This is also so easy to make and you can do just about any combination of fillings you want from sweet to savory. I have seen many a baked brie done with preserves inside but my favorite combo is brown sugar, dried fruit and nuts.
Mine sort of exploded a little this time but there was no mess because I cooked it in the aluminum pan from the frozen pie crust. It was warm, slightly sweet, slightly salty, buttery and delicious. It's really difficult not to eat the whole thing.
1 tbsp brown sugar, packed
2 tbsp dried cherries, chopped
1 1/2 tbsp slivered almonds, crumbled
1 wedge double or triple cream brie (I like to use the wedges instead of rounds because they have less rind)
1 frozen pie crust or puff pastry
Preheat oven as directed on frozen pie crust of pastry box. Take frozen pie crust/ pastry out of the freezer to defrost. Chop dried cherries and put them in a small bowl with brown sugar and almonds. Mix together. Cut brie in half lengthwise and sprinkle half the brown sugar mixture onto the inside of the brie. Cover with other half. (This is optional but I like to to it because it allows the filling to be distributed throughout the brie). Sprinkle half remaining filling over the bottom of defrosted crust/ pastry, place brie on crust and sprinkle remaining filling on top. Fold crust over brie so all is covered. Cook as directed on the back of frozen pie crust or puff pastry.