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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Deven Cauthon
[email protected]I've tried so many goat cheese recipes, but this one is by far the best! The flavors go together perfectly.
Mduduzi Masuku
[email protected]This is now my go-to pie recipe. It's always a hit at potlucks and parties.
kirsty oxenham
[email protected]It was the first time I made a goat cheese pie, and it was a success! The crust was crispy and golden brown and the filling was creamy and tangy.
Brandon Brown
[email protected]This is a great recipe for a special occasion. It's a bit more work than your average pie, but it's worth the effort.
Rowhan Pariyar
[email protected]I made this pie for a party and everyone loved it. It was the perfect dessert.
condore76
[email protected]I used a different type of goat cheese than the one the recipe called for, and it still turned out great. This recipe is very forgiving.
George Twist
[email protected]I was skeptical about the combination of goat cheese and honey, but it worked out really well. I'll definitely be making this again.
Doris Stathoff
[email protected]This is my new favorite pie recipe. It's so easy to make and it always turns out amazing.
sabir gorkha
[email protected]I loved the texture of the crust. It was flaky and buttery.
Madilynn Winter
[email protected]This was a bit too sweet for me, but I still enjoyed it.
Md Rahid
[email protected]The honey and goat cheese combination is a match made in heaven. I highly recommend this one!
Niruprem Love
[email protected]I substituted the rye flour with whole wheat flour since I didn't have any rye flour. It still turned out great.
Rj Rana
[email protected]This was an amazing recipe! It tasted so divine, and my family loved it.