Cheese And Honey Pie Recipes

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.

MELOPITA - CRUSTLESS GREEK HONEY & CHEESE PIE

Steps:

• Preheat your oven to 180 deg C and grease a 20cm springform baking pan.
• Whisk all the ingredients in a large bowl, until smooth and free of any lumps.
• Pour into baking pan and cook for 45-50 mins until the top has browned and the centre of the melopita no longer wobbles.
• Once cooked allow to cool in the pan for 5 mins. Remove and allow it to cool completely.
• Once cooled drizzle with an extra ¼ cup honey and dust with cinnamon.

CHEESE AND HONEY PIE

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.

HONEY PIE FROM SIFNOS

Steps:

• Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
• Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
• Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.

GOAT CHEESE, HONEY, AND RYE CRUST PIE

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.