This is my second round with the salty honey pie, and this time it was even better. No matter what this is going to be a cloyingly sweet pie, but the flakes of salt on top offset it a bit. The flavor is unexpected and shows off the honey. I used a local avocado honey from Amen Bee. This is by far my favorite everyday honey producer. I usually buy the sage honey, but when avocado is in season I stock up. It’s not super sweet, amber in color and complex tasting.

Most of the pie went to work with me, and it got rave reviews. It’s definitely not for everyone, but it’s different and interesting. I cut slices small because it’s so sweet.

I used this pie crust recipe from Baked. It’s become my go-to pie crust because it’s simple, predictable, easy to work with and always turns out great. The crust needs to be blind-baked and cooled before the filling goes in (20 minutes at 350 degrees covered in foil and pie weights, then uncover and bake for another 15 minutes).

• Salty Honey Pie (Four & Twenty Blackbirds)