I make this very rich pie once or twice a year and serve slivers for dessert, though I don’t know why I bother everyone asks for seconds. You might enjoy experimenting with different kinds of honey. If you prefer a mellow, mild taste I recommend using clover honey.
Ingredients
- Butter Pastry Dough for a single-crust pie
- 1 large egg yolk
- ¼ cup (½ stick) butter, melted
- 1½ cups honey
- 1 teaspoon pure vanilla extract
- ⅓ teaspoon salt
- 1½ teaspoons orange zest
- 3 large eggs, lightly beaten
- 1 heaping cup chopped pecans
How to Make It
- Preheat the oven to 325 degrees F.
- On a well-floured work surface, roll the dough out into a 13-inch circle and fit the dough to your pie plate. Trim the edges, leaving a 1-inch overhang. Tuck the overhang under and press against the rim of the pie plate. Flute the crust as described in the Tips for Pie Dough. Prick the bottom of the crust all over with the tines of a fork. Bake until the edges just begin to brown, about 12 minutes. Remove the crust from the oven. Add a smidgen of water (a few drops) to the egg yolk and mix until it has a smooth and brushable consistency. Brush the crust all over with the egg wash. Return the crust to the oven for another 2 minutes, until the egg wash has set. Place the crust on a rack to cool while preparing the pecan filling. You can leave your oven as you prepare the filling.
- Combine the butter, honey, vanilla, salt, and orange zest in a medium bowl. Stir in the beaten eggs. Add the pecans and stir to combine. Pour the filling into the prepared crust. Cover the edges of the crust with strips of aluminum foil to prevent them from over browning. Bake until set and the pecans smell toasty and carameled, about 35 minutes. Cool completely before serving.
