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.
Time 1h Yield 6 servings Number Of Ingredients 7 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.
Time 45m Yield 8 to 10 servings Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F. Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes. Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs. The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.
Time 5m Yield 4 Number Of Ingredients 3 Steps:
Unwrap cheese and set out at room temperature until slightly softened. Mix almonds and orange pieces together on a plate. Roll cheese log in orange and almond mixture.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.
Time 5m Yield 1 log, 4 serving(s) Number Of Ingredients 3 Steps:
Drizzle half a tablespoon of honey over each round and sprinkle with some of the zest. Serve with toast, crackers, graham crackers, and/or cookies.
More about “goat cheese honey and rye crust pie recipes”
Time 30m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine cornflakes, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand. Transfer cornflake mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and deeper golden brown, 25 to 30 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely. Make the filling: Whisk the egg yolks, egg, honey, sugar, cornstarch and salt in a medium saucepan. Whisk in milk and cream and place over medium-high heat. Cook, whisking continuously, until mixture thickens and starts to bubble, 4 to 7 minutes. Continue to cook, whisking continuously, for 1 minute more. Pour mixture into the cooled crust and spread in an even layer. Press plastic wrap directly onto the surface of the pudding and refrigerate until firm, at least 3 hours and up to overnight. To serve: Beat cream using an electric mixer until soft peaks form. Dollop cream on top of pie, top with plums and drizzle with honey if desired.
