This may read like a Trader Joe’s commercial, but I assure you, they have no idea who I am except for the massive amounts of money I give them for cookie butter and apple blossoms. Still, I have to give them a shout out for all the hidden gems they have hiding in their freezer section.
Anyway, I was looking for a frozen pie crust. Anyone that’s ever made a pie from scratch knows how temperamental and unforgiving homemade pie crust can be. When it’s done right though you have flaky, buttery heaven surrounding the filling that you’ve made. Sounds yum, but the time it takes can sometimes be a pain. I really wanted to try this recipe before the holidays, so I wanted to stress less about the crust and focus my energy on the filling.
Thank goodness for Trader Joe’s Pie Crust! As far as frozen pie crusts go, this is by far the best. For sure the closest you’re gonna get to that homemade flavor and consistency. Anyway, The most important part of a pie is the filling, and this recipe is seriously dope.
A little backstory… If you haven’t already, you should pick up the Four & Twenty Blackbirds Pie Book. This recipe book is everything! When I was a kid, there were whole sections of Brooklyn that were dilapidated wastelands, Gowanus (the little section located between Carroll Gardens and Park Slope) was one of them. Now there are all kinds of trendy little shops and cafes all around that neighborhood. Four & Twenty Blackbirds is one such little cafe that specializes in homemade pies that are pretty darn delicious. Fortunately, if you don’t live close by, you can now try your hand at making some of these recipes at home thanks to their cookbook.
This particular recipe is one of my favorites! So without further ado! You must try this!!!
Salted Honey Apple Pie
Ingredients (for the filling)
- 1/2c (1 stick) unsalted butter, melted
- 1/2c sugar
- 1 tbsp white cornmeal
- 1/2 teaspoon kosher salt
- 1tsp vanilla paste (find it here)
- 3/4 cup honey
- 3 large eggs
- 1/2 cup heavy cream
- 2 teaspoons apple cider vinegar
- 1 to 2 teaspoons flaked sea salt (for finishing)
- 1 to 2 fresh apples, peeled and thinly sliced
- In a mixing bowl, whisk together melted butter, sugar, cornmeal, salt, and vanilla paste
- Whisk in the honey
- Add the eggs (one at a time), whisking to combine.
- Add in heavy cream and vinegar, continue to whisk.
- Remove your pie crust from the freezer and arrange thinly sliced apples around the bottom
- Pour the filling into your pie crust
- Bake pie on the middle rack for about 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the center.
- Rotate the pie (so that the part of the pie that’s been facing the front of your oven is now facing the back) about 30 minutes into baking
- This pie cooks like custard and is done when the filling is no longer liquid, but set and golden brown
- Remove the pie from the oven and allow it to cool for at least 3 hours
- Sprinkle with sea salt and serve warm, or at room temperature
***for a little extra yum, try using sage infused honey