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Sour Cherry Pie Baked Brie

The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

Step aside apple pie, this holiday season I only have eyes for my Sour Cherry Pie Baked Brie. I’ve seen baked brie at many seasonal gatherings, so I decided to get creative with this appetizer by turning it into a slice of pie. Although it may look complicated, it only takes few minutes to assemble and can be served to guests or presented as a hostess gift.

This recipe only requires a few ingredients, too – all you need is Heinen’s double crème French brie, Heinen’s sour cherry spread, pecans and premade pie dough!

It’s as easy as pie!

Sour Cherry Pie Baked Brie
Sour Cherry Pie Baked Brie
Cook time:
10min
Prep time:
10min
Total time:
20min

Servings:
4-6

Ingredients

For the Sour Cherry Pie Baked Brie

  • ½ lb. wedge Heinen’s double crème French brie
  • ½ sheet Pillsbury pie dough sheet
  • ½ cup Heinen’s sour cherry spread, reserve 2 Tbsp. for the topping
  • ½ cup Heinen’s organic raw pecans
  • 1 Heinen’s cage free brown eggs, beaten

For Dippers

  • Green grapes, stem on
  • 1 Granny Smith apple, sliced
  • Heinen’s organic apple & raisin fruit crisp crackers
  • Heinen’s assorted entertainment crackers
  • Heinen’s chocolate covered almonds

Instructions

  1. Preheat the oven to 425˚F.
  2. Roll out the sheet of pie dough until it’s pretty thin. Slice it in half and place the wedge of brie (with the rind on) in the center. Pull the dough up to cover the sides of the brie. Do not cover the top. Pinch the sides of the dough together so that the brie doesn’t seep out while it bakes.
  3. Spread 2 Tbsp. of Heinen’s sour cherry spread across the top of the brie.
  4. Layer thin strips of pie dough across the top of the brie and sour cherry spread. Crisscross the layers to create a lattice pattern.
  5. Spread the rest of the sour cherry spread across the inside of a mini cast-iron skillet.
  6. Place the brie wedge in the center. Pour the pecans around the sides of the brie and toss with the sour cherry spread to coat.
  7. Brush the edges and top of the brie with the beaten egg.
  8. Place the brie in the oven and bake for 8-10 minutes, or until the pie crust has turned a light golden brown.
  9. Remove from the oven and serve with apple slices, Heinen’s fruit crisp crackers and green grapes for dipping.

Note: If you’re gifting this, prepare it as if you were going to bake it. Wrap it in plastic, festive colored cellophane and a decorative ribbon. I like to include a recipe card with instructions for the recipient to bake it when they’re ready. It will keep fresh in the fridge for up to three days.

 

Products from the Recipe

Heinen's logo in black
By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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