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Cheese Course Pie
By Chris Taylor & Paul Arguin - Friend of Milk Street
"As pie cookbook authors (and die-hard pie bakers), we are often asked which pie is our favorite. While there is definitely something we love about every pie we create, we often use the question as an opportunity to talk about this Cheese Course Pie. The combination of flavors is inspired by the elements of a traditional after-dinner cheese course of fruit, nuts, and cheese. This unconventional pie includes a jammy fruit filling made with dried figs simmered in ruby port wine topped with a mildly sweet mascarpone cream infused with a bold blue cheese and topped with crunchy toasted walnuts. The addition of gorgonzola dolce makes many think that this is a savory pie, but it’s not! By pairing the cheese with complimentary flavors and balancing with just enough sweetness, the austere cheese course is transformed into a delicious elegant dessert. It is a pie that deliciously defies expectations and has become the one most frequently requested by family and friends." — Chris Taylor and Paul Arguin
Recipe from Chris Taylor and Paul Arguin, authors of The New Pie: Modern Techniques for the Classic American Dessert. Check them out @floursugarbutter. Photo credit: Andrew Thomas Lee
For the Crust
cup (57 grams) walnuts
01In the bowl of a food processor, process the walnuts, sugar, and salt until the nuts are finely ground. Add the graham cracker pieces and pulse until they too are finely ground. Add the melted butter and pulse a few more times until the crumbs are evenly moistened. Transfer the crumbs to your pie plate and spread them evenly around the bottom and sides, pressing them to adhere in an even compact layer. Turn on the oven to 350°F and place the pie into the freezer to chill while the oven is preheating. Bake the crust for 10 minutes on the middle rack. Transfer the pie to a wire rack to cool while making the filling.
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