Greek Honey Ricotta Pie

This Greek Honey Ricotta Pie, known as Melopita, is a luscious gluten-free dessert that brings the warm flavors of Greece right to your table. With its rich, creamy filling and tender crust, it strikes the perfect balance between sweet and comforting, making it a timeless treat for any occasion.

I first shared this pie with friends during a summer gathering and it instantly became a favorite. My personal tip is to let the pie cool thoroughly to get the perfect slice.

Ingredients

• Bob’s Red Mill Gluten Free 1-to-1 Baking Flour: for a reliable, tender crust make sure it is fresh and stored properly
• Salt: to bring out the flavors in both crust and filling
• Sugar: optional in the crust adds slight sweetness
• Cold Unsalted Butter: for a flaky texture cold butter is key to flakiness so avoid soft butter
• Apple Cider Vinegar: gently tenderizes the dough without overpowering the taste
• Cold Water or Milk: adds moisture adjust based on dough consistency milk enriches the crust slightly
• Large Egg: for the egg wash to give the crust a beautiful golden color
• Soft Myzithra or Ricotta Cheese: that is well strained myzithra adds a traditional tang but ricotta works well too
• Wild Blossom Honey: provides natural sweetness and depth pick a quality honey for best flavor
• Large Eggs: at room temperature help stabilize the filling and give it structure
• Corn Flour or Corn Starch: used to stabilize the filling and keep it smooth
• Vanilla Extract: adds complexity and warmth
• Cinnamon: infuses the filling with a gentle spicy sweetness
• Lemon Juice: brightens the flavors and balances the richness
• Extra Honey and Cinnamon: used as garnish to enhance sweetness and aroma before serving

Step-by-Step Instructions

Prepare the Pie Crust:

In a large bowl combine gluten-free flour salt and sugar if using Cut cold butter into the dry ingredients with a pastry cutter or your fingers until the mixture resembles coarse crumbs Add apple cider vinegar then gradually mix in cold water or milk until the dough just comes together Avoid overmixing Roll out the dough on a floured surface to fit a 9-inch pie plate Gently place the rolled dough into the plate and crimp the edges to seal Refrigerate the crust for one hour to firm up and prevent shrinking during baking

Preheat Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Preheating ensures even cooking and a nicely baked crust and filling

Prepare Filling:

In a large bowl whisk together well strained soft cheese honey room temperature eggs corn flour salt vanilla extract cinnamon and lemon juice The mixture should be smooth creamy and fully combined Make sure to break up any lumps for a silky texture

Assemble Pie:

Remove the chilled crust from the refrigerator and pour the ricotta mixture evenly into the crust Use a spatula to smooth the top surface so it bakes evenly

Bake:

Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40 to 50 minutes The filling should be set but still slightly jiggly in the center and lightly puffed Avoid overbaking to keep the creamy texture inside

Cool:

Remove the pie from the oven and allow it to cool in the pan for 10 minutes Then transfer to a wire rack and cool completely to let the filling set perfectly before slicing

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Storage tips

Store leftover pie covered in the refrigerator for up to three days. To keep the crust crispy, avoid covering the pie tightly with plastic wrap while still warm. Freeze the pie wrapped in foil and plastic wrap for up to one month. Thaw overnight in the refrigerator before serving.

Ingredient substitutions

If you cannot find myzithra cheese ricotta is a great option but make sure it is well-drained to avoid a watery filling You can try replacing honey with maple syrup for a different but complementary flavor Use regular all-purpose flour if gluten is not an issue but expect a slightly different crust texture

Serving suggestions

Serve Melopita slightly chilled or at room temperature with an extra drizzle of good quality honey and a light sprinkle of cinnamon It pairs beautifully with a cup of strong coffee or herbal tea for a cozy dessert experience

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Cultural/historical context

Melopita is a traditional Greek dessert often enjoyed during festive occasions and family gatherings. Its origins highlight the Greek love of combining simple, fresh ingredients into comforting dishes. Honey plays a significant role in Greek cuisine and was even used as currency in ancient times for its healing properties.

Frequently Asked Questions

→ What cheese is best for this pie?

Soft myzithra or well-strained ricotta cheese works best, providing a creamy texture and mild flavor essential for the filling.

→ How do I ensure the crust is flaky?

Use cold unsalted butter cut into the flour and add cold liquid gradually. Refrigerate the dough before rolling to help maintain flakiness.

→ Can I substitute the honey?

Wild blossom honey is preferred for its floral notes, but other light-flavored honeys can be used to maintain the sweet balance.

→ Why is apple cider vinegar added to the crust?

It tenderizes the dough by relaxing gluten strands, resulting in a more tender, less tough crust.

→ How should the pie be cooled after baking?

Let the pie cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This helps the filling set and develop flavors.