To those who are celebrating Rosh HaShanah, the Jewish New Year–Happy New Year! Shanah Tova!

It is traditional to eat an apple dipped in honey, as well as other sweet foods, to ensure a sweet new year.  No reason you can’t make this amazingly easy (and not too cloyingly sweet!) if you have only a peripheral relationship with tradition or non at all 🙂

I adapted the recipe for the filling from one I saw a Greenmarket a few years ago, and have been making it ever since! Don’t you dare call it Honey Boo Boo 😉 The crust is adapted from my mom, Gloria Kobrin’s, Kosher Cookbook app for iPhone.

Honey Pie

For crust:

2 c flour

1/2 tsp salt

10 Tbsp butter

1 egg

2 Tbsp cold water

1. In a food processor, pulse butter, flour and salt together until the mixture resembles coarse crumbs.

2. Beat egg with water.

3. With the food processor running, slowly pour egg/water mixture through the feeding tube.  A ball og dough should form pretty quickly.

4. Wrap in waxed paper and chill in the refrigerator for at least one hour before rolling. (If you’re making a double crust, divide in half before chilling)

5. To par bake: Preheat oven to 425 degrees F. Roll out dough to about 1/8 inch and place into a flan ring or pie pan.  Cover with foil, fill with baking beads and bake for about 10 minutes.  Remove foil and beads, pierce crust lightly with a fork and bake uncovered for an additional 5 minutes.

For filling:

1 cup honey

3 large eggs

3 Tbsp butter

1 tsp vanilla

1/8 tsp freshly grated nutmeg

1. In a small saucepan, heat honey to boiling, turn off heat and cool slightly.

2. Beat eggs.

3. Whisk in all other ingredients and pour into par baked pie shell.

4. Bake in a preheated oven at 350 degrees F for about one hour, until center is fully set.