×1
This honey of a dessert ditches highly processed corn syrup in favor of natural honey for a more rich, complex flavor. Serving the pie at room temperature guarantees the filling will be completely set.
4 min
Cook Time
5 min
Total Time
12
Servings
Excellent, lots of nuts, not too sweet!
Preheat the oven to 350°F (175°C).
In a saucepan, melt the unsalted butter over medium heat. Stir in the packed brown sugar until combined.
Remove from heat and whisk in honey, cider vinegar, vanilla, and salt.
Whisk in the eggs until fully incorporated.
Sprinkle the pecan halves and pour the filling into the prepared pie crust.
Bake on baking sheet on bottom rack until the filling is set and the top is golden brown. About 50-60 minutes. Let cool before serving.
In a bowl, combine the all-purpose flour, granulated sugar, and salt.
Cut in the cold unsalted butter until the mixture resembles coarse crumbs.
Stir in the cold water, a tablespoon at a time, until the dough comes together.
Wrap in plastic wrap and refrigerate for at least 30 minutes (up to 3 days) before rolling out.