A beautiful medley of flavours putting honey and rose together
Recipe Tags
Medium
American
Baking
Dessert
Ingredients Serving: 4
Crust :
2 1/4 cup all purpose flour
2tbsp Sugar
1 cup butter( cold and hard)
1tbsp rose water
4-7 tbsp of ice water
1/4tsp Salt
1/4tsp cinnamon
Filling :
3/4 cup sugar
3tbsp cornmeal
1/2 cup butter melted
2tsp Rose water
2tsp white vinegar
1/4tsp Salt
3/4cup honey
1tsp Vanilla Extract
3 egg yolks
1/2 cup Cream
Pink salt to sprinkle
Dried rose petals
Instructions
Cut the butter into 2-inch cubes on a cutting board.
Add the butter cubes to the bowl and toss them to coat in the dry ingredients and use the dough scraper to chop the butter cubes into smaller bits that are roughly pea-sized.
Add the rosewater, then begin adding the tablespoons of ice water while stirring gently.
Grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs a bit more water.
Roll it out into a 1 cm thick circle onto a well-greased and well-floured surface.
Place it in the pie pan, trim excess crust.
Cover and place the crust shell in the refrigerator until use.
Preheat the oven to 350 degrees Fahrenheit.
In a medium-sized bowl, mix together the eggs and cream until smooth. Set aside.
Combine the butter, sugar, salt, and cornmeal until well blended.
Add the rose water, honey, vanilla, and vinegar and mix until combined, then fold in the egg mixture until incorporated.
Pour the filling into the prepared pie crust and bake in the oven for 45 minutes to 1 hour, or until the top turns golden but the filling is slightly wiggly.
Remove the pie from the oven and allow to sit at room temperature for 2 hours.
Sprinkle some salt and dried rose petals over the pie and serve cold.
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Cut the butter into 2-inch cubes on a cutting board.
Add the butter cubes to the bowl and toss them to coat in the dry ingredients and use the dough scraper to chop the butter cubes into smaller bits that are roughly pea-sized.
Add the rosewater, then begin adding the tablespoons of ice water while stirring gently.
Grab a handful of the mixture and squeeze. If it generally sticks together when you let go, it is fine. If it completely crumbles apart, it needs a bit more water.
Roll it out into a 1 cm thick circle onto a well-greased and well-floured surface.
Place it in the pie pan, trim excess crust.
Cover and place the crust shell in the refrigerator until use.
Preheat the oven to 350 degrees Fahrenheit.
In a medium-sized bowl, mix together the eggs and cream until smooth. Set aside.
Combine the butter, sugar, salt, and cornmeal until well blended.
Add the rose water, honey, vanilla, and vinegar and mix until combined, then fold in the egg mixture until incorporated.
Pour the filling into the prepared pie crust and bake in the oven for 45 minutes to 1 hour, or until the top turns golden but the filling is slightly wiggly.
Remove the pie from the oven and allow to sit at room temperature for 2 hours.
Sprinkle some salt and dried rose petals over the pie and serve cold.
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