Bake the Book: Farmer Cheese Pie
Not everyone is comfortable tucking into a slice of pie for breakfast. For those who feel as though apple or cherry is a bit decadent before noon, we present these Farmer Cheese Pies from Sarah Billingsley's and Rachel Wharton's Handheld Pies. They're somewhere in the sweet spot between breakfast and dessert with a crumbly cornmeal crust filled with honey-laced farmer cheese and a touch of thyme.
If these sweet-savory pies suit your fancy, you can also use other mild, easier to find cheeses like ricotta or cottage cheese and play with the herbs. We're thinking that you can't really go wrong with a cornmeal crust paired with ricotta and rosemary no matter what time of the day you're enjoying it.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'Handheld Pies' to give away.