Farmer Cheese Pie
I love cheesecake, but I wanted to work on a recipe for a Farmer Cheese Pie.
Equipment
- 1 electric mixer Hand-held
- 1 meta pie pan 8-inch
- 1 glass pie pan 9-inch for the homemade pie crust
- 1 Rolling Pin
- parchment paper
- 1 silicone pie crust cover Substitute aluminum foil
- 2 rimmed baking sheet pans
- pie weights or dried beans
Ingredients
- 1 10-inch homemade disk of pie dough rolled out to a circle, 10 inches in diameter, 1/8-inch in thickness
- 1 13.2-ounce Jus-Rol ready-made, store-bought pie crust
- 2 7.5-ounce bars Famer cheese Room temperature
- 3 1/2 cups powdered sugar
- 1 tsp kosher salt
- 5 large eggs Room temperature
- 2 tbsps pure vanilla extract
- 1 tsp lemon zest 1 lemon
- 1 1/2 cups heavy cream
- all-purpose flour
Instructions
- My Recipe for the Homemade Pie Crust:Click on the link at the bottom of the home page.Preheat oven to 375°F.Instructions for the Prepared Homemade Pie Dough:Dust your board with flour. Start rolling out the dough and turn it a quarter turn each time you roll. Roll the dough out until it's about 1/8-inch in thickness and 10 inches in diameter. Roll the dough back up over the rolling pin and lay it over the 9-inch glass pie pan. Allow the dough to fall into the pan. With your fingers, gently press the dough down around the bottom edges and sides of the pan. Next, take the dough that's hanging off the edge of the pan and fold it under all the way around the rim. Next, use your fingers to crimp the edges.Preheat oven to 425°F.Instructions for one of the store-bought, ready-made Pie Crusts:As for the store-bought pie crust, carefully lay the dough into the pie pan. With your fingers, gently press the dough around the bottom edges and sides. Next, take the dough that's hanging off the edge of the pan and fold it under all the way around the rim. Next, use your fingers to crimp the edges. At this point, you need to *dock (prick) with a fork all over the bottom of both the homemade and store-bought pie shells. Place both pie shells back into the fridge for 1 hour to rest.Instructions for *Fully Blind Baking:Preheat the oven to 425°F.If you are making a pie that doesn't require the filling to be baked, you'll want to ensure your crust is fully baked before adding the filling. This means you'll be looking for dark golden coloring all over so that it stays crispy and flaky.You'll start the same way with a well-chilled and crimped crust. Poke holes with a fork across the bottom and sides, then add your parchment paper and fill with pie weights. Place on a large baking sheet.Bake for an additional 15 minutes, looking for that pale golden color. You can afford to go up to 5 minutes more on this one for a slightly darker color on the edges. Remove the pie plate from the oven and carefully remove the parchment paper. Return the pie to the oven and bake for an additional 12 minutes or until edges are dark golden and the bottom crust is no longer shiny and baked through.Instructions for Partial Blind Baking:Preheat the oven to 425°F.After allowing the pie shells to rest in the refrigerator for 1 hour, you need to *dock (prick with a fork) all over the bottom. Place a piece of parchment paper on the bottom of the pie crust, making sure the parchment is flush with the crust. Add dried beans (or pie weights) to both pie shells. Push the beans towards the edges of both pies. Place on a rimmed baking sheet and bake for 20-25 minutes, or until the crimped edges are set but not browned.Remove the pie shells from the oven. Next, carefully remove the parchment paper with the dried beans. DO NOT remove the silicone cover and or aluminum foil covering the edges while the pies are cooling.Reduce oven temperature to 350°F.Instructions for the Farmer Cheese Filling:Using an electric mixer on low speed, mix the farmer's cheese and powdered sugar until combined. Add the 5 eggs, one at a time, until they're all combined. Add vanilla extract, Kosher salt, lemon zest, and heavy cream. Evenly distribute the pie filling into each pie.Place the pies on a rimmed baking sheet on the center rack and bake for approximately 35-40 minutes. The pies will be set on top to the touch, lightly golden brown with a slight jiggle in the center.After the pie comes out of the oven, remove the silicone cover, and let it cool for 30 minutes on a cooling rack. Dust the pies with some powdered sugar. My Farmer Cheese Pie is delicious at room temperature or chilled. You should refrigerate the pies to store them.There you have it, my Farmer Cheese Pie.
Notes
1) For best results, use the frozen pie dough or frozen pie crusts within 3 months. You can also refrigerate unbaked pie dough or unbaked pie crust for up to 3 days. Keep tightly covered with aluminum foil or plastic wrap.
2) Ready-made store-bought pie crust is a very thin dough, unlike my homemade pie crust, which is slightly thicker. Refer to the pictures above.
3) Times may vary depending on whether you're baking in a glass or metal pan. These vessels can affect the outcome of the pie.
4) *Dock: Pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Without this, the steam would puff up in bubbles and pockets throughout the crust.
5) *Partial Blind Baking: Sometimes called pre-baking, this is the process of baking a pie crust or other pastry without the filling.
6) *Fully Blind Baking: A fully cooked pie crust is necessary when it's to be filled with an unbaked filling (such as pudding or cream pies in which case the crust must be fully baked. Cool before filling.
7) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.