Honey pie is a constant in our family, especially around Christmas time. Mom’s old recipe, unique by itself, is a guarantee of a light, eye catching and crumbly pie.
Pie crusts
- 3 spoons of milk
- 3 spoons of oil
- 50g sugar
- 5 spoons of sunflower honey
- 1 egg
- 400g flower (half pastry, half all purpose)
- 1 spoon of baking powder
Preparation
Milk, oil, honey and sugar should be simmered until the sugar melts. Remove from the fire. Add flour with baking powder in the hot mixture and a slightly beaten egg. Knead the dough with your hands until it is smooth. Cover with a cloth and leave it for 10-15 min until it relaxes. Divide the dough into 4 equal pieces and spread each one on a piece of baking paper in a thin crust (2mm thick). Bake every crust separately at 180C for 5 mins on an overturned baking tin. Leave the baked crusts to cool completely before assembling the pie.
Cream Filling
- 500ml milk
- 150g sugar
- 1 vanilla sugar
- 6 spoons of semolina
- 200g butter
- 2 spoons of rum
- 2 spoons cacao powder
Preparation
To make the cream cook up the milk, sugar and vanilla sugar while adding semolina. Cook until it is condensed, remove from the fire and let it cool. Mix the rum in the cooled cream along with the churned butter. Mix the cacao in one third of the cream.
Assembling the pie
Sprinkle the first crust with a dash of rum and coat it with half of the white cream. Cover with the other crust and then sprinkle with rum again. Coat the crust with the dark cream and cover with the third crust. Sprinkle rum over it, as well, and coat with the rest of the white cream. Finish the pie off with the last crust, sprinkle with rum, cover with a cling film and leave it in the refrigerator overnight (two days ideally) to let the crusts soften. Cut in dices and sprinkle with icing sugar.
