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!
RA- So fun that you’re hosting! It is the best meal to host, you get three days off of work after (unless you work in retail, in which case- sorry for mentioning it). Happy Thanksgiving!
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!!
P.S. What is that other gorgeous-looking thing on the cooling rack in the second photo? Is it bread? Is it cake? It looks like something that I would want.
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.
I played in the pit band (piano) of my high school’s production of Fiddler on the Roof! I read your post with that song in my head haha. Traditiooooooon tra-di-tion!
And for salted honey—I’m very intrigued!! I’m afraid it’ll be too sweet, but I’m very curious about the salt cutting through the sweetness. Gorgeous photos =) Good luck with the turkey!
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
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Alex says:
November 20th, 2013 at 10:31 pm
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?
Mary says:
November 20th, 2013 at 11:13 pm
I have made this pie before… so amazing. Anyone who hasn’t tried this must make it.
Thanks for posting this. Have always loved your site.
Laura says:
November 21st, 2013 at 1:29 am
This pie looks amazing. I just have one question – is the pie shell only frozen, not pre-baked?
ileana says:
November 21st, 2013 at 5:51 am
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. ;)
Katrina @ Warm Vanilla Sugar says:
November 21st, 2013 at 6:07 am
I definitely need this pie in my life!! It looks unreal!
Tim says:
November 21st, 2013 at 6:26 am
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!
Marygrace says:
November 21st, 2013 at 7:00 am
this. looks. incredible.
Rockin Arugula says:
November 21st, 2013 at 7:46 am
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!
Happy Thanksgiving to everyone!
olga says:
November 21st, 2013 at 7:57 am
I just ordered the book and cannot wait to have it in my hands. I agree with you – the cover couldn’t be more perfect!
Tim says:
November 21st, 2013 at 8:58 am
RA- So fun that you’re hosting! It is the best meal to host, you get three days off of work after (unless you work in retail, in which case- sorry for mentioning it). Happy Thanksgiving!
Katie says:
November 21st, 2013 at 11:03 am
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!!
Katie says:
November 21st, 2013 at 11:07 am
P.S. What is that other gorgeous-looking thing on the cooling rack in the second photo? Is it bread? Is it cake? It looks like something that I would want.
Batya says:
November 21st, 2013 at 12:46 pm
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.
Laura@howtocookgoodfood says:
November 21st, 2013 at 3:43 pm
This is inspired and I have to try it out. I have some wonderful honey here given to me by a friend so i know this is the recipe to use it in, thanks!
randa says:
November 21st, 2013 at 4:35 pm
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.
Sarah | The Sugar Hit says:
November 21st, 2013 at 8:20 pm
LOOKS SO GOOD!
Lisa @ Je suis alimentageuse says:
November 21st, 2013 at 9:41 pm
I played in the pit band (piano) of my high school’s production of Fiddler on the Roof! I read your post with that song in my head haha. Traditiooooooon tra-di-tion!
And for salted honey—I’m very intrigued!! I’m afraid it’ll be too sweet, but I’m very curious about the salt cutting through the sweetness. Gorgeous photos =) Good luck with the turkey!
Morgan says:
November 21st, 2013 at 10:17 pm
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!
Tim says:
November 22nd, 2013 at 8:24 am
Aw, Morgan! You should have said hi! Next time!
Rose Waissbluth says:
November 22nd, 2013 at 11:29 am
Thank you for sharing the recipe, the pie looks amazingly delicious!
Jocelyn (Grandbaby Cakes- says:
November 22nd, 2013 at 1:24 pm
Wow this pie is absolutely gorgeous!!
jenny says:
November 22nd, 2013 at 3:13 pm
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!
Dan from Platter Talk says:
November 23rd, 2013 at 12:24 am
Looks and sounds heavenly! Hope you both, and Gabe, enjoy!
Zo @ Two Spoons says:
November 23rd, 2013 at 12:57 am
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!
Catering Calgary says:
November 23rd, 2013 at 9:19 am
I’m nervous about the salty pie but it looks so good I think I’ll try it.
Ash says:
November 23rd, 2013 at 2:03 pm
Should we make this? I think we’re gonna! Can we talk thanksgiving menu please I just want to make what you are making.
KMO says:
November 23rd, 2013 at 4:04 pm
Can you use vanilla extract? Have not seen the paste,
Tim says:
November 23rd, 2013 at 8:16 pm
KMO- Yep!
nicole says:
November 24th, 2013 at 9:06 pm
Just got everything to make this pie but had a question about vanilla paste, I’ve never seen it before? Can I pick it up at most grocery stores?
Ken says:
November 25th, 2013 at 10:58 am
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
Jenny says:
November 25th, 2013 at 7:11 pm
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?
Tess @ Tips on Healthy Living says:
November 26th, 2013 at 2:00 pm
This year, I’ve decided that I’m fed up with the traditional Thanksgiving foods, and this is just the inspiration I needed! Thanks for sharing!
Lisa says:
November 26th, 2013 at 4:21 pm
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?
Jubilee says:
November 26th, 2013 at 6:44 pm
Hi! What if I have only yellow cornmeal? I want to try this pie! I’m so over pecan pie.
Melissa says:
November 27th, 2013 at 7:10 am
Can.not.wait!
Tim says:
November 29th, 2013 at 5:40 pm
Hey Jenny- Sorry to be responding so late. I have made this pie in a glass pyrex without trouble…but metal is definitely safer.
dina says:
November 30th, 2013 at 7:48 pm
I made this on Thursday. It was a hit!!! Thank you for always pointing out the most clever recipes. It will be in the rotation from now on.
Tim says:
December 1st, 2013 at 9:00 am
Hi Dina- Glad it was a hit!
Jeff @ Cheese-burger.net says:
December 5th, 2013 at 9:37 am
wow! looks delicious. i wanted to try and will definitely recommend this to my friends too! thank you for sharing!
Allison says:
December 25th, 2013 at 8:15 am
I made this pie last night and it was AMAZING. So, so, so good. I hugely recommend it!
Duygu says:
January 13th, 2014 at 6:00 am
This pie looks wonderful,I’m gonna make it.But what if the pie shell is not frozen?
Tim says:
January 13th, 2014 at 6:50 am
Duygu- I’m not sure I understand the question. You should definitely freeze the pie shell.
Tabitha says:
January 26th, 2015 at 3:22 pm
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
Tim says:
January 26th, 2015 at 3:53 pm
Hi Tabitha- Vanilla beans or vanilla extract would be fine. I don’t know the ratio either, but you can just wing it.
Sarah V. says:
April 3rd, 2016 at 7:22 pm
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