Maple strawberry goats cheese pie

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Now when I say cheese, I mean soft creamy ricotta cheese. My simple fresh goats cheese is exactly the same, it has the same texture and it has a super mild flavor which goes well with whatever you might want to mix it with. As I've mentioned in the recipe, if you cannot find (or make) some goats milk ricotta, you can absolutely use cows milk ricotta. I love the way the texture of this pie turned out. It was a complete experiment using four different recipes, so I wasn't sure if it would work or not - and of course I chose to serve it to company, so it could have been a really big hit or a miss since this was the first time I made the recipe... usually new recipes need some tweaking to improve them after the first try.

This one worked! Thankfully!

Maple Strawberry goats cheese pie

Pie crust
(of course feel free to use your favorite recipe or buy a prepared one!)

2 1/2 cups flour
2 sticks (1 cup) of butter - cold and cut into cubes
1 tsp salt
1 tsp sugar
2-4 Tbsp ice cold water

Mix together your flour, salt and sugar. Add your cold (has to be cold!) cubed butter in and just work it with your hands until it resembles coarse crumbs. Adding 1 Tbsp of water at a time, mix the dough until it just comes together. Wrap your dough in plastic wrap and put it in the fridge for a minimum of one hour.

Roll your dough out to fit your pie dish, and then freeze the crust for about 20 minutes.

Filling 

 1 - 1 1/2 cups of goats milk ricotta or cows milk ricotta
1 large egg
1/2 cup of maple syrup 
2 Tbsp all purpose flour
3 tsp grated lemon peel
3-4 cups sliced fresh strawberries
1/4 cup sugar
1/2 tsp ground cardamon

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Mix together your cheese, egg, maple syrup, flour, lemon peel, and cardamon. Slice up your strawberries and sprinkle them with the sugar and let them sit for about 10 minutes to release some of their juices. Mix your strawberries into your cheese mixture and set aside in the fridge for 10 minutes. 

Remove your pie crust from the freezer and pour your strawberry cheese filling into it. 

Roll out your pie dough scraps from your crust (if you use the above recipe you have enough for 2 pie crusts, (if you have bought the pie crust prepared, just skip the lattice top and make a crumb topping) and using a pizza cutter cut into strips. Place them over the pie to make a lattice. You can decorate the pie however you'd like. This pie will be delicious with a crumb topping as well. A simple butter, brown sugar and oat crumb topping would be perfect.

If you've made a lattice top or used a double crust brush the crust with an egg wash and sprinkle with cardamon sugar. Mix 1/4 cup of sugar with about 1 Tsp of ground cardamon. Sprinkle some of the sugar all over the top of the pie and then Bake at 400 degrees Fahrenheit for an hour.

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This is all to say, I've been catching up on some emails today, and dq had asked me a question well suited to this post - and I was unable to reply via email. So I thought I'd answer here!

Question: on average how many hours a day do you cook?

I thought it was a good question!

Answer: On average I cook 2 hours a day for regular meals. But I usually cook throughout the day - like in the morning I'll knead dough for bread, or make a batch of cheese, aside from dinner so I'm including that. Dinner always takes me a minimum of an hour. 

How long does it take you guys to prepare meals on average, of course keeping in mind some of us have jobs away from our homes, kids, things that change that.... ?

Comments

Primitive Stars said…
Yum yum, sounds and looks so good.....Well, I am not the cook in the house.....but does not take him all that long a to whip up a good meal......Blessings Francine.
Oooh this sounds so delicious! And it's really pretty too! I cook from scratch pretty much every night, and I'd say I spend at least an hour on dinner. Prep usually takes a while!
Sounds wonderful!! Would make a meal in itself!
That looks delicious. One of these days I'm going to make ricotta.
Misty Meadows said…
Supper time, usually takes on average about an hour. Everything from scratch. I try to make sure there is enough leftovers for lunch the next day. Breakfast is probably about an hour also. If it is time for baking, and I am behind-I'll divide that over a couple of days. With all that said-summer is totally different! With haying etc. Who has time for cooking?
Leigh said…
Yum! Another reason to make goats milk ricotta!
Vanessa said…
Delicious!! Tastes as good as it looks, this one is going in the recipe box!

Slice the strawberries nice an thin, I didn't make them as small as Donna did; still really good!

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