This is an all-American take on a classic honey dessert. You can make the pie crust from scratch or buy it from the store. It's a lovely recipe for Thanksgiving, Rosh Hashanah or just because.
2 ½ cups unbleached all-purpose flour, plus more for surface
2 teaspoons sugar
1 teaspoon salt
2 sticks of butter, cut into small pieces and frozen
1/4 ice water
1.75 cups honey
6 tablespoons unsalted butter
8 large eggs
1 teaspoon freshly grated nutmeg
2 teaspoons Kosher salt
For the crust:Mix flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
- Shape dough into a large disk, and wrap in plastic wrap. Refrigerate until firm, at least 1 hour.
- For the filling: Warm honey in a saucepan over low heat. Remove from heat, and stir in butter.
- Mix eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.
- Preheat oven to 350F degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven.
- On a lightly floured surface, roll out dough to a 1/4 inch thick. Grease a 9-inch pie plate and then drape in the dough. Trim overhang . Prick bottom of the pie crust with a fork. Refrigerate 30-60 minutes.
- Line crust with parchment paper, and fill with dried beans or pie weights ahead of blind baking the crust.
- Bake the crust, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Cool completely on a wire rack for at least 20 minutes.
- Stir filling, and pour it into the cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.
Serves 8. 40 minutes active time, 4 hours total time.