Wednesday, March 2, 2016

Fall Dreams Pie

I made this Fall Dreams Pie as part of a neighborhood Iron Chef challenge during the Blizzard of 2016 (Snowzilla, Jonas). My secret ingredient was sage, which I paired with some apples, pears, dried cherries, and cheesecakey goodness - and bundled nicely into a pie shell. It was a hit! Here is the recipe, though I don't think I'll make it with the sage next time (you couldn't taste it anyway):

Fall Dreams Pie (makes one 9" pie)

buttery pastry dough for bottom and top crust
2 Gingergold apples (peeled, cored, & thickly sliced)
2 pears (sliced and peeled)
1/2 t. minced fresh ginger
2 T. to 1/4 c. fresh lemon juice
1/2 c. packed brown sugar
1/4 c. white sugar
1/2 c. dried tart cherries
6 oz. cream cheese, room temp
1/2 c. sugar
1/2 c. vanilla yogurt
1/4 t. vanilla extract
2 T. dried sage
1/4 t. cinnamon
2 T. unsalted butter

3/4 c. all-purpose flour
1/2 c. sugar
1/4 c. packed brown sugar
3/4 c. chopped pecans
6 T. butter, cut into small squares
1/4 t. salt

Roll out dough and place in 9" pie dish. Crimp overhang and pierce all over with fork. Freeze while oven preheats to 375F. Line pie shell with pie weights and bake at 375F for 12 min. Remove pie weights and bake an additional 12 min. Cool while filling and topping are prepared. Toss fruit with lemon juice. Melt butter in a large skillet over med heat. Add brown sugar and cinnamon and stir to blend. Add fruit and saute until tender and goopy. Set aside. Whip softened cream cheese, yogurt, vanilla, and 1/2 c. sugar. Pour into prepared pie crust. Top with fruit mixture. Refigerate at least 4 hours to firm up cheesecakey stuff. Mix topping ingredients together in a large bowl with your fingertips until clumpy. Sprinkle onto baking sheet. Bake at 350F golden brown. Cool until slightly warm. Crumble onto pre-refrigerated pie. Drizzle with honey and serve. Enjoy!

Current Pie Tally: 188

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