Salted Honey Rose pie
I have to give credit to Eva Kosmas Flores over adventuresincooking.com for the inspiration for this beautiful pie. I have made several nutritional changes to the original recipe but, it remains a delicious and wonderfully golden pie. While I have used rose water concentrate in my version, you can substitute ordinary rose water. However, you will have to adjust it to taste as rose water concentrate is far more condensed than regular rose water. I would also suggest using a milder raw honey in this recipe as a strong flavoured honey wouldn’t allow the vanilla and rose water to shine through.
P.S. I used my Flaky light, Gluten-free pie crust http://priscillajohnsonntc.com/index.php/2016/10/13/flaky-light-gluten-free-pie-crust/ in this recipe to make sure that this pie was edible for my gluten-free friends.
- 3 tablespoons arrowroot flour
- 1/2 cup butter, melted
- 2 teaspoons rose water or 1/4 tsp rosewater concentrate
- 2 teaspoons white vinegar
- 1/4 teaspoon salt
- 3/4 cup raw honey
- 1 teaspoon pure vanilla extract
- 3 free-range eggs
- 1/2 cup cream
- 1 prepared unrefined, gluten-free pie crust (check out my recipe for a flaky light pie crust!)
- Preheat the oven to 350 degrees F.
- In a medium-sized bowl, mix together the eggs and cream until smooth. Set aside. Combine the butter, sea salt, and arrowroot flour until well blended.
- Add the rose water, raw honey, vanilla, and vinegar and mix until combined.
- Fold in the egg-cream 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 jiggly.
- Remove the pie from the oven and let it cool before serving.
- Optional: sprinkle a little extra sea salt over the top of the pie before serving.
- Note this pie does not have a real firm filling, but rather, it will still be quite soft after being set.
- All credit for the original pie filling recipe goes to Eva Kosmas Flores over at adventuresincooking.com.