The creaminess of fresh goat cheese and peach worked well in a butter lettuce wrap I made a few weeks ago. This time I wanted to try it in a pie. I was simply going to make a rustic peach pie and spread a layer of goat cheese on the bottom. Then I remembered a Diners, Drive Ins and Dives episode that featured a blueberry pie made with goat cheese that was more like a custard-like pie. This was my inspiration. I took out my Breville electric mini-pie baker and got to work.
I doubled the recipe, by accident … but it made many co-workers happy. Sometimes I like more -than-sweet desserts; I made one batch yesterday and the second today, in case I needed to adjust the sweetness. I didn’t. The savory was just awesome. (I confess – I just had one for breakfast.)
Peach and Chévre Custard Pie
- 3 peaches, peeled and sliced into 16ths
- 2 tbs brown sugar
- 1/2 c soft goat cheese
- 1/2 c cream cheese
- 1 lg egg
- 1/4 c honey
- 1/4 c all-purpose flour
- 1 tsp finely chopped fresh rosemary
- 1/4 tsp Fleur de sel (French sea salt)
- 1 c pecans, chopped
- 1/2 c sugar
- 1/3 c butter, melted
What you do:
- Heat oven as directed by your pie crust recipe.
- Prep baking dish.
- Roll out dough and place into pie pan, or as directed by electric mini-pie baker
- Place peaches in bowl and sprinkle with brown sugar and rosemary.
- Toss to coat.
- In mixing bowl add goat cheese, cream, egg and honey.
- Beat until well mixed.
- Add flour and salt,
- Mix well.
- In sm bowl, mix pecans, sugar and butter until crumbly.
- Pour filling into pie crust.
- Top with pecan mixture.
- Bake according to your pie crust recipe (about 25 min for 9” pie; 8 min for mini-pie baker).