March 2010
CULINARY WHIRLED / RECIPE
Sweetie Pie
If summer spilled itself into a crumbly crust, it would taste something like this: thick, creamy, and honey-sweet, with a citrus kick.
Edited by Victoria Bradley | Photography by Megan Wylie
Cheese and
Honey Pie
Yield: 1 pie
Pie Crust
Ingredients:
1 1/3 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
4 ounces butter (one stick), room temperature
1 egg
1/2 teaspoon vanilla
Directions:
1. Add all dry ingredients to a food processor, and pulse to combine.
2. Cut in butter gradually, and pulse to form a coarse meal.
3. Add egg and vanilla, and pulse to combine.
4. Chill for one hour.
5. Roll out dough to fill bottom and one inch up the sides of a 10-inch pie pan or springform pan, making sure there are no holes, as this will cause leaking. Chill for one hour.
Filling
Ingredients:
4 eggs
8 ounces (one package) cream cheese
16 ounces plain yogurt
1/2 cup honey
2 tablespoons sugar
1/3 cup flour
Zest of one orange
Directions:
1. Combine eggs, cream cheese, yogurt, honey, and sugar in a food processor, and pulse to combine.
2. Add flour and zest, and pulse again, until smooth.
3. Pour filling into crust, making sure not to fill above the crust sides.
4. Bake at 350 degrees for 40 minutes. Chill, and serve.
Mirabelle, 215 Allegheny Ave., #106, Oakmont. 412.517.8115.
Chef's Bio
After graduating from the Pennsylvania Culinary Institute in ‘94, Rebecca O’Hara started her impressive career as a pastry chef. O’Hara worked for the Fox Chapel Yacht Club, the Cross Keys Inn, the Renaissance Hotel, and the Cabaret at Theater Square. But it was her time spent at the Cafe at the Frick that helped to create her current position. It was there that she met and worked with future Mirabelle owner John Muth. O’Hara has tantalized the taste buds of Mirabelle customers for the past year with her sweet treats.
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