Honey Chèvre Pie

Name: Honey Chèvre Pie
Yield: Makes one 9-inch (23-cm) pie
Cuisine: American
Ingredients: Zest of half a lemon; ⅔ cup (165 ml) honey; 1 bottom crust of Rye Pastry Dough, crimped and par-baked (½ recipe); Juice of 1 lemon; ¼ teaspoon salt; 2 cups (230 g) chèvre (fresh soft goat or sheep cheese); ½ cup (120 ml) heavy cream; Pinch of salt; ½ teaspoon fresh thyme leaves; 2 eggs; 3 egg yolks; 8 ounces (225 g) nectarine slices; ¼ cup (60 ml) honey; Pinch of ground nutmeg

Preparation info

Makes
one
9 inch pie

Difficulty
Easy

Appears in

Pie for Everyone

By Petra Paredez

Published 2020

About

The intriguing combination of honey and pungent goat cheese featured in the Greek and Roman proto-pies inspired this recipe. Since some historians insist that the pies were enveloped in a rye dough, the rye crust is the perfect fit for this recipe. The savoriness of chèvre is complemented by an herbal fruit topping.

Ingredients

For the filling (all ingredients should be at room temperature) and assembly

2 cups (230 g) chèvre (fresh soft goat or sheep cheese)

Americas
United States
New York
Pie
Vegetarian

Method

Make the filling and assemble the pie

Preheat the oven to 350°F (175°C).

In the bowl of a stand mixer with the paddle attachment or in a large bowl with a hand-held mixer, beat the chèvre, honey, heavy cream, eggs, egg yolks, salt, lemon ze