So I have been working diligently the last month with this beautiful human being, Cathy. She is a fellow baker at our Terre Haute Farmer’s Market. She sells granola. I sell Paleo-Gluten-Free-Dairy-Free and some Vegan baked goods. We have been collaborating on making some vegan and/or gluten-free options for our Farm-to-Fork dinner. I’ve posted some of the recipes already. Click these link for —–>>>Carrot Cake Pie and ——–>>>>Granola Apple Pie. This week I will bring you my Fig Pistchio and Goat Cheese Pie (what you are currently reading), Chocolate Avocado Pie, and Sunbutter PIe. Plus I will give you my explicit inside scoop on attending the dinner.
On arrival I ran into one of my market friends Kelly. I told her my nerves were in overdrive. I can bake for days. But their is something different about my own creations. About watching people eat them in front of me. Plus there is the artist in me. While I am baking, I am consumed. Consumed in a flurry of creating. I have passion tunnel vision. I am so in the process. By the time I finish I am so wrapped up in what I’ve made that I need a little separation before my brain goes into overdrive of what I want to change. What I would do differently. Rethinking my pan options. Regret of not pulling a pie just 2 minutes earlier. All these thoughts start to circle my brain. Doubt creeps in. I have to go to a quiet meditation space and get back my confidence. I always say I am a recovering perfection, but it rears it heads most often when I am creating. So expressing this to Kelly, she reassured me that my pies were good. She’d had a little piece of this goat cheese pie when they were cutting it. It’s good Whew, that at least put me in ease. The crust wasn’t a little over-done? This pie was the one I was crust concerned (well this and the apple and how they were going to get the carrot cake out of a tart pan. What was I thinking). She put me at ease. No the crust was perfect.
This was conceptually my favorite pie. My boyfriend had called me a few weeks ago. He was shopping for me (shocker). For some reason I had the impulse to ask if they had some dried figs. When Cathy and I were brain-storming, they came back to me. Hmm….wouldn’t these be good with pistachios? I frequently do pie crusts out of nuts. Hmm…while I’m at it, why not tweak the goat cheese filling I’d done on my blueberry tart (click this now, it is one of my favorite all-time recipes). I liked it.
By the time I went back to take pics of my pies they were gone! Didn’t even see anyone eat this one. Here is the recipe thought:
- 1 cup figs
- 1/3 cup pistachios
- 1/4 cup coconut sugar
- 2 tbsp organic coconut oil
Goat Cheese Filling
- 8 oz. Goat Cheese
- 1 tsp cinnamon
- 1/2 cup maple
- 1/4 cup goat milk
- 1 tsp vanilla \
- 2 tbsp tapioca flour
Let’s Make it Happen: Process the crust ingredients. Pat into a pie pan. Bake at 350 for about 10 minutes.
Clean the processor. Now pulse the filling ingredients. Pour into the pie filling. Bake until the pie is only slightly jiggly in the center.
Cool in the fridge for a few hours. Slice and serve!