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Collector's Camembert Pie















Trans-fat Free, High Fiber


cup milk
2 tablespoons butter
2 teaspoons sugar
2 ½ teaspoons yeast, active dry
¾ teaspoon salt
1 each eggs
slightly beaten
1 ½ teaspoons vegetable oil
1 ¼ cups all-purpose flour
1 tablespoon old bay seasoning
36 large shrimp
(easypeel, 1 1/2 lbs.)
8 ounces asparagus
fresh, trimmed
1 pound tomatoes
fresh, cored and seeded
1 pound artichoke hearts
1 ½ pounds camembert cheese
1 cup mayonnaise
cup Parmesan cheese
freshly grated
2 teaspoons garlic
¾ teaspoon thyme
dried, crumbled
¾ teaspoon rosemary leaves
dried, crumbled
¾ teaspoon oregano
dried, crumbled



Heat the milk, butter, and sugar until the butter is melted.

Remove from the heat and set aside to cool slightly.

Stir the yeast into the milk mixture and let it stand for 10 minutes.

Stir in the salt, egg, and oil.

Add the flour ¼ cup at a time, stirring well, until each addition is thoroughly incorporated and dough holds together well.

Turn out onto a lightly floured board and knead for 10 minutes, adding small amounts of flour if necessary, until dough is smooth and satiny.

(Or use a dough hook and knead in a mixer for the same amount of time.)

Place the dough in an oiled bowl and turn it once to oil the top.

Cover the bowl and set aside to rise at room temperature until tripled in bulk (about 2 hours).

Punch the dough down, roll it into a rectangle approximately 9 by 13 inches, and place it in a jumbo-size zippered plastic bag.

Refrigerate for up to 6 hours.

When you begin to prepare the pie, remove the bag from the refrigerator to allow the dough to come to room temperature.


In a wide skillet, bring a quart of water to boil and add the Old Bay Seasoning.

Add the shrimp and cook until just pink. Do not overcook the shrimp.

Drain the shrimp and discard the cooking water. Peel the shrimp and set is aside until you are ready to assemble the pie.

Slice the asparagus spears into thirds.

Slice the cored and seeded tomatoes into eighths.

Drain the artichoke bottoms, rim them of any rough edges, and slice each artichoke bottom into sixths.

Scrape most of the rind off the Camembert and slice each wheel into sixteenths.

(You will have thirty-two pie-shaped pieces of cheese.)

In a small bowl, thoroughly combine the mayonnaise, Parmesan, garlic, and herbs.

Preheat the oven to 350℉ (180℃).

Butter a 9x13-inch glass pan.

Assemble the pie by placing half of the shrimp in the bottom of the pan (three rows of 6 shrimp each), then evenly layer half of the asparagus, half of the tomatoes, half of the artichoke bottoms, and half of the Camembert over the shrimp.

Using a small spoon, dab half of the mayonnaise mixture over the Camembert layer.

Repeat the layers in the same order, ending with the last layer of shrimp.

Carefully place the brioche dough over the top and cut several vents to allow steam to escape.

Bake for 45 minutes, or until dough is golden brown and filling is hot and bubbly.

Allow to cool slightly before serving, about 5 or 10 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 619g (21.8 oz)
Amount per Serving
Calories 83239% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 479mg 160%
Sodium 1739mg 72%
Total Carbohydrate 23g 23%
Dietary Fiber 10g 40%
Sugars g
Protein 122g
Vitamin A 46% Vitamin C 54%
Calcium 39% Iron 64%
* based on a 2,000 calorie diet How is this calculated?


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