-
1
TO MAKE THE CRUST:
-
2
Combine 1 cup cold water, 1/8 cup apple cider vinegar, and 1/4 cup ice, mix well. Set aside.
-
3
Whisk the dry ingredients together. Using a pastry cutter, blend in the butter, being careful not to overwork during this step. The butter should be in pea-sized chunks - not too big, but not completely incorporated.
-
4
Slowly add the ice water and vinegar mixture, one tablespoon at a time, and bring the dough completely together by hand, again being careful not to overwork. you may only need 4 tablespoons of the ice water/vinegar mixture - add another tablespoon if the mixture is still too dry to bring the dough together. Aim to create a marbleized effect, so that the butter is still visible. Wrap in plastic wrap, and chill 1 hour or more before use.
-
5
Pre-bake the crust: Roll the dough out to fit a 9-inch pie pan, about 1/4 inch thick. Place in a buttered pie pan, and crimp the edges as desired. Allow to rest and cool in the fridge for at least 20 minutes.
-
6
Line the crust with tinfoil or unwaxed parchment paper, add pie weights or about a cup of dried beans if you don't have pie weights. Distribute them evenly.
-
7
Bake in a 375u00b0 oven for 20 minutes. Allow to cool slightly before filling with custard.
-
8
TO MAKE THE PIE:
-
9
Melt butter and combine with the sugar, salt, and cornmeal to make a thick paste.
-
10
Add the honey, vanilla paste, and vinegar and mix together.
-
11
Mix in the beaten eggs and the cream until all ingredients are well combined.
-
12
Pour the filling into the pre-baked pie shell and bake at 350u00b0 for 45 to 60 minutes. The filling will puff up like a marshmallow and the center will be just slightly wobbly.
-
13
Once cooled (at least one hour), finish with a sprinkling of flake sea salt.
-
14
Slice and serve with whipped cream.
