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For the pie:
1 Camembert cheese
¼ cup blueberries
1 teaspoon pepper
2 pastry sheets (8-inch square), and additional for decorating
1 egg yolk, beaten
For the fig jam:
3 large figs
¼ cup sugar
2 tablespoons lemon juice
1 sprig fresh rosemary
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Make fig jam
Remove the skin from the fig, and cut into chunks.
In a saucepan over medium to high heat, add figs, sugar, lemon juice, and rosemary.
With a wooden spoon or spatula, stir until it comes to a boil. Skim out any pulp. The bottom of the pan burns easily, stir constantly to prevent the jam from burning.
Once jam consistency forms, remove from heat and allow to cool.
Make the pie
Preheat oven to 350 degrees.
On a baking sheet lined with parchment paper, spread out 1 pastry sheet, place camembert on top.
Next, place jam on top of the camembert and spread evenly, followed by blueberries. Sprinkle with pepper.
With a brush, lightly coat the rest of the pastry sheet with egg wash.
Place the second pastry sheet on top, and gently, but firmly, press the top and edges together.
With additional pastry sheet, cut out 8 skinny, long pieces and place 4 across and 4 down in a woven pattern on the top.
With a brush, lightly coat the pastry sheet with egg wash.
Next, cut off the edges so the pie is shaped in a circle, leave a roughly ½ inch of bonded surface.
With a fork, crimp sides of the pie to ensure edges are closed.
Bake in the oven for 20 to 25 minutes until golden brown.
Remove from oven and plate. Serve while warm so the camembert is still melty.