Best 3 Cheese And Honey Pie Recipes
Indulge in a delightful culinary journey with our diverse selection of cheese and honey pie recipes. From the classic combination of creamy cheese and sweet honey to unique variations that incorporate seasonal fruits and artisanal cheeses, our collection offers a symphony of flavors to tantalize your taste buds.
For those seeking a traditional experience, try our classic cheese and honey pie, featuring a flaky crust filled with a velvety blend of cheeses, complemented by the golden sweetness of honey. If you prefer a tangy twist, our goat cheese and honey pie offers a delightful balance of flavors, with the sharpness of goat cheese harmonizing perfectly with the honey's natural sweetness.
For a taste of the Mediterranean, our feta and honey pie is a must-try. This savory pie combines the salty tang of feta cheese with the subtle sweetness of honey, creating a harmonious blend of flavors. For a touch of elegance, our brie and honey pie showcases the rich, buttery texture of brie cheese, perfectly complemented by the delicate sweetness of honey.
Adventurous foodies will delight in our unique variations, such as our apple and honey pie, which combines the classic flavors of apples and honey with a hint of cinnamon for a heartwarming treat. Our fig and honey pie offers a delightful twist, with the earthy sweetness of figs and the nutty flavor of walnuts, all wrapped in a flaky crust.
No matter your preference, our cheese and honey pie recipes are sure to satisfy your cravings for a delectable and versatile dish. From classic combinations to innovative variations, our collection offers a culinary adventure that will leave you wanting more.
GOAT CHEESE, HONEY, AND RYE CRUST PIE
This pie, modeled after recipes made by the ancient Romans, is cheesecake-like in texture and gets its gentle sweetness from a good bit of honey.
Provided by Sam Worley
Categories Pie Dessert Honey Goat Cheese Cream Cheese Rome Rye Apple Cheese Week
Yield Makes 1 (9-inch) pie
Number Of Ingredients 23
Steps:
- Make the pie dough:
- Mix 3/4 cup all-purpose flour, rye flour, salt, and sugar in a large bowl. Add 1/2 cup butter and rub into dry ingredients with your fingertips until mixture resembles coarse breadcrumbs; it's fine if some larger, flat pieces of butter remain. Add vinegar and 3 Tbsp. ice water. Mix with a spoon until a rough dough forms, adding more water by the tablespoon if it seems dry. (Alternatively, dough can be made in a food processor.)
- Turn dough out onto a work surface and gather into a ball, folding it over onto itself once or twice if needed. Shape into a disc, wrap in plastic, and chill at least 1 hour.
- Arrange rack in bottom third of oven; place a rimmed baking sheet on rack. Preheat oven to 375°F. Grease 9" pie pan with butter. Roll out dough on a lightly floured surface to a 13" round. Roll dough loosely around rolling pin, then unfurl into pan. Gently lift and settle dough into pan. Trim excess dough with scissors, leaving a 1" overhang. Crimp as desired. Chill dough at least 30 minutes.
- Line shell with parchment paper and fill with pie weights or beans. Place on preheated baking sheet and bake until crust is set and beginning to brown, 20-25 minutes. Remove weights and parchment, prick bottom of crust all over with a fork, then continue to bake until crust is golden brown and dry to the touch, 5-10 more minutes. Transfer pie pan to a cooling rack to cool slightly; return baking sheet to oven.
- Make the filling:
- Reduce oven temperature to 350°F. Beat chèvre and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until incorporated. Add honey, sugar, and vanilla and continue to beat on medium speed until creamy. Add eggs one at a time, beating on low speed until incorporated. Add milk and beat on low speed until incorporated.
- Pour filling into pie shell, return to preheated baking sheet, and bake until filling is mostly set but center jiggles slightly, 35-40 minutes. Remove from oven, place another pie pan or rimmed baking sheet upside down on top of pie, and let cool to room temperature. (The inverted pan helps keep the filling from cracking as it cools.) Then chill until set, about 1 hour.
- Make the apples:
- Melt butter in a large nonstick pan over medium heat. Add apples and toss to coat. Cook 2 minutes, then add honey, thyme, and salt. Cook, tossing carefully to avoid breaking up apples, until apples are softened and caramelized and sauce has thickened, 10-15 minutes.
- Serve pie slightly chilled or at room temperature with apple mixture alongside.
- Do Ahead
- Dough can be made 2 days ahead; keep chilled. Crimped dough in pan can be formed 1 day ahead; keep chilled.
CHEESE AND HONEY PIE
Steps:
- Preheat oven to 350 degrees F. Line an 8-inch flan dish with the pastry and bake blind for 10 minutes.
- Increase the heat in the oven to 375 degrees F.
- While pastry is cooking, mix the cheese with the honey. Add eggs, lemon juice and half the cinnamon and mix thoroughly. Cover the pastry base with walnuts and pour the mixture on top. Bake for 30 minutes. Make sure the mixture is set and then sprinkle the remaining cinnamon on top. Let cool to room temperature and serve.
CHEESE AND HONEY PIE
Make and share this Cheese and Honey Pie recipe from Food.com.
Provided by Cheryl E
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- -----------Crust--------------.
- Sift the flour and salt together.
- Cut the chilled butter into tiny pieced and drop them into the flour.
- Work the butter into the flour very lightly with fingertips or a pastry blender.
- Gradually add just enough water to make the dough hold together in a soft ball (about 3 tbsp).
- Wrap the dough in plastic cling wrap and chill for 30 minutes.
- Heat oven to 350°F.
- Press the chilled dough into the bottom and sides of a 10-inch pie dish with your hands and bake for 10 minutes, COOL completely.
- ---------Filling--------------.
- Mix together the cheese, eggs,1-tsp of the cinnamon and the honey and blend well.
- Turn the oven up to 375°F.
- Pour the cheese mixture gently int the pastry shell and place in oven for 35 minutes or until the pie is firm and the top is golden.
- Dust the pie with the rest of the cinnamon and let it cool at least 1 hour.
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh goat cheese, honey, and seasonal fruits. Fresh herbs, such as thyme or lavender, can also add a nice touch.
- Don't Overcook the Crust: The crust should be golden brown and cooked through, but not overcooked. Overcooking will make the crust tough.
- Let the Pie Cool Slightly Before Serving: This will help the flavors to meld and the pie to set. Serving the pie warm, not hot, will also prevent the honey from becoming too runny.
Conclusion:
The cheese and honey pie is a delicious and versatile dessert that can be enjoyed year-round. With its creamy goat cheese filling, sweet honey glaze, and flaky crust, this pie is sure to please everyone at your table. Experiment with different types of fruit and herbs to create your own unique flavor combinations.
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