Cheese and almond pie anyone?

For a start, grind 300 g almonds in a blender and add them to a classically made pie dough (300 g of very cold butter blended together with about 3 cups of whole wheat flour, very cold water, salt and sugar) and mix everything gently (small pieces of butter should be visible in the dough – they’ll be responsible for the crispy texture of the baked crust). Refrigerate it for about two hours.

Preheat the oven at 250 degrees (Celsius). Flatten the dough with your hands and arrange it in the buttered pie pan. Keep it in the oven for about 20 minutes.

Meanwhile prepare the filling: mix two yolks, two spoons of honey and a vanilla stick together. When blended, add 250 g of cottage cheese and stir well. Put 150 g of low fat cooking cream and 2 teaspoons of sugar in a blender, beat on low to blend then increase the speed until smooth.  Add the cheese mix and beat on low. Finally add two beaten egg whites and blend a little more.

Take the pie crust off the oven (it should be yellow-ish already) and pour the filling on top. Reduce the heat to 150-200 degrees and keep it in the oven 10 or 15 minutes more.

If you will, you can decorate it with slices of orange. No fresh mint leaves for me this time, which I think it’s a shame.

Bake your pie and let the first 2010 weekend come in peace (unless a war starts over who should clean the mess.)

PS: …but what’s a Friday pie without Humble Pie’s “Hot ‘n Nasty“?

This entry was posted on Friday, January 8th, 2010 at 3:27 pm and is filed under culinary digressions. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.