Salty Passionfruit Honey Pie

RecipesRipened

Oct 26

Ingredients

For the Pie Dough (makes two pie crusts):

295 g all purpose flour

75 g whole wheat (can use buckwheat or rye as well) flour

226 g unsalted butter, cold

110 g ice water

15 g apple cider vinegar (can use white too)

2 tbsp sugar

2 tsp salt

Egg Wash:

1 egg yolk

2 tbsp heavy cream

For the Filling:

113 g unsalted butter, melted

100 g granulated sugar

15 g cornmeal

1 tsp salt

2 tsp vanilla bean paste

255 g local honey

115 g passionfruit juice

3 large eggs

120 g heavy cream

2 tsp apple cider vinegar

1-2 generous pinches of flaky sea salt

Cut butter into cubes and freeze while you combine the flour, sugar, and salt in a large bowl.
Fill a measuring cup with cold water and ice, and refrigerate.
Add the frozen butter to the dry mix and toss until the butter is covered in flour. Smoosh half of the butter between your index finger and thumb, leaving half of the butter in large cubes.
Remove the water from the fridge and measure. Start drizzling the water into the butter and flour mixture, tossing to hydrate, then squeezing the dough between your hands. Once it takes on the shape of a uniform dough, rather than a shaggy mass, knead it against the bowl a few times until it comes together.

Cut in half and shape into a circular disk. Cover in plastic wrap and flatten slightly. Refrigerate for at least an hour or overnight. Save the extra portion for your next pie :)
Lightly dust your work surface with flour. Turn out the pie dough, and let rest for 10 minutes to come back to room temperature. Start rolling your dough it into a long strip about 20” lengthwise and 5” wide, flipping over and turning after a few rolls. You should be able to see the butter streak through the dough as you roll. Imagine the dough in thirds, fold the top third over the middle third, and then the bottom third up and over the middle two. Let rest for ten minutes in the fridge.

While the dough is resting, prepare the egg wash by whisking together an egg yolk and few tablespoons heavy cream in a small bowl.

Roll out into an even, 1/8 of an inch sheet of dough, about 12” x 8.” It’s ok if it’s not perfectly round. Roll your dough onto a rolling pin to transfer to the pie tin. Cut off any extreme overhang, but leave at least an inch for crimping. Tuck the extra dough along the edge. I like to make a scalloped edge for this pie by squeezing the dough between my two pointer fingers and repeating. Chill in the freezer while making the filling.

Preheat your oven to 375.

Pierce the passion fruit in half, remove the pulp with a spoon, and strain to separate the seeds.
You should be left with about a half a cup of liquid.
Start by whisking together melted butter, sugar, cornmeal, vanilla and salt.
Whisk in honey and passionfruit juice.
Add the eggs, one at a time, whisking to combine which will emulsify and thicken the mixture slightly.
Lastly, whisk in heavy cream and vinegar for a richness and tanginess.
Before pouring the filling into the crust, we’ll brush the surface of the dough with an egg wash for a shiny exterior.
After pouring in the filling I like to gently tap the pie on the counter a few times to knock out any air bubbles.
Bake for 45 to 55 minutes. The glowing amber custard puffs up like a lava flow then settles into a topography resembling the sun.
Allow the pie to rest for 4 hours.You can rest while you wait too.
Sprinkle with a generous amount of sea salt and serve at room temperature or cold based on your preference.

ripened