Introduction
This recipe is a great introduction to making your own pie crust because the filling itself is very little work – it’s all about making the crust. The caramelized honey is a nice touch and a good way to easily elevate a relatively simple pie. Note that the linked recipe doesn’t contain the exact recipe for the pie dough itself.
Recipe Outline
| Recipe: Caramelized Honey Pumpkin Pie | Special Equipment: 9 Inch Pie Plate |
| Source: Dessert Person | Time: 3.5 hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★★☆☆ |
Making The Pie Dough
Tip 1: Makes sure to crimp the edges firmly or they will lose their shape. Consider exaggerating them as they will diminish as it bakes.
Tip 2: Make sure the dough comes up past the edges of the pie dish slightly as it will shrink as it bakes.
Making The Filling
Baking The Pie
Final Product
Key Takeaways
- Be very precise when making the pie crust. The hardest part is the crimping of the edges. Be firm with the edges, but gentle with the overall pie crust itself.
- Final Score: 3/5 – This recipe was a great introduction to making our own pie crust. The caramelized honey was a nice touch as well. The added caramelized honey wasn’t “mind-blowing”, but was definitely a nice touch.
JoeSoltzberg.com 