I am not usually a big fan of custard pies but when I saw this combination of sweet and salty plus a little honey, I had to try it. The addition of buttermilk to the crust makes it easy to roll out and gives it some extra flakiness. The filling is simple to put together and just melts in your mouth. Enjoy!
For the Crust:
1/2 C cold unsalted butter
1 1/2 C all-purpose flour
2 t granulated sugar
1/2 t salt
1/3 C cold buttermilk
To make the crust, combine flour, sugar, and salt. Work the butter into the flour mixture until the size of crumbs. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. It will be moist and shaggy. On a lightly floured work surface, dump out the dough mixture. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Roll out the pie crust, on a well floured surface, and transfer it to a 9 inch pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
Preheat the oven to 375 degrees F. Place a rack in the center of the oven.
For the Filling:
1/2 C (1 stick) unsalted butter, melted
1/2 C granulated sugar
1 T cornmeal
1/2 t salt
2 t vanilla
3/4 C honey
3 large eggs
1/2 C heavy cream (I used milk)
2 t apple cider vinegar
1 to 2 teaspoons flaked sea salt
To make the filling, whisk together melted butter, sugar, cornmeal, vanilla and salt. Whisk in honey. Add the eggs, one at a time, whisking to combine. Whisk in heavy cream and vinegar. Pour the filling into the prepared pie crust.
Bake pie for 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the center. Remove from the oven and allow to cool. Serve warm or at room temperature, and sprinkle with sea salt just before serving.