How to Build a Better Pie by Millicent Souris

Author:Millicent Souris
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2012-04-04T04:00:00+00:00

Bake the crust for 20 minutes at 425°F (220°C, gas mark 7). Then pull out the crust, lower your oven to 375°F (190°C, gas mark 5), and carefully lift the aluminum foil by the edges off your crust with the beans in it. Put your crust back in the oven for 15 minutes. Check at 7 minutes and turn it 180 degrees.

Check your crust. The edges may be a little darker than the rest, but it should be set and very light in color. The bottom is more than likely a little bit bubbly and looks shiny. Let it cook a bit more, 5 minutes at the most, if the bottom is more shiny than matte. Then take the crust out and let it rest for 10 minutes. Lower the oven to 350°F (180°C, gas mark 4).

Filling

Roast your sweet potatoes (as much as 3 days in advance). When the potatoes are still warm, slip them out of their sleeves and push through a medium-size colander. If you have a high-power blender or food processor, use that, but in lieu of said equipment, push the sweet potatoes through a colander with a wide wooden spoon. This is an essential step, because the texture informs the loveliness of this pie.

If you have a blender or a hand mixer, pull it out. If not, wield your strongest whisk and your dominant hand. Don’t use the blender or hand mixer on the first step of ricing the potatoes; they don’t have enough horsepower, and you’ll just end up with a gluey mess. Mix together your eggs and cream until homogenized. Add the 3 cups of sieved potatoes and mix until it’s all together. Add the sugar, salt, spices, and bourbon. Mix until smooth.

Bake

Pour your sweet potato mixture into your cooled, partially baked pie crust. Put it in the oven. At 30 minutes turn it 180 degrees. Check the pie at 45 or 50 minutes. This takes about an hour to cook. The best way to check it is to put a butter knife in the middle or give it a shake. If the knife comes out pretty clean, it is good. For the same measure, if it’s only the very middle of the pie that is jiggly, the pie is done. Pull it and let set for at least an hour. See steps 6 and 7 to add cooled praline.

Yield: 1 pie (8 servings)

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