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Orange Blossom Honey & Buttermilk Pie

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Florida Orange Blossom Honey Buttermilk Pie just sounds scrumptious, doesn’t it? I spend a lot of time exploring Florida and sometimes I visit farms and roadside stands tasting different honey varieties. There is a wide assortment of varietals, but I have to confess, Orange Blossom is one of my favorites. (It must be the Floridian in me.)

This is simple recipe and goes well with a light, spring or summertime meal. There are only six ingredients for the filling.

Pie Crust

If you want to make your own piecrust, see the recipe below. If you want to purchase a ready-made piecrust, you’ll find them in the frozen section at your local market.

Honey & Buttermilk Filling

Whisk the following:

3 extra large eggs

2/3 cup sugar

½ cup Florida Orange Blossom honey

Then add:

2 tablespoons of flour

1 cup of buttermilk

1 teaspoon vanilla

Pour into the piecrust.  Cook at 350 degrees for 45 minutes. The top should be golden brown and the middle will have a slight jiggle. It will firm as you let it cool.  Serve after it cools.

Pie Crust

Preheat oven to 425 degrees.

In a food processor, mix:

2 ¼ cups sifted flour

1 teaspoon sugar

1 teaspoon salt

(If you don’t have a food processor, just mix)

Add 12 tablespoons cold unsalted butter (6 ounces), cut into small pieces.  Pulse the cuisinart, so that the butter becomes the size of peas.  (If you don’t have a cuisinart, use two forks to cut in the butter.)

In a small bowl, mix:

¼ cup of cold water (add ice to make the water cold and then pour off the ice)

1 teaspoon of red wine vinegar

Through the cuisnart tube, pour the water & vinegar mixture and pulse briefly  – it will be crumbly.  Use a floured surface to pour out the flour mixture and shape it into a firm, flat mound. Wrap in plastic wrap and refrigerator for at least 30 minutes before using (longer if you have the time).

On a floured board or mat, remove the plastic wrap, and let the dough sit for a few minutes to make it workable. With a rolling pin, roll out the dough from the middle out. If it’s crumbly, keep working it into a pliable dough, or let it sit a bit longer. The dough should feel smooth and soft. If you need to sprinkle more flour, do so, but not too much. Roll the dough out so that it is a few inches larger than the pie plate and when ready, carefully place the dough over the pie pan by gently tucking in the sides. Don’t worry if there are cracks, you can plug the holes with extra dough.  Use a knife to cut off the outside rim off the pie and crimp the edge with your fingers.

Next, take a piece of aluminum foil, larger than the size of the pie pan and butter one side of it. Place in the pan. Pour some uncooked beans or rice to fill the foil (this is so the crust is baked, and doesn’t puff up), bake 20-25 minutes.

Then remove the foil and beans and bake again to get to a light golden brown, about 10-15 minutes (but keep an eye on it).

Remove and let it sit for 10 minutes.  Add the Honey and Buttermilk pie filling. 

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