Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Recipe For My Farmer’s Cheese Pie

on September 11, 2014

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I know it’s been a few days since I’ve found myself behind this keyboard, but for good reason. I’ve been testing out this recipe. Not for just the filling but for how it would work with the pie dough I made earlier. I love cheesecake, but I wanted to work on a recipe for a farmer’s cheese pie, like the one I saw on Four and Twenty Blackbirds pie shop in New York. The reason it took me so long to test out this recipe was, I wasn’t able to find farmer’s cheese at any of my local grocery stores. Well, one day I was in the dairy isle looking to buy some butter and there it was, farmer’s cheese. Don’t ask me why it’s not with all the other cheeses but that’s where I found it. They come packaged in 7.5 ounce bars, so I went ahead and bought two of them along with a 15 ounce container of whole milk ricotta cheese. I also bought a store bought ready to use pie crust shell. from the freezer department, as well. The reason for this is, I wanted to share this recipe with a home made crust as well as if you had bought a ready to use pie shell. You know that I’m a big believer on making your own pie crust, but this dish is really about the filling so I want to share both ways. You see it can get a bit tricky, in balancing out the cooking of the filling and not burning the crust. The recipe I’m about to share with you will make enough filling for two pie shells. Believe me when I tell you that you’ll want to have an extra pie.

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Now I’m cutting my pie dough in half because I’m only using half to show both ready made crust and home made crust. Wrap the half that your not using back in plastic wrap and place it back into the frig. Start rolling out you dough with your board lightly floured, and keep turning the dough as you roll. You want to roll the dough out until it’s about an 1/8 of an inch thick, and around 10 inches in diameter. Don’t worry if its not perfect, like the store bought one. Your home made pie crust will be just as pretty when your done, and to be honest it will taste better too.

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Next take the dough that’s hanging over the edge of the pie pan and fold it under all the way around, and using your fingers crimp the edges.  You won’t need to do this with the store bought one because it’s already done for you.At this point you want to dock with a fork all over the bottom of the pie crust. Do the same with the thawed frozen ready made crust as well. Place both pie shells back into the frig to rest for around 30 minutes. This will prevent the sides of the pie dough from shrinking down and let it maintain its shape. While this is happening I can work on the filling.

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You want to make sure that all the ingredients are at room temperature that you’re going to be using. I placed the 2 packages of the farmer’s cheese,15 ounces, and 3-1/2 cups of powdered sugar.With a hand held electric mixer on low, mix the sugar and cheese together. Once mixed, add 5 eggs, also at room temperature, one at a time until all are combined. Then add 2 tablespoons of pure vanilla extract, the zest of one lemon, and 1-1/2 cups of heavy cream. Mix that all together. The picture above looks as though there is some curdling going on, but don’t worry it suppose too. Have the oven set to 400 degrees and take one pie shells out of the frig and place them into the oven for about 5-7 minutes.  Again, I’m doing this with one home made and one store bought ready shell. This will allow the bottom to have a head start on baking and you won’t have a gooey dough on the bottom of your pie.  After the 5-7 minutes is up, I’m only going to fill the one that I made the dough for.

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This is the one that I made my own dough for. As you can see I’m baking them one at a time. I want to ensure they bake evenly and get a correct time on the baking of the pie. I have one of these silicone pie protectors and the reason for this is to stop the crust from burning before the filling has a chance to bake. If you don’t have one of these, no problem, just use some foil and carefully wrap the edges. This pie will bake for about 30-35 minutes or until the filling has set and jiggles a little. After, remove from the oven and let rest for another 30 minutes on a cooling rack. I like to dust the pies with some powdered sugar. This farmer’s cheese pie is delicious at room temperature or is great chilled. You do want to refrigerate the pies to store them. As you can see both ways work just great, but be sure to watch the time whether you’re baking in a glass, or some type of metal pan. These vessels can effect the outcome of the pie.

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