This pie sounds like the perfect pie for my bizarre extended family who is opposed to cooked fruit. So, if you strain the filling what is the point of the cornmeal? I assume most of it gets caught in the strainer, so does it impart some sort of flavor before getting strained out?
How can I resist a pie called Salty Honey? Looks wonderful.
We’ll be in Iowa for Thanksgiving and Danny’s dad is smoking the turkey. I’m pretty excited about that! I plan on making a pumpkin pie and probably pecan, too. I think someone else is bringing apple. But really, we probably could use a fourth pie for 12 people, don’t you think? Hm. ;)
Alex- I used fine white cornmeal and most of it made its way through the strainer. My guess is that the cornmeal adds some subtle texture, but I didn’t write the recipe so I am not sure what they intended. Maybe they’ll let us know…
Laura- correct- frozen, unbaked pie shell.
Ileana- do it!
My dream is coming true and I’m hosting my first Thanksgiving this year. All traditional and I’m making all of it so I was thinking of doing bakery bought desserts to preserve my sanity. Now I’m not sure I can do that because this looks damn good!
Oh, this looks so good! That puffed crust, that dark, rippled custard. I’ll have to check out the book soon.
I’m not hosting this year, but I am in charge of pie. What I make will depend on what I can find at the market this weekend, but I’m hoping to make a pear pie and that dutch apple custard one you posted about earlier this year!
Good luck with your non-traditional but traditional turkey!!
Mmm, that looks delicious! I don’t know how that cookbook flew under my radar (no pun intended), but now I’m in the know. Thanks for the introduction…and for getting Tradition! stuck in my head. At least you didn’t say “Sunrise Sunset.” Happy holidays to you and Bryan. I’m off to make pie.
ARGH! Tim, I am having such a hard time finalizing which pies to make and you just made my decision-making even more difficult!! :) It’s a good problem to have – I’m grateful. I was thinking about trying their maple buttermilk custard pie instead…but now you are wooing me with this one. And also planning on pumpkin and apple because those are mainstays for us. Though I spent a while thinking about the apple cider pie you introduced me too which I also love….sigh. so many pies.
Read this post and finalized what I will be preparing for Thanksgiving dessert. Not 15 minutes later I went for a run and saw you walking down Logan Blvd! I should have said hi, but didn’t want to creep you out as a superfan…but I am. Thanks for all your great posts!
of all the pies in the book, this one intrigued me the most. I’ve got another dessert planned for thanksgiving, but I’m having friends over afterward–on friday–and may just have to make this! have a great holiday, tim!
This sounds like my idea of heaven (toast, honey, salted butter) in pie form!! Also it seems way too easy to make. This is dangerous. As is this pie book you speak of. Cheers for sharing and I think it looks particularly droolworthy baked dark!
This is funny. I think I used to have a variation on this as a kid in rural Michigan–sweet cornmeal pie–but w/out the salt, made with condensed milk. This looks great. I’m going to try it. By the way, great overhead shot looking down at the pie plate, servings, etc. Nice one! Ken
Hi! I almost licked my computer screen just now. Question, though: won’t putting my frozen glass pie pan straight into a hot oven cause it to break? Should I pick up a metal or even foil pan just to be safe?
I’m in charge of turkey, gravy, cranberry sauce and ham this year. My cousin is doing the pies — so I’ll put this in my back pocket for later this weekend! It sounds wonderful. Since I’m not big into uber-sweet, I’m just wondering if the salt cuts through enough to give it good balance?
This pie sounds amazing! Especially during the winter when fruit options are so scant. If you don’t have Vanilla Bean Paste, what would you suggest as an alternative? I have vanilla beans… but I’m not sure of the ratio
Whoa… I have this pie in the oven RIGHT now, and it seems like there’s a variety of opinions (on other blogs) about whether the crust should be frozen/raw, partially prebaked, or totally prebaked! The book just says “frozen”, but I found a blog post from the Elsen’s where they explicitly say to prebake…. but it sounds like yours worked out well from a raw frozen crust. Hopefully mine comes out okay too! O.O