Salted Honey-Almond Pie

This unique custard pie encases a decadent honey-almond filling in a crunchy oat-based pie shell.

A sprinkle of flaky Maldon sea salt really brings out the subtle flavor of the almonds and beautifully showcases our own Five Marys honey.

We often top it with big dollops of whipped cream, but a tart-sweet fruit compote, like sour cherry or blackberry, would also be home alongside this dessert.

I’ve always been a big fan of savory treats, and this pie is everything.

Makes 8 servings

Ingredients

For the Filling

For the Crust

• 4 large whole eggs
• 4 large egg yolks
• 1 cup fine blanched almond flour
• 1/2 cup (1 stick) unsalted butter, at room temp
• 1/2 cup honey
• 1/4 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 tablespoon bourbon (optional)
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt

• 1 cup old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1/4 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 6 tablespoons unsalted butter
• 6 tablespoons lard, chilled
• 4 tablespoons ice-cold water

For Serving

• Maldon or other flaky salt
• Whipped cream

Instructions

In a food processor, process the oats to a coarse meal. Add the flour, sugar, salt, and baking soda and process to combine. Add the butter and lard and pulse until the mixture resembles coarse fresh bread crumbs. Add the ice water and pulse a few times to bring the dough together. Dump the dough onto a clean work surface and press it together into a disk. Wrap tightly in plastic wrap, then refrigerate for at least 30 minutes or up to overnight. (The dough can then be frozen for up to 3 months).

Unwrap the dough. On a lightly floured work surface (or between two sheets of parchment paper), using a rolling pin, roll out the dough to about 1/4 inch thick. Gently ease the dough into a 9-inch pie pan. Trim the edge about 1 inch beyond the rim of the pan. The dough is delicate, but if it tears or has cracks, use the trimmings to patch and press it back together. Fold the dough edge underneath itself so it sits on the rim of the pie pan. Crimp the dough with your fingers or a fork. Freeze for at least 30 minutes.

To blind-bake the crust, preheat the oven to 375 degrees F. Line the pie dough with parchment and fill with dried beans or pie weights. Bake until the crust starts to lightly brown, about 20 minutes. Remove the weights and parchment paper and continue to bake until the crust looks dry, about 5 minutes.

Meanwhile, make the filling. In a food processor, process all of the ingredients until well combined.

When the curst is ready, reduce the oven temperature to 325 degrees F. Pour the filling into the hot crust and bake until the center is barely jiggly and the edges are set, 45 to 50 minutes.

Let the pie cool completely on a wire rack. Sprinkle with Maldon salt before slicing into wedges and serve with whipped cream.