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Make the crust by sifting the
flour into a bowl and adding the sugar and the butter. Work it
together with your fingers until you have small beads of
dough. Add the ice water and work it into a dough, picking up
all the small particles. Form it into a ball, wrap it tightly
and refrigerate for 1/2 hour.
Preheat your oven to 350°F.
Roll out the dough on a lightly
floured board until it is about 1 inch bigger on each side
than a 9-inch pan. Fold it in half and gently move it to your
baking pan. Fold the edges under, and press against the sides
to make a fluted rim about 1/2 inch higher than the pan to
hold the filling when it rises. Line the crust with a sheet of
aluminum foil and add some beans to weight it down (baking
blind). Partially bake the crust for 15 minutes, until it is
slightly golden. Let it cool before you remove the beans and
foil.
Put the cheese, sugar and honey
in a bowl and mix well. Add the eggs and lemon peel and mix
again. Pour the mixture into the cooled shell and bake for 45
minutes or until the surface is golden brown and cracks appear
on it.
Susie’s note:
This pie can be eaten hot, while it is still light and fluffy
or when it’s cold and more the consistency of a Western
Cheesecake. Either way, it’s wonderful.
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