In my family, we're passionate about eating cheese with our pie. Usually, a wedge of extra sharp cheddar served up with a slice of apple, cherry, pumpkin, or blueberry pie. Since I was off-roading Amanda Hesser's Peach Tart, I knew I needed to incorporate cheese somehow, so I landed on brie. It's buttery, soft, and adds the perfect savory component. I don't love overly sweet desserts, so I knocked down the sugar to a half-cup. I also added in some oats to the crumbly top mixture to add in some additional texture. <br /> <br />Overall I was very pleased with the results. Since I was using my cast iron skillet instead of a pie tin, next time I would take it out of the oven a bit sooner- the bottom crust was a tad crunchier than I would have liked. I also would have increased the amount of brie. 10/10 would make again!

Share: