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Vegan Pie Crust Recipe

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4.3 from 7 reviews

This Cranberry Camembert Bread Bowl is a festive and indulgent appetizer perfect for sharing. A round sourdough loaf is hollowed out and filled with a luscious Camembert cheese topped with a homemade cranberry sauce infused with orange juice and thyme. Baked until the cheese is melting and the bread is golden and toasted, it makes a warm, gooey centerpiece for holiday gatherings or cozy nights in.

Ingredients

Bread and Cheese

  • 1 Round Sourdough Bread (or any round bread, store-bought or homemade)
  • 8 oz round Camembert (or Brie, 250-300g)
  • Fresh thyme sprigs

Cranberry Sauce

  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup orange juice
  • 1/4 cup water
  • 6 oz fresh or frozen cranberries (about 2 cups)

Instructions

  1. Make the Cranberry Sauce: In a small saucepan over medium heat, combine white sugar, brown sugar, orange juice, and water. Add the cranberries and cook, stirring regularly, until the cranberries burst and the liquid thickens slightly, about 10 minutes. Remove from heat and transfer to a bowl. Let cool to room temperature or refrigerate if preparing ahead. The sauce will thicken further as it cools.
  2. Preheat the Oven: Set your oven to 400°F (200°C) using the regular bake setting (not fan-assisted).
  3. Prepare the Bread Bowl: Cut the top off the sourdough round, making the opening slightly wider than your cheese round. Place the cheese round on top and carefully cut around it about 1/2 inch outside the edge and as deep as the cheese. Remove the bread from inside the cut area to create a cavity for the filling.
  4. Assemble: Spoon the cranberry sauce into the bread cavity, pushing it towards the edges. Sprinkle with fresh thyme leaves. Place the cheese round on top of the cranberry sauce. Score the cheese top in a hashtag pattern by cutting shallow slices in both directions. Using a serrated knife, slice around the loaf every 1 1/2 to 2 inches, cutting two-thirds down the side to create bread wedges for dipping.
  5. Wrap in Foil: Wrap the entire bread bowl in foil, using two pieces if needed to cover it completely.
  6. Bake: Place the foil-wrapped bread bowl on a baking sheet and bake in the preheated oven for 20 minutes. Then carefully peel back the foil and bake for an additional 10-15 minutes until the cheese is melted, gooey, and the bread is toasted and golden.
  7. Serve: Garnish with extra thyme sprigs if desired and serve immediately while the cheese is warm and runny. Pull apart the bread wedges to dip into the cheesy cranberry center and enjoy.

Notes

  • For best results, use a round sourdough loaf with a sturdy crust that can hold the fillings and withstand baking.
  • If you prefer a milder cheese, Brie is an excellent substitute for Camembert.
  • The cranberry sauce can be made a day ahead and stored in the refrigerator to save time.
  • Score the cheese and bread carefully to create easy-to-handle wedges perfect for sharing.
  • Ensure the foil is wrapped tightly to trap steam and help melt the cheese without drying the bread.
  • Serve immediately to enjoy the cheese at its warm, gooey best.

Find it online: https://marthatasty.com/vegan-pie-crust-recipe/