Burnt honey and apple cider pie with spiced whipped cream

French 30 Mins Prep · 90 Mins Cook

1. Preheat the oven to 180°C, gas mark 4. Grease a 22cm fluted loose-based tart pan.
2. Line the tart pan with the defrosted pastry, allowing the pastry to overhang by approx. 1cm and fold over slightly. Prick the base with a fork, then line it with baking paper. Place baking weights on top of the paper. Blind bake for 15-20 minutes until the sides start to turn light golden. Remove the baking weights and paper and return to the oven for 10 minutes, or until the pastry is golden and dry to the touch.
3. To make the filling, place the honey in a small saucepan over a high heat. Bring to the boil and cook for 5-6 minutes, or until very dark brown and starting to smoke, approx. 160°C. Remove from the heat and carefully add the water, swirling to combine. Set aside. Combine the vanilla extract, double cream and butter in a small pot over a low heat. In a large separate bowl, whisk together the sugar, flour and sea salt. Stir in the cooled butter mixture until combined. Whisking rapidly, slowly pour in the eggs one at a time. Add the vinegar and burnt honey and mix well to combine. Pour the mixture into the baked pie shell, whisking as you pour.
4. Bake for approx. 35-40 minutes, rotating the pan twice, or until the pie is golden brown on top, slightly puffed with a slight wobble in the centre. Allow to cool in the fridge for 1 hour, or 3 hours at room temperature.
5. Meanwhile, make the spiced whipped cream. Place all the single cream, sour cream, icing sugar and cinnamon in a stand mixer fitted with the whisk attachment and whisk until stiff peaks form. Refrigerate until ready to serve.
6. Slice the pie and serve with a dollop of the spiced whipped cream and a sprinkle of cinnamon.

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