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Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the pre-prepared pie dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie tin. Trim and crimp the edges as desired.

In a large bowl, whisk together the melted unsalted butter, granulated sugar, cornmeal, salt, and vanilla bean paste until well combined.

Add the local honey, strained passionfruit juice (or curd), eggs, heavy cream, and apple cider vinegar to the bowl. Whisk until the mixture is smooth and evenly combined.

Pour the filling into the prepared pie crust.

Carefully transfer the pie to the preheated oven. Bake for 15 minutes at 375°F (190°C).

Reduce the oven temperature to 325°F (160°C) and continue baking for an additional 35-45 minutes, or until the edges are set and the center has a slight wobble.

Remove the pie from the oven and immediately sprinkle 1-2 generous pinches of flaky sea salt over the top. The residual heat will help the salt adhere.

Let the pie cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to fully set.


Preheat your oven to 375°F (190°C).

On a lightly floured surface, roll out the pre-prepared pie dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie tin. Trim and crimp the edges as desired.

In a large bowl, whisk together the melted unsalted butter, granulated sugar, cornmeal, salt, and vanilla bean paste until well combined.

Add the local honey, strained passionfruit juice (or curd), eggs, heavy cream, and apple cider vinegar to the bowl. Whisk until the mixture is smooth and evenly combined.

Pour the filling into the prepared pie crust.

Carefully transfer the pie to the preheated oven. Bake for 15 minutes at 375°F (190°C).

Reduce the oven temperature to 325°F (160°C) and continue baking for an additional 35-45 minutes, or until the edges are set and the center has a slight wobble.

Remove the pie from the oven and immediately sprinkle 1-2 generous pinches of flaky sea salt over the top. The residual heat will help the salt adhere.

Let the pie cool completely on a wire rack for at least 2 hours before slicing and serving. This allows the filling to fully set.
