LCBO Food & Drink Summer 2022

TASTE OF HONEY

Burnt Honey Pie

Don’t be intimidated by the thought of burning honey. It’s less temperamental than caramel and it plays an important role in achieving this pie’s velvety melt-in-your-mouth texture. CRUST 1/2 cup (125 mL) unsalted butter 1 cup (250 mL) rolled oats 1/2 cup (125 mL) all-purpose flour 1/4 cup (60 mL) packed light brown sugar 1/2 tsp (2 mL) fine sea salt FILLING 3/4 cup (175 mL) amber honey, such as wildflower or clover 1/4 cup (60 mL) unsalted butter, cubed 1/2 cup (125 mL) sour cream or crème fraîche 1 tsp (5 mL) pure vanilla extract 1/2 tsp (2 mL) fine sea salt 1 tsp (5 mL) cornstarch 3 egg yolks Icing sugar for dusting 1. For the crust, melt butter in a small saucepan over medium heat. Cook, stirring often, until foamy and flecked with brown milk solids, 4 to 6 minutes. Pour into a small heatproof bowl. Cool slightly then refrigerate until solid, 45 minutes to 1 hour. 2. Combine oats, flour, sugar and salt in a mixing bowl. Using your fingers or a pastry cutter, mix cooled butter into oat mixture until combined—it should hold together when pressed, if not, add 1 to 2 tsp (5 to 10 mL) water. Transfer to a 9-inch (23-cm) pie plate, preferably glass. Using your hands or the bottom of a measuring cup, press mixture evenly across the bottom and up the sides of the pie plate, but don’t cover the rim. Refrigerate until firm, about 20 minutes. 3. While crust is chilling, arrange rack in centre of oven. Preheat oven to 350°F (177°C).

cool completely, 2 to 3 hours. Dust with icing sugar before serving. Store pie, covered, at room temperature for up to 3 days.

4. Bake crust on centre rack until lightly golden, about 15 to 18 minutes. (If crust slumps during baking, use a metal measuring cup to re-form, then bake 2 to 3 minutes longer to set.) 5. To make the filling, bring honey to a boil in a medium-size pot set over medium heat. Cook, whisking occasionally, until honey is a deep reddish-brown, very fragrant and a few wisps of smoke emerge, 6 to 8 minutes. (If you have an instant-read thermometer, it should register 340°F/171°C when inserted into middle of honey.) Remove from heat. Carefully whisk in butter then sour cream, vanilla and salt.

6. Whisk cornstarch with yolks in a small bowl until combined. Use a ladle or measuring cup to slowly

whisk in 1/2 cup (125 mL) honey mixture. Scrape yolk mixture into honey mixture and whisk until uniform. 7. Pour mixture into prepared crust. Use a spoon to splash some of the mixture over the edges of the crust to saturate the sides (the edges of the crust will become caramelized and chewy while baking). Bake until edges of filling are set but centre still jiggles slightly when given a gentle shake, 14 to 16 minutes. Transfer pie to a wire rack and

Serves 6 to 8

[ WHAT TO SERVE ] Kittling Ridge Vidal Icewine VQA VINTAGES ESSENTIALS 563247, 375 mL, $29.95 This wine’s luscious honey tones and marmalade and melon flavours harmonize with the recipe’s ingredients. Crisp acidity in the wine cuts the pie’s richness, provides balance and completes the pairing.

156 FOOD & DRINK SUMMER 2022