honey pie
By Yankee Magazine|Nov 03 2007|
Ingredients
For the crust:
1 1/2 cups (375 ml) all-purpose flour
A pinch of salt
1 Tbs (15 ml) sugar
1/3 cup (80 ml) butter
1 egg, separated
2 tsp (10 ml) lemon juice
2 Tbs (30 ml) cold water
For the filling:
1 lb (450 g) mizithra or ricotta cheese
1/2 cup (125 ml) honey
1 Tbs (15 ml) sugar
A pinch of salt
3 eggs
2 tsp (10 ml) lemon juice
1 tsp (5 ml) ground cinnamon plus additional for garnish
Instructions
To prepare the crust, sift together the flour, salt, and sugar into a
mixing bowl. Cut in the butter using a pastry blender of pair of
knives until the mixture resembles coarse crumbs. Beat the egg yolk,
lemon juice, and cold water together in a small bowl and blend into
the flour mixture just enough to form a dough that clings together.
Knead the dough gently until smooth and let rest for 30 minutes. Roll
the dough out on a lightly floured surface to form a round about 12
inches (30 cm) in diameter. Line a greased 10-inch (25 cm) springform
pan or pie plate with the dough. Beat the egg white and brush some of
it over the dough. Combine all the ingredients for the filling in a
bowl and beat until thoroughly combined. Pour into the pie shell and
bake in a preheated 400F (200C) oven for 15 minutes. Reduce the heat
to 350F (180C) and bake an additional 30 minutes, or until the filling
is set. Turn the oven off and let the pie cool in the oven with the
door open slightly – do not remove the pie until it is cool. Dust
lightly with cinnamon and serve in wedges or the traditional
diamond-shaped pieces. Serves 6 to 8.
