I am a pie person. I would make pies all day over cake hands down. Cakes are pretty and delicate, like your friend who doesn’t leave the house without blow drying their hair and always has their nails painted. Pies are like your friend who wears pony tails and whenever they paint their nails they chip in two seconds anyway so they gave up doing that (me).
Last summer, and probably the summer before, I was making lots of pies and one time I got a really bad burn that gave me a good scare. I didn’t have pie weights or dried beans and instead thought I would just put a small pot on top of the crust. All good but when it was time to take the pie out I totally forgot that the pot had been in the oven and I just picked it up, and obviously dropped it right away, and then I freaked out for about an hour. I was home alone but my neighbor who happened to be in nursing school came up and basically told me I was okay I just had a bad burn, it felt a lot worse, and I did all that he said. And then I still took my pie and went to my party and just had a couple drinks to numb the pain. A couple months later my friend who I saw that same night gave me pie weights and a pie case for my birthday! You live and learn and now I have an awesome pie case that everyone loves.
I am still indulging in the fact that spring smells so good that I just want to eat flowers so I’ve infused this with lavender. As for the cheese, it doesn’t really taste like cheese. Farmer’s cheese is a pretty mild cheese so you can flavor it really nicely and it tastes great with honey. If you can’t find it you can make it, I will make it again when I find raw milk, which you can’t get in New York.
Or use ricotta.
I have also really been liking putting rye flour in my pie dough, and I think it’s a good choice here. It is a little tougher to work with, so know it isn’t as smooth and elastic.
Lemon Lavender Farmer’s Cheese Pie
3/4 cup unbleached all purpose flour
3/4 cup rye flour
1 tbsp sugar
1/2 tsp salt
8 tbsp (1 stick) cold unsalted butter, cut into small pieces – plus more for pie pan
3 tbsp ice water (plus extra in case you need more)
splash of apple cider vinegar
2 cups farmers cheese (or ricotta)
1/2 cup milk
1/3 cup honey
1 tbsp edible lavender flower buds
juice and zest of half a lemon
-first infuse the milk with the lavender. pour the milk into a small saucepan and add the lavender. bring to almost a boil and then turn off the heat and let it sit until you need to use it. make sure to stir it a bit too, the milk can get a layer of film if you don’t.
– to make the dough mix the flours with sugar and salt. i like to keep my chopped butter in the freezer for a minute or two while I get the flour and water ready. the cold water I also keep in the freezer with an ice cube and a splash of apple cider vinegar already in it. mix the cold butter pieces into the flour and use a pastry cutter to blend until you have little pea sized butter pieces, make sure not to blend all the butter and make sure it stays cold. add a tablespoon of water at a time mixing with your hands to form a dough that is not too sticky or to dry. add more water if too dry and more flour if too wet. make a flat disk and wrap it in plastic to let it sit in the fridge for at least a hour.
– the crust will be partially pre-baked. so preheat your oven to 425°F and spread butter in the bottom of a 9-inch pie pan. roll out the dough and place it in the pan leaving some on the edge. poke a few holes with a fork. leave it in the fridge until the oven is ready. fold the edges however you like, here are some options.
– place parchment paper on the crust and place either pie weights or dried beans on top. bake 15 mins until just slightly golden but not fully cook. remove and let it cool. i put mine in the fridge for a bit after it cooled to room temp.
– strain the milk and squeeze out the milk from the lavender buds. mix the cheese with milk, honey, lemon juice and zest. mix it well and add the eggs one at a time. pour into your cooled pie crust and the whole thing can sit in the fridge.
– preheat the oven to 350°F. place the pie on a baking sheet on the middle rack and bake the pie for 35-40 minutes, rotating half way through.
– let it cool for about 2-3 hours before eating.