Honey Double-Crust Pie
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
This honey double crust pie is one of my favorite desserts to make when I want something special without spending hours in the kitchen. With a total time of just one hour, it comes together surprisingly quickly, and the almond flour crust gives it a delicate texture while providing protein and healthy fats that make it more nourishing than traditional pie. The honey adds natural sweetness and wonderful depth of flavor, plus it has antibacterial properties that feel good to bake with. Best of all, these are ingredients I almost always have on hand, making this an easy go to when unexpected guests arrive or I'm simply craving something homemade and comforting.
Ella x
Ingredients
- 200 galmond flour(for the crust)
- 100 gbutter, unsalted
- 100 gconfectioner's sugar(for the honey glaze)
- 150 ghoney(for the filling)
- 2 egglarge eggs
- 1 gsalt(for the crust)
- 50 mLunsalted milk
- 1 mLvanilla extract
- 50 mLwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Make the crust by combining the almond flour, salt, and unsalted butter in a bowl.
Tip: Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
- 3
Gradually add the confectioner's sugar and stir until the mixture comes together in a ball.
- 4
Roll out the dough to a thickness of about 3mm (1/8 inch).
- 5
Transfer the dough to a 23cm (9-inch) pie dish and trim the edges to fit.
Tip: Use a little water if the dough sticks to the dish.
- 6
Make the honey filling by whisking together the honey, large eggs, unsalted milk, vanilla extract, and salt in a bowl.
Tip: Use a whisk or spatula to mix until the honey is fully dissolved.
- 7
Pour the honey filling into the pie crust.
- 8
Roll out the remaining dough to a thickness of about 3mm (1/8 inch).
- 9
Use a pastry cutter or knife to cut the dough into strips for a lattice-top crust.
Tip: Or, simply roll out the dough to fit the top of the pie.
- 10
Place the lattice strips on top of the pie, weaving them into a lattice pattern.
- 11
Brush the lattice strips with a little water and sprinkle with confectioner's sugar.
Tip: This will help the lattice strips brown evenly during baking.
- 12
Bake the pie for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Tip: Let the pie cool for at least 30 minutes before serving.
- 13
Glaze the pie with a little honey by whisking it with some water until smooth.
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