Honey Pie from Sifnos Recipe - Allrecipes.com
Honey Pie from Sifnos Recipe
  • READY IN ABOUT 2 hrs

Honey Pie from Sifnos

Recipe by  

"This is an Aegean cheesecake prepared with honey and unsalted mizithra or ricotta cheese. These cakes are usually prepared during the Easter festivities in the Cycladic islands, especially in Sifnos and Ios."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch pie Change Servings
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Directions

  1. Stir together 1 3/4 cups flour and 2 tablespoons sugar in a large bowl. Work in butter until the mixture becomes crumbly. Stir in water a tablespoon at a time, just until the dough comes together and is no longer dry. Form into a ball, and wrap with plastic; refrigerate 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll out the dough on a floured surface and line a 10-inch pie pan. Trim excess from the edges of the pan. Pierce the bottom of the dough several times with a fork, then set aside.
  4. Beat eggs in a large bowl until soft peaks form. Gradually beat in 1/4 cup sugar 1 tablespoon flour, and half of the cinnamon; continue beating until firm peaks form. Beat in honey, then fold in ricotta cheese until evenly combined. Pour the filling into the prepared pie shell and smooth the top of the pie with a moistened knife.
  5. Bake in preheated oven until the center is set and the top is dark golden brown, 50 to 60 minutes. Once finished, remove from oven, and sprinkle with remaining cinnamon.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 50 mins
  • READY IN 1 hr 50 mins
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2009

This was my first time making a pie and pie crust, but it turned out well. It was fine with clover honey; I didn't have any thyme honey. The filling never got thick when I was mixing it, but the pie baked well, and my family loved it.

 
Most Helpful Critical Review
Apr 12, 2010

We didn't care for the texture of the filling and the crust turned out very tough. May have made some mistakes along the way but still would not make again.

 

12 Ratings

Feb 09, 2010

This was very easy and delicious. I suspect the ingredients should have called for egg whites instead of eggs, as only egg whites would form the peaks as described, but since the previous reviewers made it as is, so did I and it came out fine. The filling never gets stiff, but it came out great. Not too sweet, not too heavy.

 
Apr 28, 2009

Delicious! I followed the recipe exactly and it turned out great. Used mizithra.

 
May 12, 2010

This is a really nice pie, I did mine with a top. It is nothing fancy. It is great for a laid back afternoon alone or with friends. Really quite nice and homely feeling. I thought it was best while warm.

 
Apr 22, 2011

I never did get the soft or firm peaks. Not sure what went wrong, but it turned out great.

 
Apr 09, 2012

This pie was extremely good, though I would recommended that you add a bit more honey, sugar, and flour.

 
Mar 22, 2014

Delightfully light and tasty! Great spring dessert. I used my own pie crust and added sliced almonds and a drizzle of honey on top in the last 10 minutes of baking. Be sure to use full fat ricotta and a pinch of salt on the almonds was good too. One thing, the recipe say use half the cinnamon, then doesn't make mention of what to do with the other half - unless I just misread it!

 

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Nutrition

  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 42.9 g
  • 14%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 189 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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