Food We Love: Savory by the Slice
Baker Jenny Christensen creates a triple threat with her strawberry, almond and cheese custard pie.
By Allison Austin Scheff December 31, 1969
Category: Eat + Drink Articles
Baker Jenny Christensen paid her dues in the kitchens of Le Pichet, Campagne and Brasa before launching Pies by Jenny last winter. Now a year-round regular at the University District Farmers’ Market (University Way and 50th St.; Sat., 9 a.m.–2 p.m.), Christensen has created a triple threat with her 6-inch strawberry, almond and cheese custard pie ($12). Cream cheese, mascarpone and a little bit of fresh goat cheese are combined to create the best cheesecake filling you can imagine. It’s slathered on a flaky, hand-pinched crust and topped with vibrantly fresh strawberries from Nash’s Organic Farm in Sequim, which are mashed with a touch of rosemary, a little orange zest and dash of black pepper. And just for a touch more flourish, Christensen scatters a few chopped Marcona almonds on top, adding a salty, savory element. The results: a dreamy, creamy strawberry cheesecake pie.