Lemon, Spinach, Cherry, and Cheese Pies
Recipe Overview
Overview
This recipe for Lemon, Spinach, Cherry, and Cheese Pies is a delightful way to celebrate Pi Day. The flaky crust is made with icy cold butter and all-purpose flour, ensuring a perfect texture that holds up to the juicy fillings. The cherry pie filling is sweetened with sugar and thickened with cornstarch, creating a luscious layer of flavor that pairs beautifully with the tangy lemon notes.
The spinach pizza is a unique twist, featuring a blend of cheeses that melt perfectly under high heat. The addition of fresh spinach and a sprinkle of mint leaves elevates the dish, making it not just delicious but visually appealing as well. The combination of flavors is refreshing and satisfying, making it a great choice for gatherings or a special treat.
Whether you’re making the sweet cherry pie or the savory spinach pizza, this recipe showcases the versatility of pie crusts and the joy of baking. Perfect for any occasion, these pies are sure to impress your guests and leave them wanting more. Enjoy the process of creating these delightful dishes and savor the delicious results!
Recipe Details
Steps & Tips
Combine 2 1/2 cups all-purpose flour and 2 sticks of icy cold butter cut into small pieces.
Add 1 teaspoon of kosher salt and pulse to break up the butter into the flour.
Add about 1/4 cup of iced water drop by drop while pulsing until the dough comes together.
Take out half the dough, wrap it in plastic wrap, and flatten it into a disc.
In a bowl, combine 2 pounds of pitted cherries, 1/4 cup of cornstarch, 1/2 teaspoon of vanilla, and 1 cup of sugar.
Tip: Cornstarch will help thicken the baking juices for a perfect pie.
Flour your surface and roll out the dough larger than a 9-inch pie plate.
Place the rolled crust into the pie plate and add the cherry filling.
Roll out the top crust slightly larger than the pie plate and cut holes for decoration.
Press the top crust onto the pie and crimp the edges to seal.
Brush the crust with egg wash for a golden finish.
Tip: Use a spoon to crimp the edges of the pie crust for a nice finish.
Freeze the pie for 20 minutes, then bake in a preheated 375° oven for 1 hour and 45 minutes.
Beat 4 egg whites with 1 tablespoon of water and 1/4 teaspoon of cream of tartar until soft peaks form.
Tip: Chill the pie for 20 minutes before baking for a better texture.
Tip: Preheat your oven to 300° for the meringue pie.
Spread the meringue into a buttered pie plate and bake at 300° for 40 minutes.
Whisk 8 egg yolks, 1 cup of sugar, 4 teaspoons of lemon zest, and 6 tablespoons of lemon juice in a bowl.
Tip: Never leave lemon curd on the stove unattended to prevent curdling.
Cook the lemon mixture on the stove, stirring constantly until thickened.
Tip: Cover the lemon curd with plastic wrap directly on the surface to prevent a skin from forming.
Fold 1 cup of whipped cream into the cooled lemon curd.
Pour the lemon filling into the meringue shell and chill for 8 hours.
Top the pie with whipped cream and a dusting of lemon peel.
Proof 1 package of active dry yeast in 2 cups of warm water.
Tip: Proof yeast in water no hotter than 115° to keep it alive.
In a bowl, combine 3 cups of all-purpose flour and 2 teaspoons of fine sea salt.
Tip: Knead the dough until it feels like a baby's bottom for the right texture.
Knead the dough until smooth and elastic, then let it rise in an oiled bowl for 2 hours.
Tip: Let the dough rest in the refrigerator overnight for a finer texture.
Cut the risen dough into four equal pieces.
Form each piece into a 12-inch round on a floured surface.
Top the pizza base with grated cheese, slivered garlic, spinach, and seasonings.
Tip: Drizzle olive oil on the spinach to help it cook without burning.
Transfer the pizza to a preheated oven and bake for 10 minutes.
Tip: Use a pizza peel to easily transfer the pizza in and out of the oven.
Cut the pizza into slices and serve hot.
Tip: Use a light drizzle of olive oil for flavor without adding too much salt.
Tip: Broil the pizza until bubbles form around the edges for the best texture.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using icy cold butter helps achieve a flaky pie crust.
- •Cornstarch thickens the juices in the cherry filling for a perfect pie.
- •Chilling the pie before baking helps prevent the crust from shrinking.
- •A mix of cheeses adds depth of flavor to the spinach pizza.
