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Homemade Spelt Salted Honey Pie with Browned Butter

Sliced spelt salted honey pie on a wooden board with golden set filling and flaky sea salt on top

Spelt salted honey pie is a custard pie baked in a spelt crust, set with honey, browned butter, and a finishing sprinkle of flaky salt. The filling stays soft and just set, not runny, with a faint caramel edge from the browned butter.

The crust uses light spelt flour instead of all-purpose. It rolls out the same way but bakes slightly more golden and holds a nuttier flavor once it cools.

This pie needs a long cool-down before slicing. Skip that step and the filling runs instead of holding a clean cut.

It works well as a make-ahead dessert for a weekend table. Bake it a day ahead, chill it overnight, and let it come back toward room temperature before serving.

Why You'll Love This Recipe

  • Spelt crust adds a nutty flavor without changing the method
  • Browned butter gives the filling a caramel-like depth
  • Bakes a day ahead and holds its slice in the fridge
  • Only one bowl needed for the filling itself
Whisking honey pie filling with browned butter in a glass bowl on a flour-dusted marble surface

Ingredient Notes

  • Light spelt flour: Gives the crust a light color and a slightly nutty flavor. Whole spelt flour works too but makes the dough denser and a bit harder to roll thin.
  • Honey: Use a mild honey like clover so the browned butter flavor still comes through. Dark honey like buckwheat will taste stronger and more bitter once baked.
  • Heavy cream: Keeps the filling soft instead of dense. Half-and-half works in a pinch but the filling sets slightly firmer.
  • Apple cider vinegar: Cuts the sweetness in the filling and keeps the dough tender in the crust. Lemon juice can replace it in the filling but skip it in the dough.
  • Flaky sea salt: Added inside the filling and again on top after baking. This is what makes it a salted honey pie, not just a honey pie.
Plated slice of spelt salted honey pie with whipped cream and a cup of black coffee on a wooden table
Prep Time 25 mins
Cook Time 55 mins
Rest Time 270 mins
Total Time 5 hrs 50 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 175  C
Servings: 8
Estimated Cost: 1.30
Calories: 460
Best Season: Fall, Winter
Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian
Description

This version swaps standard flour for light spelt in the crust and folds browned butter into the honey filling for a deeper finish. The center bakes to a soft set, not a firm custard, so it holds a clean slice once fully cooled.

Ingredients
    Spelt Crust
  • 190 g Light spelt flour
  • 1/2 tsp Fine sea salt
  • 1 tsp Granulated sugar
  • 115 g Unsalted butter, cold and cubed
  • 1 tsp Apple cider vinegar
  • 60 Ice water (-75 ml; add gradually)
    • Salted Honey Filling
  • 85 g Unsalted butter (for browning)
  • 200 g Honey (about 3/4 cup, mild variety)
  • 100 g Granulated sugar
  • 3 Large eggs
  • 120 ml Heavy cream
  • 1 tbsp Light spelt flour
  • 1 tbsp Apple cider vinegar
  • 1 tsp Vanilla extract
  • 1 tsp Flaky sea salt (plus more for topping)
Instructions
    Make the Spelt Crust
  1. 1
    Whisk the spelt flour, salt, and sugar in a bowl.
  2. 2
    Cut in the cold butter with a pastry cutter until the crumbs are pea-sized.
  3. 3
    Drizzle in the vinegar and ice water, tossing until the dough clumps together.
  4. 4
    Shape the dough into a disc, wrap it, and chill for 1 hour until firm.
  5. 5
    Roll the dough on a floured surface into a 12-inch circle and fit it into a 9-inch pie pan. Crimp the edges and chill for 30 minutes.
  6. 6
    Line the crust with parchment and pie weights. Blind bake at 190 C / 375 F for 15 minutes.
  7. 7
    Remove the weights and parchment, then bake 5 to 8 minutes more until the edges are light golden. Set aside while you make the filling.
    8. Make the Salted Honey Filling
  8. 8
    Melt the butter in a saucepan over medium heat, swirling until it turns golden brown and smells nutty, about 4 to 5 minutes. Set aside to cool slightly.
  9. 9
    Whisk the honey, sugar, eggs, cream, spelt flour, vinegar, vanilla, and flaky salt together in a bowl until smooth.
  10. 10
    Whisk the browned butter into the filling until fully combined.
  11. 11
    Pour the filling into the warm baked crust.
  12. 12
    Bake at 175 C / 350 F for 35 minutes, until the edges are puffed and the center jiggles like set gelatin across a 2-inch spot, internal temp 175 F / 79 C.
  13. 13
    Cool the pie on a wire rack for 3 hours before slicing. Sprinkle with flaky salt just before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 460kcal
% Daily Value *
Total Fat 27g42%
Saturated Fat 14g70%
Cholesterol 95mg32%
Sodium 380mg16%
Potassium 90mg3%
Total Carbohydrate 50g17%
Dietary Fiber 1.5g6%
Sugars 33g
Protein 5g10%
Vitamin A 450 IU
Calcium 40 mg
Iron 1.2 mg
Vitamin D 20 IU
Vitamin E 0.5 mg
Vitamin K 1 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 0.5 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.2 mcg
Phosphorus 80 mg
Magnesium 15 mg
Zinc 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Brown the butter just past golden and stop as soon as it smells nutty, not burnt.
  • Blind bake the crust fully before adding filling or the bottom will stay pale and soft.
  • Cool the pie a full 3 hours before slicing for the cleanest cuts.
  • Cover crust edges with foil partway through if they brown too fast.
Keywords: spelt salted honey pie, salted honey pie, spelt pie crust, browned butter honey pie, spelt dessert

Equipment

  • 9-inch pie pan
  • pastry cutter or food processor
  • mixing bowls
  • whisk
  • pie weights or dried beans
  • instant-read thermometer
  • wire cooling rack

Tips

  • Brown the butter slowly over medium heat and pull it off the stove right when it smells nutty, before it turns dark and bitter.
  • Chill the rolled crust for 30 minutes before blind baking so it holds its shape instead of slumping down the sides.
  • Check the pie at 30 minutes and cover the edges with foil if they're browning faster than the center.
  • Let the pie cool at room temperature for at least 3 hours before slicing so the filling has time to set fully.
  • Use a thin knife dipped in hot water for cleaner slices once the pie has fully cooled.

Variations

  • Add 1/2 tsp ground cinnamon or black pepper to the filling for a warmer, slightly spiced background note.
  • Swap 2 tbsp of the honey for maple syrup for a deeper, less floral sweetness in the filling.
  • Press toasted chopped pecans into the bottom of the blind-baked crust before pouring in the filling for added crunch.

Storage and Reheating

Store spelt salted honey pie covered in the fridge for up to 4 days. The filling firms up slightly when cold, which actually makes for a cleaner slice.

Serve it chilled or let a slice sit at room temperature for 20 minutes before eating for a softer texture. This pie doesn't need reheating.

To freeze, wrap cooled, unsliced pie tightly in plastic and foil and freeze up to 1 month. Thaw overnight in the fridge before slicing.

Serving Suggestions

Spelt salted honey pie is rich enough to serve in thin slices with unsweetened whipped cream or a spoon of creme fraiche on the side. The tang cuts through the sweetness.

A cup of black coffee or an espresso works well alongside it, since the bitterness balances the honey.

For a fall table, serve small slices next to poached pears or a handful of toasted pecans.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-salted-honey-pie/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!