Hazelnut Honey Pie
Like those who fell head-over-heels for the Beatles’ song “Honey Pie” back in the ‘60s, family and friends will swoon over this sweet-as-heaven pie, perfect for the holidays.
10” Pie Crust
1/2 c plus 1T Earth Balance (Natural Shortening)
1 1/3 c all-purpose flour
1/2 t salt
6 T water, ice cold
1/2 c sugar
1/2 t salt
1 1/2 c honey
2 T butter, melted
1 t vanilla
2 c hazelnuts, chopped
For the pie crust, cut shortening, flour and salt with a pastry blender until coarse crumbles form then add 4 to 6 T of ice-cold water and mix until dough ball forms. Do not over mix. Wrap in plastic wrap and chill in refrigerator for 1 hour.
Roll out dough on a lightly floured surface until approx. 14” in diameter. Fold dough in half and transfer to pie pan. Unfold and gently press into pan. Trim and crimp edges. Poke crust with a fork several times and set aside.
Preheat oven to 350°. Beat eggs together then add one at a time: sugar, salt, honey, butter and vanilla. Mix in hazelnuts. Pour into crust and place in oven. Reduce heat to 325° and bake for 1 hour 20 min. Filling should be set before removing.
Let pie cool completely before cutting.