Sometimes in life it's worth making a fuss. Now you know that normally I'm not a fussy baker and I like more rustic looking desserts. But I've been seeing some seriously beautiful pies on Instagram lately (are you following me there at hungrycouplenyc ?) and I found myself with a sudden overwhelming desire to cut leaf shapes out of pie dough. I can't explain it so let's just go with it.
I've made blueberry goat cheese pie before so I already knew that the combination of lemon zest, sugar and goat cheese is next level amazing in a pie. And I had company coming over last weekend which is what gave me the excuse to fuss. I'm pretty proud of it but it took all my willpower not to pull some of those flaky, buttery pastry leaves off and just snack. Enjoy!
Mixed Cherry and Goat Cheese Pie
Prep Time: 45 Minutes
Cook Time: 55 Minutes
Ingredients (8 Servings)
- 2 Cups all purpose flour
- 1 Teaspoon baking powder
- 1 Teaspoon salt
- 2 Sticks (16 tablespoons) unsalted butter, chilled and cut into 1" pieces
- 1/2 Cup ice water
- 3/4 lb. Red cherries, pitted
- 3/4 lb. Rainier cherries, pitted
- 1/2 Cup sugar
- 1/2 Cup (approx. 4 oz.) crumbled goat cheese
- 1 Tablespoon all purpose flour
- Zest of 1 lemon
- Dash of salt
- 1 Tablespoon cream
- 1 Tablespoon sugar
- 1/4 Teaspoon cinnamon
Add the flour, salt, baking powder and butter to a food processor and pulse a few times, just until the mixture resembles course crumbs. With the machine running, slowly add in the ice water and continue running until a dough ball forms. Cover in plastic wrap and refrigerate for at least an hour.
Pre-heat the oven to 375 degrees.
Cut the dough ball in half. Roll out one half to about a 10" round and place into an 8" pie tin. Trim the edges but no need to crimp since there will be leave decorations over it.
Roll out the other half of the dough ball to about a 12" round and use pastry/cookie cutters to cut out desired shapes. I alternated leaves and flowers. Place the cut outs on a baking sheet lined with parchment paper and refrigerate, along with the pie tin, while you make the filling.
Pit the cherries either using a cherry pitter or by slicing in half with a sharp knife and pulling out the seeds by hand. Add the pitted cherries to a large bowl along with the sugar, goat cheese, flour, lemon zest and salt. Stir to combine.
Pour the cherry filling into the pie tin and decorate the edges with the pastry cut outs. Brush with the cream. Stir together the sugar and cinnamon and sprinkle over the pastry cut outs.
Bake for 50 - 55 minutes or until the crust is a light golden brown.
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