Honey Vinegar Pie

Preheat oven to 450°. Prick pie shell with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake until golden, 6 to 8 minutes more. Place on a baking sheet; set aside. Reduce oven temperature to 365°.

Slice one vanilla bean lengthwise; scrape out seeds with knife. Place bean, seeds and cream in the top of a double boiler. Steep over low heat 20 minutes. Strain through a fine-mesh sieve into a bowl; discard vanilla bean.

Place butter in the double boiler and melt over medium heat; set aside to cool 5 minutes.

In a large bowl, combine sugar, cornmeal and kosher salt. Stir in melted butter. Whisking rapidly, slowly pour in eggs, followed by the vanilla cream, scraping bowl to get all the vanilla specks. Finally, add honey and cider vinegar.

Place pan with pie shell on center oven rack. While continuing to whisk, slowly pour filling into pie shell.*** Bake 40 to 50 minutes, rotating pan twice. The pie is done when the middle is golden brown, puffed and springy; the edges are set; and the pie has a firm jiggle when gently shaken.

Let cool 3 hours on a wire rack. Serve with flaky sea salt and whipped cream.