This recipe appears in:Pie of the Week: Pine Nut Honey Anise Pie
This nutty, honey-sweetened pie is the perfect treat to take to the first backyard garden party of the season.
Note: The type of honey used in this dessert will have an impact on the resulting flavor: while any locally sourced honey will do, I recommend clover honey, which has floral notes, or acacia honey, which is widely regarded as a flavorful favorite. In any case, don't shortchange your pie: it's worth the extra effort to locate and use the highest quality honey possible.
Looking to add a bit of extra flair? Whip up some fresh anise cream to dollop on top of this nutty, earthy treat. In a small saucepan, bring 1/2 cup of the cream just to a boil. Remove from heat and stir in 1/2 teaspoon anise. Cover and let steep for 10-15 minutes.
Strain the steeped cream into a small metal bowl, set the bowl into an ice bath, and chill the cream until cold. Whisk in the remaining 1/2 cup cream and 1/4 cup confectioners' sugar. Continue to whisk until soft peaks form.
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- For the Crust:
- 1 cup (5 ounces) flour
- 1/4 cup (1 3/4 ounces) sugar
- 1 teaspoon salt
- 1 1/2 teaspoons ground anise
- 10 tablespoons butter (cold)
- For the Filling:
- 8 tablespoons (1 stick) butter
- 1/3 cup clover honey
- 1/3 cup light corn syrup
- 1 teaspoon salt
- 1/2 cup (4 ounces) heavy cream
- 2 large eggs
- 1/2 cup (3 1/2 ounces) sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups pine nuts (toasted)
For the Crust: Adjust oven rack to center position and preheat oven to 325°F. Using a food processor, pulse together flour, sugar, salt, anise, and butter until the dough pulls away from the sides of the mixer and easily forms a ball. Press the mixture into pie plate. Bake until a light golden brown color, about 20 minutes.
For the Filling: In a small saucepan, bring the butter, honey, corn syrup, salt, and cream to a boil, stirring constantly. Remove from heat when mixture begins to boil and set aside. Allow to rest until cool.
In a large bowl, whisk together the eggs, sugar, and vanilla. Fold the egg mixture into the cooled honey mixture. Stir in the toasted pine nuts. Pour the mixture into the par-baked pie crust and place the pie onto a baking sheet. Bake until the filling is set around the edges and a toothpick inserted in the middle comes out clean, 30 to 35 minutes. Allow to cool and serve.