RECIPE - VÉRO MAGAZINE

Quebec honey pie with pumpkin seeds

We are reinventing the traditional Holiday sugar pie with Quebec's Naturoney clover honey, with a delicate and delicate perfume, which gives a floral flavor explosion!

Yields 8 to 10 servings

 

 

Recipe : Vanessa Trahan 
Photo : Ariel Tarr
Stylist : Anne Gagné 

 

INGREDIENTS - PIE CRUST

  • 580 ml or 300 g (2 1/3 cups) all-purpose flour
  • 160 ml or 150 g (2/3 cup) unsalted butter, cold and cubed
  • Pinch of salt
  • 30 ml (2 tablespoons) plain yogurt
  • 30 ml (2 tablespoons) cold water

INGREDIENTS - GARNISH

  • 250 ml (1 cup) of Quebec Naturoney honey
  • 125 ml (1/2 cup) brown sugar
  • 25 ml (5 teaspoons) of cornstarch
    3 eggs
  • 1.5 L (6 cups) unsalted pumpkin seeds

PREPARATION - PIE CRUST

  1. In A food processor bowl or large bowl, combine flour, butter and salt. Mix until the dough has a sand texture.
  2. Add the yogurt, then the cold water. Mix again until the dough begins to take shape. On a floured work surface, using a rolling pin, form a 9 inch round  disk. Place in a pie dish.
  3. Let the dough rest in the fridge for at least 30 minutes.

PREPARATION - GARNISH

  1. Preheat the oven to 190 ° C (375 ° F).
  2. In a saucepan, combine honey, brown sugar and cornstarch. Bring to a boil and let simmer for 5 minutes over medium heat. Remove from the range and let it cool down.
  3. In a bowl, lightly beat the eggs. Add the warm syrup and the pumpkin seeds. Pour the nut mix in on the pie crust.
    Bake for 30 minutes.

* SOURCE : VÉRO Magazine