Honey Deep Dish Pie
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
My grandmother's honey deep dish pie has become my go to dessert when I want something that feels fancy but comes together in under an hour. The beauty of this recipe is its simplicity, with just basic pantry staples and no fancy techniques required. I love that honey serves as both sweetener and binder here, and it's packed with natural enzymes and antioxidants that make it such a nourishing choice compared to regular sugar. What really hooks everyone is how the buttery crust pairs with that silky honey filling, creating layers of flavor in every bite. Best of all, you'll have a showstopping dessert on the table in just fifty five minutes total, making this perfect for unexpected guests or when you're craving something homemade without the fuss.
Ella x
Ingredients
- 300 gall-purpose flour
- 150 gcold unsalted butter
- 250 ggranulated sugar
- 100 ghoney
- 2 egglarge eggs
- 100 mlmilk
- 6 gsalt
- 50 gunsalted butter, melted
- 1 mlvanilla extract
- 20 mlwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Make sure to grease the dish with butter or cooking spray before adding the filling.
- 2
In a large mixing bowl, combine the flour, sugar, and salt. Whisk until well combined.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.
- 4
In a separate bowl, whisk together the honey, eggs, milk, and vanilla extract until well combined.
- 5
Add the wet ingredients to the dry ingredients and mix until a dough forms.
- 6
Turn the dough out onto a floured surface and knead a few times until it becomes smooth and pliable.
- 7
Press the dough into the bottom and up the sides of a 23cm deep-dish pie dish.
- 8
Pour the honey filling into the pie crust.
- 9
Dot the top of the filling with the melted butter.
- 10
Bake the pie for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
Tip: Let the pie cool for at least 10 minutes before serving.
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