It’s the last day of January (#GoMonth for us organizing types), and you’ve done such a great job with organizing your home, someone should bake you a pie. Wait, I already did!
This is not just any pie. No, it’s a low-sugar pie designed by my daughter and me. It’s rustic quality serves to remind us that perfection isn’t all it’s cracked up to be. Nothing a little butter can’t improve upon.
Seriously, despite the fact that this peasant pie uses figs, which sound fancy, it’s really one of the easier pies to make, because the figs are dried, so they will store in your pantry with no problem. And the more rustic it looks, the better it looks. It’s like the equivalent of chippy paint in your décor. It’s got character.
If you are still trying to keep that organizing mojo going, track back to all the organizing your home projects that we tackled together this month. Nail one down, then go make yourself a celebration fig galette.
Scroll down for recipe.
- FOR the Cream Cheese Pie Crust:
- ¼ tsp sea salt
- 2 oz cream cheese, room temp
- 6 Tbsp butter, room temp
- ¼ C quinoa, uncooked
- 1 C wheat flour
- 1 Tbsp ice water
- 2 Tbsp butter, softened
- 1 Tbsp raw cane sugar
- FOR the fruit filling:
- ½ C dried figs, stems removed, diced
- 2 Tbsp chia seeds
- ¼ C whole milk
- 1 oz cream cheese, room temp
- ¼ C full fat sour cream
- 21 oz can of cherry pie filling, divided in half
- Whipped cream if desired, for garnish
- FOR the crust:
- beat salt, cream cheese and butter at medium speed in mixer until well blended.
- Gradually add in quinoa and flour.
- Mix until blended.
- Add ice water. Mix until blended.
- Shape into a disk-shaped loaf, and chill for one hour in the fridge.
- FOR the Fruit Filling:
- Mix figs, chia seeds and milk. Let sit for half an hour at room temperature.
- Preheat oven to 400 degrees
- Gradually mix in cream cheese and sour cream. Mix until well blended in a stand mixer.Empty half of the can of cherry pie filling into a strainer and wash off the glaze. Add to mix.
- Add the rest of the sherry pie filling with the glaze.
- Gently mix by hand.
- Cool in fridge until the crust is done chilling.
- Remove dough ball from fridge and roll with a rolling pin into a 12" circle on a lightly floured circle. The edges will be irregular.
- Fold dough in half and transfer it to a foil-lined baking sheet. Unfold the dough into the full circle.
- Mound the fruit filling into the center of crust, leaving at least a 2" border on the outside of the circle.
- Fold the edge of the dough over the filling, in towards the center.
- Fold the sides and dot with softened butter.
- Sprinkle with sugar.
- Bake at 400 degrees for 45 minutes or until golden.
- Remove from oven, and let rest on a wire rack at least 30 minutes.
- Garnish with whipped cream if desired.