Instructions

Preheat the oven to 375 degrees F.  Place a rack in the center of the oven.

Place the pie crust dough in a 9 inch pie dish. Flute or crimp the edges as desired. Place the pie dish in the fridge while you make the filling.

In a medium sized bowl, whisk together melted butter, granulated sugar, cornmeal, and salt until combined. Add vanilla extract and honey and whisk until well combined.

Add eggs to the bowl before whisking until combined.

Next, add the heavy cream and apple cider vinegar. Mix until combined.

Pour the filling into the prepared pie crust and place the pie dish on a baking sheet to catch any filling that might bubble over. If you want the crust to brown evenly, whisk an egg with milk to create an egg wash. Brush the eggwash over the edges.

Place the pie dish on the baking sheet into the oven.

Bake the pie for 45-50 minutes until pie is golden brown and appears set in the center.  Halfway through, rotate the pie so that it bakes evenly.  Remove the pie from the oven and allow it to rest for at least 4 hours before serving. The pie needs to cool and set completely before you can cut into it.

Serve this salted honey pie warm or at room temperature with flaky sea salt on top.