Happy Pi Day!

Make this delicious Honey Pie recipe for Pi Day! Recipe courtesy of www.marthastewart.com.  Be sure to use Bench’s Raw Honey when it calls for honey in the recipe!

Martha Stewart's Gabrielle Honey Pie

Martha Stewart’s Gabrielle Honey Pie

Gabrielle’s Honey Pie

For this pie’s crumbly crust, Gabrielle Langholtz uses lard rendered from farm-raised pork. For a similarly memorable pie, use leaf lard; it comes from the fat around the pig’s kidneys and is famed for yielding flaky baked goods. You can order it from your local butcher.

  • Prep:
  • Total Time:
  • Servings: 12
  • Yield:Makes one 9-inch pie


    For the Crust

    • 2 1/2 cups all-purpose flour, plus more for surface
    • 1 tablespoon sugar
    • Coarse salt
    • 4 tablespoons unsalted butter, cut into small pieces and frozen
    • 3/4 cup cold rendered leaf lard or regular lard (5 ounces), cut into small pieces
    • 1/4 to 1/2 cup ice water

    For the Filling

    • 3/4 cup plus 2 tablespoons honey (preferably organic wildflower)
    • 3 tablespoons unsalted butter
    • 4 large eggs
    • 1 teaspoon pure vanilla extract
    • 1/2 teaspoon freshly grated nutmeg
    • Coarse salt


    1. Make the crust: Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined. Add butter and lard, and pulse until mixture resembles coarse meal with some larger pieces remaining, about 10 seconds. Drizzle 1/4 cup water evenly over mixture. Pulse until mixture just begins to come together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.

    2. Shape dough into 2 disks, and wrap in plastic wrap. Refrigerate 1 disk until firm, about 1 hour. (Freeze remaining disk for another use.)

    3. Meanwhile, make the filling: Warm honey in a saucepan over low heat. Remove from heat, and stir in butter.

    4. Whisk together eggs, vanilla, nutmeg, and 1/4 teaspoon salt. Stir into honey mixture. Refrigerate until cooled, up to 1 hour.

    5. Preheat oven to 350 degrees, with 1 rack in the middle position and 1 rack in the bottom third of oven. Roll out dough to a 13-inch round on a lightly floured surface. Line a 9-inch pie plate with dough. Trim overhang to 1 inch; crimp. Prick bottom all over with fork. Refrigerate for 30 minutes.

    6. Line crust with parchment, and fill with dried beans or pie weights. Bake, covered, for 15 minutes. Uncover, and bake 10 minutes more. Remove dried beans and parchment. Let cool completely on a wire rack.

    7. Stir filling, and pour into cooled crust. Bake on bottom rack until center is set and crust is golden, 30 to 35 minutes.

Slow Cooker Honey Sweet and Sour Chicken with Crushed Red Pepper and Caramelized Onions

Slow Cooker Honey Sweet and Sour Chicken with Crushed Red Pepper and Caramelized Onions

Easy to assemble, let the chicken slowly cook while tending to other things. Be sure to use Bench’s Raw Honey which is a wildflower honey and will merry together the flavor profiles of the marinade.



  • 3 pounds (about 8) large  – bone-in chicken thighs, skin and fat removed, rinsed and patted dry
  • coarse salt and freshly ground black pepper
  • ½ cup  – tomato sauce
  • ¼ cup  – honey
  • ¼ cup = – apple cider vinegar
  • ½ teaspoon  – crushed red pepper
  • 2 tablespoons – extra virgin olive oil
  • 2 cups  – onions, thin lengthwise slices


    Spray the insert of your slow cooker with non-stick cooking spray.

    Lightly season both sides of the chicken thighs with salt and pepper. Place the pieces in the slow cooker. In a bowl stir the tomato sauce, honey, vinegar and red pepper until blended. Pour over the chicken.

    Cover and cook the chicken on low until the chicken is cooked through, 3 to 4 hours, depending on your slow cooker.  Lift the cooked chicken from the juices and place in an oven proof serving dish. Cover with foil and keep warm in a low oven. Reserve the juices. There will be 1 to 2 cups.

    Meanwhile heat oil in a medium skillet until hot enough to sizzle a piece of onion. Add the onion and cook, stirring occasionally, over low heat, until the onions are golden, about 15 minutes. Add the reserved juices and gently boil until reduced by about half. Spoon the onion mixture over the chicken and garnish with the parsley or oregano.

    Recipe courtesy of www.honey.com