Sweet & Savory Apricot-Plum Pie with Cheese

I recently attended my dear friend’s first annual pie party in San Francisco (how CUTE is that???). If you remember my recent Rustic Apple Tart post, my parents have beautiful fresh apples and apple-pears growing that I was planning to use for a traditional apple pie as my contribution to this super cute soireé. However, silly me, the morning of the event, I thought that I should contribute something way more creative than just an apple pie – after all, I didn’t want my apple pie sitting next to 10 other apple pies! How boring!!!

And thus was born this savory and mildly sweet pie recipe that pleases your tastebuds in a way that you didn’t know possible. The sweetness of the fruit and honey against the mild, loveliness of the cheese and mascarpone, against the nutty walnuts and almonds and touch of citrus is a beautiful combination that was more of an experiment than anything – and boy I’m glad I took this risk!

Feel free to use Brie or Taleggio cheese (or any cheese you enjoy eating) – also you can use other dried fruit if you don’t have a liking for plums or apricots.

I hope you enjoy this – if you do get to try making this at home, I promise it will be a blissful party in your mouth! This recipe even won a prize at my friend’s pie party for being one of the top 3 most liked pies!!! 🙂 Enjoy! 🙂



Ingredients

1 package store-bought pie crust
1/3 cup dried apricots
1 cup dried plums
4 ounces (or approximately 3 heaping tablespoons) of mascarpone cheese (you can use cream cheese instead)
1/2 cup chopped walnuts
1/4 cup sliced almonds
2 teaspoons lemon zest
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
3/4 teaspoon Kosher salt
1/3 cup honey
1 cup of cubed Dubliner cheese, (cut into 1/2-inch cubes)- if you don’t have/like Dubliner, you can use Brie or Taleggio!
2 tablespoons cold butter, cut up into small cubes
1 egg, beaten

Directions

Preheat the oven to 375 degrees F.

Put plum and apricot pieces in a bowl of boiling water and let sit for 20 minutes to rehydrate. Once 20 minutes are up, drain them and chop them up into bite-sized pieces.

Using a rolling pin, roll out the pie crust to fit your pie pan and press the dough into your greased (or sprayed) pie pan using your fingers.

In a medium bowl, combine the apricots, plums, mascarpone cheese, walnuts, almonds, lemon zest, lemon juice, cinnamon, salt, and honey. Stir until all the ingredients are well-coated. Stir in 2/3 of the cheese cubes, reserving 1/3 of it.

Fill the pie crust with the filling (use a spoon or spatula to even it out). Arrange the remaining cheese and butter on top of the filling evenly.

Using a pastry brush, brush the crust with the beaten egg.

Bake until the crust starts to turn golden, about 15 to 18 minutes. Cover the pie loosely with a piece of foil and cook until the crust is golden and the cheese has melted, another approximately 10 to 25 minutes.

Cut and serve warm! Enjoy! 🙂

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