Written by Jennifer Duty
Most everyone will be prepping for the big 4th of July meal this weekend. There will be food to buy, yards to clean and mow, and tables and chairs will be counted. The BBQ may be making its way out of the garage for the first time this season. Family and friends will be planning to meet up.
We will be spending our 4th of July at my nephew's home. He lives near the lake in a community where everyone knows everyone. It is a small community. My nephew's house and the neighbor’s house become the center of the block party. There is a lot of food. Most are potluck style, with my nephew providing all the BBQ stuff, which I cook. We always leave before dusk. I hate the crowds that come with fireworks. I prefer cooking and visiting.
It a wonderful time. It proves the world is not all a mess. People are kind. Community is strong. Maybe it is like Anthony Bourdain said? He thought BBQ could bring anyone together. Food is the great peace bringer.
When I think of a party, I think of dessert. All the other stuff is great, but who brought what for dessert is what I am thinking.
On a day trip out of Portland, we came across this amazing bakery and coffee shop in a town that I can't find on a map. I had an amazing Macha latte and they had something I had never heard of before. Honey Salt Pie.
I had to try it. I know it is not Autoimmune Protocol, but really, Honey Salt Pie? It's a double whammy for my family since my brother is a beekeeper and my son is the maker of Pacific Flake sea salt.
How could I walk away? I couldn't. It was delicious. I began to do some research. It appears to be a southern thing, of course, I think all good things come from the south. The pie also goes by the name Salted Honey Pie or Salty Honey Pie.
There are a lot of recipes out there. So, pick your favorite. Here is ours.
Honey Salt Pie
- 1 pre-made refrigerated pie crust or make your own. I am lazy.
- 1/2 cup of butter. I like to use local, organic, grass-fed, & unsalted. I sound like a snob.
- 1/2 cup sugar. Organic.
- 1 tablespoon cornmeal.
- 1/2 teaspoon Pacific Flake
- 2 teaspoons pure vanilla extract
- 3/4 cup honey. Know your beekeeper. Know where your honey comes from.
- 3 large eggs. Pasture raised, or from your sister-in-law.
- 1/2 cup heavy cream
- 2 teaspoons apple cider vinegar
- 1 to 2 teaspoons Pacific Flake for finishing
Get the crust out and ready for the filling. Every recipe I read said do not pre-bake the crust.
Preheat oven to 375 degrees.
To make the filling whisk together, in a medium to a large bowl, the melted butter, sugar, cornmeal, and 1/2 teaspoon of Pacific Flake. When thoroughly combined, whisk in the vanilla and the honey.
In a separate bowl whisk the eggs until thoroughly combined. I like to do this to avoid shells and bad eggs ruining the whole recipe. Add the eggs to the other ingredients mixing them together.
Finally, add the heavy cream and vinegar to all the ingredients, whisking them together.
After all the ingredients are thoroughly combined, pour into the prepared pie crust. Bake the pie for 45 to 55 minutes until the pie is a deep golden brown and set in the center. This could be longer or shorter time depending on the oven. Check on the pie at the 45-minute mark. When the pie is set, remove from oven and try to allow it to cool for an hour or more.
Sprinkle with Pacific Flake Fishing Sea Salt when ready to serve.
This pie can be made a day ahead. It will set up nicely and slice clean, but who can wait that long? I like things right out of the oven.
Enjoy the holiday.
Pacific Flake, your local sea salt harvestry.