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INGREDIENTS:
1 - 15 Oz refrigerated piecrust softened as directed on box
8 Oz Roquefort cheese
¼ Teaspoon sea salt
1 Large egg, beaten
½ Cup Earth & Vine Provisions Raspberry Cranberry Jam
Bake for 40 to 45 minutes or until pie crust is golden
1/3 Cup walnuts, chopped
PREPARATION:
Preheat oven 375 degrees. Place crust in un-greased 9-inch pie pan (glass dish recommended).
Press crust firmly against side and bottom, flute edges. In a mixing bowl, combine cheese, salt and egg. Using an electric mixer, blend until well mixed. Stir in Raspberry Cranberry Jam
Bake for 40 to 45 minutes or until pie crust is golden, spread into pie shell. Bake for 20 to 25 minutes or until filling is set and crust is golden. Cool on rack for one hour.
Sprinkle with chopped walnuts, cut into thin slices and serve.
For lunch cut into wedges and serve on mixed greens tossed with Earth & Vine Provisions Honey Pear Vinaigrette
Bake for 40 to 45 minutes or until pie crust is golden.
Refrigerate up to two days, covered with plastic wrap.
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