Page 74 - United States of Pie

1 teaspoon vanilla extract
Pinch of ground nutmeg, preferably freshly grated
½ teaspoon ground ginger

Pinch of kosher salt

Preheat the oven to 375°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it

over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.
In a small saucepan over medium heat, warm the honey until it is

completely fluid. Once heated, the honey should have the
consistency of heavy cream. Set aside.
In a medium-size bowl, combine the sour cream, eggs, vanilla,
nutmeg, ginger, and salt, and whisk to blend. Add the warm honey,
and whisk until thoroughly incorporated.
Remove the pie shell from the refrigerator, and pour the filling into
the shell. Bake the pie for approximately 40 minutes, or until the

filling is set. (If the crust browns too quickly while baking, tent the pie
with a piece of aluminum foil.) The filling will puff substantially while
baking, but will collapse once you remove the pie from the oven. Let
the pie cool to room temperature before enjoying.