Salted Honey Lavender Pie

This fusion of salt, mixed with the sweetness of honey and then a hint of lavender will add an amazing touch to your holiday dinners. 
Adapted from


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Pie Dough
2 1/3 cups all-purpose flour
1 tbsp granulated sugar
¾ tsp salt
1 cup unsalted butter, chilled and cut into cubes
5-6 tbsp ice water

Pie Filling
½ recipe pie dough
½ cup unsalted butter, melted and cooled
¼ tsp salt
150 g sugar
100 g honey
1 tsp vanilla
1 tbsp white vinegar
3 eggs, room temperature
½ cup heavy cream
1 tbsp dried culinary lavender
Sea salt and lavender for garnish

To make the crust, combine flour, sugar and salt in a bowl. Use a pastry cutter to cut in half of the butter until it is size of peas, then cut in the other half until it is the size of beans. You should have visible pieces of butter, varying in size. 
Make a well in the flour mixture and slowly stream about 5 tablespoons of ice water into the dough while mixing gently with a fork. If the dough seems dry, add more water a couple of teaspoons at a time. The dough is ready once you can pick up a handful of dough, squeeze it together easily without having it fall apart. Press the dough together and then split it in half, forming two discs. Lightly dust with flour and wrap each disc in plastic wrap. Chill the dough for at least one hour before using, or overnight. 
To make the pie filling, gently heat together cream and lavender in a small pot over medium-low until cream heated through. Remove from stove and let sit for 30 minutes to allow the lavender to infuse. 
Preheat the oven to 350º F. 
Combine melted butter with salt, sugar, honey, vanilla and white vinegar, stir until well combined. Beat in eggs, one at a time. Using a sieve, slowly strain cream into the pie filling mixture, stirring constantly. Discard left over lavender. 
On a lightly floured surface, roll out one disc of dough into approximately a 12-inch circle about 1/8-inch thick and place it into a greased 9-inch pie pan. Trim the edges so they are even, leaving roughly 1 inch over-hang from the edge of the pie pan. Crimp or decorate edges. Place in the refrigerator to chill for 15 minutes. 
Pour the pie filling into the pie shell and place on a baking sheet. Bake for approximately 50-60 minutes, rotating after 30 minutes, until the crust is deep golden brown and the filling is set. Cool pie for at least 2 hours before serving, garnish with sea salt and dried lavender.