November, also known as Thanksgiving, is a pretty busy baking time for me, and so when I came across this recipe, I thought it would be a perfect mash up between American pie fare and one of my favorite all time ingredient: salted caramel. I love caramel, it can take the shape of many forms, yet it is an incredibly basic ingredient – in a nutshell, it’s just burnt sugar.
This pie is extremely straightforward…providing you used the correct pie crust! November is a busy year at school for me and of course, rushing home, I absentmindedly, in my teacher tired haze, rolled out a French short puff pastry crust over the traditional American pie crust. For those who don’t know, there is a bit of science behind the art of rolling out a pie dough but that can be saved for another day. I was a bit unhappy with the presentation, but never the less, my guests gobbled it up and already asking for more.
For the sake of my first entry, I went and did it again. I found that in the previous pie, the honey overpowered the taste of the caramel. This time, I readjusted the recipe to less honey and made the caramel reduction a lot thicker before pouring into the crust. The end result was a lot more what I expected, a perfect balance of salted caramel accompanied by the honey and crumbly pie crust.
You can find the recipe here.