Brie Pie Recipes

CRANBERRY BRIE PIE

Steps:

• Preheat oven to 450°. In a small saucepan, combine cranberries, brown sugar, orange juice, flour and vinegar. Cook over medium heat until berries pop, about 15 minutes., Meanwhile, unroll crust into a 9-in. metal pie plate; flute edges. Sprinkle with cheese; bake 8 minutes or until cheese begins to melt. Reduce oven setting to 350°., Remove cranberry mixture from heat; stir in vanilla. Pour into crust. Dot with butter., For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 30-35 minutes or until crust is golden brown and filling is bubbly (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary). Serve warm or at room temperature. Refrigerate leftovers.

BRIE PIE (TOURTE AU BRIE)

Steps:

• The day before, combine flour, butter and a little water to make the dough for the pie crust. Refrigerate overnight (To save time, I sometimes omit this step and use a store-bought crust).
• Divide the dough into 2 parts, bearing in mind that the bottom crust requires more dough than the top. Roll out the dough (again, I omit this step when using a store-bought crust). Butter a pie plate or line with parchment paper, then place bottom crust in pie plate.
• Remove the crusts from the cheeses, then slice the cheeses. Cover the bottom of the pie crust with the cheese slices, then sprinkle with nutmeg.
• Beat 1 egg together with the liquid cream and pour over the brie slices.
• Cover with the top pie crust, carefully sealing the edges and cutting a few small slits in the top crust.
• Beat remaining egg together with a dash of salt and brush over top crust to make it golden brown during baking.
• Bake at 350°F (180°C) for 25 minutes. Serve warm with a green salad.

SALMON AND BRIE PIE

Steps:

• Preheat oven to 200c.
• Lay 1 sheet of pastry in pie dish, prick with a fork, cover with baking paper and then pour over a layer of dried beans, rice or lentils and bake in the oven for about 12 minutes. Remove, remove the foil and filling (and discard or save for your next pie.).
• Meanwhile, melt the butter, add the diced onion and cook until softened but not coloured. Add the flour and cook, stirring for about a minute. Add the milk and whisk until smooth and thickened.
• Remove from the heat and add in the lemon juice, salmon, brie, green onion, dill leaves and pepper (I tasted here and found it didn't need any salt).
• Brush a little milk around the edge of the pastry bottom, pop on the top and trim to fit your pie dish. Brush more milk across the top. Prick a few holes in the top pastry to allow steam to escape.
• Cook for 10 minutes at 200c then reduce the oven temp to 180c and cook a further 20 minutes or until golden brown.
• We ate ours served with a leafy grean salad dressed with lemon infused olive oil and white wine vinegar.