Chef Time!

Chef Time!

Friday, July 25, 2014

Oh Sweetie Pie! I Sure Do Love You!

Bet you're wondering who or what I'm calling a sweetie pie huh? Well there is a special lady in my eyes, but that's another story, but for today we will talk pies or cakes. Depending how you prepare it.
Melopita is a delicious dessert from Greece. It is also known as a Honey pie.
It is part custard and part cheesecake. Some call it Honey pie. But I call it yummy for my tummy. It is so versatile, that you will be finding yourself trying it in many ways. Whether it's like a pie, with top and bottom crusts, or as a tart (like this recipe), or using a springform pan like a cheesecake. Either way you make it, it is still DELICIOUS!
Traditionally in Greece, it is made using Myzithra cheese, but you can substitute using ricotta cheese.



Melopita (Honey Pie)

1 lb. Myzithra or ricotta cheese
3 eggs, lightly beaten
1/2 c. Honey
Zest of one lemon
3 tbsp. Flour
1/4 c. Sugar
Cinnamon and extra honey for garnish

For crust: you can use a prepared pie shell here as well

1 1/4 c. Flour
1/3 c. Sugar
1/4 tsp. Salt
1 egg yolk
1 tsp. Vanilla
1 tbsp. Brandy
2 tbsp. Iced water
8 tbsp. Chilled butter, cut into pieces

Preheat oven to 350.

To make the crust: Add flourflour, sugar and salt to the processor, pulse a few times to mix well. Add chilled butter pieces and pulse until crumbly (it will look like wet sand). Then add egg yolk, vanilla, brandy and 1 tablespoon of iced water. Pulse until dough pulls together and forms a ball away from the sides. Add additional iced water, if it looks too dry. Turn out your dough on to a lightly floured surface and flatten into a disk. Chill the dough as you make your filling.

To make the filling: In a medium sized bowl, add the cheese, eggs, honey, zest, flour and sugar. Mix until well combined and smooth.

Roll out your dough to the size of your pie pan.

Lightly grease the pan's bottom and sides. Your dough should be large enough to push up ththe sides of your pan. Press dough into the sides and bottom of the pan. Add the filling and bake until the filling sets and it begins to turn a golden brown in color. Times are depending on your pan size. A 10 inch pan about 40 minutes. A deeper 9 inch could take about 50 minutes. Just check on your pie after baking for 35 minutes just to be safe.

Serve on a plate drizzled with honey and cinnamon.

ENJOY!

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