Cooking Tips from Snapfinger Catering - Baked Brie

From the kitchen of Chef Mario’s, Inc. – Raleigh, NC.  Great for entertaining at the holidays.  YUMMY!!!

Baked Brie Pie

Makes one 8-10” pie

                                                                                             

Just about the easiest pie crust in the world!

 

Ingredients

1 pound of Flour

1 cup Vegetable Oil

1/2 cup Milk

1 tsp Salt

 

Pie Dough Directions: Place the flour in a bowl, make a well in center and pour oil, milk and salt into well. Mix dough with one finger until it comes together. Continue to mix with your hand until dough forms a ball.

Roll dough between 2 sheets of parchment paper into a round about 1/8 inch thick (you will have extra dough). Use the paper to control the dough and place in an 8 inch pie tin. Crimp edges with your thumb and pointer finger around the crust edge. Place another pie tin inside your pie dough and fill with dry beans (this will weight it down for the real pie). Blind bake your dough for about 20-25 minutes in a 350 degree oven or until golden around edges. (Or skirt this step by buying a cooked pie shell from the store).

Brie and Topping

1 T lemon juice

1/4 cup brown sugar

1/2 cup pecans (or your favorite nuts)

1 Apple, sliced thin

1 14oz wheel of Brie, rind removed, cut into chunks

Filling Directions: Place Brie chunks in the prepared pie crust and top with apples in a thin layer. In a bowl, mix together lemon juice, brown sugar, nuts and butter. Top the pie and apples with this mixture. Bake for 6-8 minutes or until cheese is gooey and sugar is melted. Serve with crispies or crackers.