Lemon Lavender Honey Cream Pie

by Nyani-Iisha Martin

The crust:

1 cup flour

1/2 stick butter

1 pinch salt

2 tbsp sugar

juice and grated rind of 1 lemon

cold water as needed

Rub butter into flour. Combine with salt and sugar and lemon peel, then with juice and cold water as needed to form a pie crust. Roll out or press into an 8-inch pan. Bake at 450 for 10 minutes, then remove and turn oven down to 350. Set pie crust aside.

Filling:

1 half-pint sour cream

1 can crema media*

5 tbsp honey

1 heaping tsp lavender

1/2 tsp arrowroot**

Blend these ingredients thoroughly; taste for sweetness and add a bit more honey if needed. (Don't worry if the lavender flavor is faint; it will develop during the baking and the cooling.) Pour into pie crust and bake for 25 minutes.

* If crema media can't be found, replace it with:

2/3 cup heavy cream

1 tbsp dry milk powder

1 tbsp melted butter

1/2 tsp arrowroot
(for a total of 1 tsp arrowroot in the pie)

** If arrowroot is unavailable, do not substitute cornstarch; it has a nasty starchy taste. Instead, toast a little flour gently in a dry frying pan and use 1 rounded teaspoon of it, plus a pinch of nutmeg. The pie will taste a bit different, but better than if cornstarch were used.

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