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Let's Dish With Linda Lou

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

My Farmer Cheese Pie

on September 11, 2014

 

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 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 aisle 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. I also bought a store-bought ready to use pie crust shell. from the freezer section as well. The reason for this is, I wanted to share this recipe with a homemade crust as well as if you had bought a ready to use a pie shell.

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Above is my homemade pie crust. Below is the store-bought pie crust.

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You know, 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, one with a store-bought and one homemade. You see it can get a bit tricky, balancing 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. Make sure to let the frozen pie shell to sit out at room temperature for 15 minutes before pre-baking. For my Homemade Pie Crust recipe, click the link at the bottom of this post.

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

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, work on the filling.

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You want to make sure that all the ingredients are at room temperature to ensure a smooth filling.

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Equipment: Electric mixer, 2 rimmed sheet pans. 2 glass pie pans
Ingredients:
1-10″ store-bought pie shell  from the freezer section or 1 homemade rolled out to 10″ diameter and to be 1/8″ thick
2-7.5 ounce bars farmer cheese (or ricotta), room temperature
3 1/2 cups powdered sugar
5 large eggs, room temperature
2 tablespoons pure vanilla extract
zest of 1 lemon
1 1/2 cups heavy cream

Directions:
Preheat oven to 375 degrees F.
Homemade Pie Crust:
Dust your board with flour. Start rolling out the dough and keeping turning the dough a quarter turn each time you roll. Roll the dough out until it’s about 1/8″ in thickness and 10″ in diameter. Next, take the dough that’s hanging off the edge of the pan and fold it under all the way around. Using your fingers, crimp the edges. Allow the frozen store-bought pie shell to sit out at room temperature for 15 minutes before pre-baking. At this point, you need to dock (prick) with a fork all over the bottom of both pie shells. Place both pie shells back into the frig for 30 minutes, to rest.

After 30 minutes, cover each pie shell snugly with foil. Add dried beans to both pies. Push the beans towards the edges of both pies. Place on a rimmed baking sheet. Transfer both pie shell to the oven, bake for 20 minutes, or until the crimped edges are set but not browned.. This process is called “Blind Baking”. Remove the pie shells from the oven and lift the foil with the dried beans out of the shell. Let the shell cool. Lower the oven temperature t0 350 degrees.

Directions For Filling:
Using an electric mixer on low speed, mix the farmer cheese and powdered sugar together. One at a time add the 5 eggs until they are combined. Add vanilla extract, lemon zest, and heavy cream.
Evenly distribute the pie filling into each pie. Note: I’m baking the pies one at a time. Bake on the middle rack for 35-40 minutes. During the last 15-20 minutes of baking, cover crust edge with silicone protector.

Remove from the oven, take off the silicone cover, and let cool for 30 minutes on a cooling rack. 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.

Times may vary depending on whether you’re baking in a glass or some type of metal pan. These vessels can affect the outcome of the pie.

Homemade Pie Crust

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