket on 97th and Madison.

Honey Pie

Crust:

1 stick super cold butter, cut into small pieces

1 2/3 c flour

2 Tbsp sugar

1 egg yolk beaten with 3 Tbsp cold water

Pulse flour, sugar and butter in a food processor until it forms coarse crumbs.  With the processor running, add egg and water and keep processing until a ball of dough forms.  Wrap in waxed paper and chill for at least an hour before rolling

To par bake:

Preheat oven to 425 degrees F.

Roll out crust and spread out into a 9-10 inch pie pan.  Line with foil and spread with baking beads. Bake for about 12 minutes until the edges start to brown. Remove foil and beads. Prick bottom of crust all over with a fork and return to the oven for another 5 minutes.

Cool completely.

Honey Filling:

1 cup honey

3 Tbsp butter, cut into small pieces

3 large eggs, beaten well

1 tsp vanilla

1/8 tsp ground nutmeg

Preheat oven to 350 degrees F.

Bring honey to boiling point.  Turn off heat and add butter, stirring it in until it melts completely.  Allow to cool until it is cool enough not to cook eggs. When honey is cool, but still liquid, whisk in eggs, vanilla and nutmeg.

Pour into parbaked crust and bake for about one hour, until the center is set.

Tip:  To make your life easier when you measure the honey, spray your measuring cup with nonstick baking spray before pouring in the honey.  The honey will slide right out when you're ready to pour it into your pot!