Blueberry Goat Cheese Pie

Early morning pie-baking goodness. Nick requested this non-traditional pie after an afternoon binge on Diners, Drive-ins and Dives on the Food Network. The Food Network featured this recipe while visiting the 3 Sisters Cafe in Indianapolis, IN.


We Starmwebers are partial to this show since we've been to two of the featured restaurants: The Eveready Diner in Hyde Park, NY and now Murphy's in Honolulu, HI. But that's besides the point. So here it is: the creamy sweet pie with the foundational taste of basil.  Enjoy!

Blueberry Goat Cheese Pie

Make your traditional pie crust. I use my mom's recipe for apple pie. You don't need to cover this pie, so only make enough for 1 crust. Roll dough. Place in 9" glass pie plate. 

Filling:

1/2 c. soft goat cheese crumbles

1/2 c. heavy cream

1 egg

1/2 c. brown sugar

1/4 c. flour

salt

1 tbs finely chopped basil

5 c. fresh blueberries

Combine everything except the blueberries. Then, carefully fold in the blueberries. Pour into bottom pie crust.

Cut off excess dough around the edges of the pie, and kink the edges

Topping:

1 c. sliced almonds (toasted)

1/2 c. sugar

1/3 c. melted butter

Top pie evenly with topping. 

Bake 350 F degrees for about 25 minutes, rotating pie halfway through. 

*Nick and I like the crust of our pies a little thicker. For that, add about 5- 10 minutes in the oven. Watch that it doesn't burn, but make sure the crust is golden brown. 

The pie - yum

My critic - we love it!

I approve, too :)