Honey and lemon pie

I broke my ancient pyrex pie dish a few months ago and finally replaced it last week with a gorgeous red and white Emile Henry one (be still my beating heart… yes, I get giddy over bakeware), so naturally I had to make a pie! After trawling through pages and pages of recipes, I saw this. We had a winner!

It’s a beautifully soft, buttery yeasted dough, layered with a sweet and tangy mixture of sugar, honey and lemon. I made a few adaptations to the recipe, but only minor ones.

Photobucket

Ingredients

Dough

350g all-purpose (plain) flour
1 x 7g sachet instant (rapid rise) yeast (or 20g fresh or 3 scant tsp active dry yeast)
pinch of salt
1 tbsp raw cane (turbinado) sugar
180g butter, diced, room temperature
150ml milk, room temperature
2 tsp extra milk for brushing

Filling

120g raw cane (turbinado) sugar
120g honey
juice and zest of 1 lemon

Directions

Lightly butter a deep pie dish and set aside.

Note: If you use fresh or active dry yeast, you’ll need to mix it with the milk and sugar and let it sit for 5 minutes first to activate it.

Mix all the dough ingredients together and knead to a soft, smooth dough – about 5 minutes.

Whisk the filling ingredients together in a bowl.

Divide the dough into three parts, one slightly bigger than the others. Roll the bigger piece of dough out to a circle and use it to line the bottom and sides of the pie dish.

Spread half the filling over the dough.

Roll out the second piece of dough then spread the other half of the filling over it.

Roll out the third piece of dough and cover the pie, pinching the first and third pieces of dough together around the edge so the whole thing is enclosed.

Cover loosely and let rise in a warm place for an hour.

Preheat oven to 200°C.

Brush pie with extra milk and bake for 30 – 35 minutes, until browned.

Cool in the dish. Sprinkle with powdered sugar before serving, if desired. Serve warm or at room temperature.

*****

Submitted to YeastSpotting

This entry was posted in cake, dessert, sweet, tart&pie. Bookmark the permalink.

6 Responses to Honey and lemon pie

  1. sounds delicious, how do you take these amazing picture Pizzarossa?

    • pizzarossa says:

      I still have a long way to go on the photography front – they are okay during daylight hours, but I need a lot more practice with my light for night photos. That’s why I post so many sweets, not so many dinners! LOL!

  2. I’ve just been reading more of your posts and I’m really loving your blog Rachael. Chocolate salame is on my list to do this week – it sounds like something my mum used to make when we were kids. But now you’ve posted this lovely honey and lemon pie recipe, I’m going to have to make that too!! Love your new pie dish :)

    • pizzarossa says:

      Thanks Lisa :) I read recently that there is a Greek version of chocolate salame – it seems to be all over Europe! You’ll love the pie – with the honey and lemon, it actually reminds me of Greek desserts. :)

  3. Rosie says:

    Wow, that really IS a pie – but also sort of reminiscent of Greek / Turkish pastries? Do we get some when we come to visit?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s