Jerusalem Cheese and Honey Pie

from Cooking with the Bible: Biblical Food, Feasts, and Lore

adapted by Kathy Lindenbaum

serves 12

Crust

3 cups toasted pecans, finely chopped 6 tablespoons cold butter, cut into large pieces 1 teaspoon sugar

2 tablespoons Wondra or cake flour

1 teaspoon vanilla

Preheat oven to 350 degrees. Whirr all ingredients together in a food processor. Pat the mixture into the bottom of a 9-inch tart or spring form pan. Save the excess to put on top of the cooked pie. Bake 15 minutes or until firm to the touch. Cool and refrigerate before filling.

Filling

1 pound creamy sheep or goat's milk cheese, at room temperature

1/4 cup honey, slightly warm

3 tablespoons sugar

3 eggs, lightly beaten

1 tablespoon vanilla

1/8 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground cinnamon

powdered sugar and berries for garnish 

Preheat oven to 350 degrees. Combine cheese and honey and mix well. Add sugar, eggs, vanilla and the rest of spices. Mix well and pour into chilled pie crust. Sprinkle with any left over crust. Bake for 30 to 35 minutes or until firm. Serve warm, sprinkled with powdered sugar and accompanied by fresh berries.

Goat's milk cheese and honey combine nicely. Serve with fresh raspberries.