It’s Pie Time Again!
I’d had a modicum of success with my first sweet potato pie experiment, and it was still pretty damn good. Especially, since I had made my own fresh whipped cream with my isi whipped cream gizmo.
I was feeling a little cocky, after my last pie experiment, so I offered up my culinary skills, to my niece’s Christmas Eve Dinner. I’m not one of those bakers, who have a recipe in their back pocket, that can be whipped up at will. So, off to the store I went to assist in my menu selection.
There, I spotted some nice looking pears, and started to think Pear Tart. I spied the slivered almonds too, and off went the lightbulb in my head.
“I’ll make a Pear Almond Tart,” I exclaimed, to no one in particular. It was decided.
It’s not like I have ever made anything of the sort, I just know that I liked the idea of it, and really, how hard could it be? It’s not science.
Ooops. I keep forgetting that it is.
With a few taps on the iPhone, I found a recipe by Smitten Kitchen bought what I needed, and I was ready to roll (2 puns intended).
Or so I thought.
Much like my Pie Party Fail from last year, I still have not gotten the handle of this pie crust thing. Although I was following the directions, it wasn’t looking at all, similar to the photos, on Smitten Kitchen’s blog.
I Won’t Give Up
In lieu of rolling the “dough”, I just thumbed and palmed it into the pyrex pan. As I read more into the recipe, to see what I had done wrong, I realized why Writer, Cook, Photographer, and Occasional Dishwasher, Deb Perelman has her own cookbook, and I do not.
Not only was this Pear Almond Tart recipe complicated (for me), I didn’t have a proper tart pan. I did, however, have two cooked sweet potatoes from last night. New. Lightbulb. Moment.
I think I can!
I’ll use the tart crust (if that’s what we can agree to call it) and bake a Sweet Potato Pie. Last week, I’d faked one, with a pre-made crust and canned sweet potatoes, and surely this wouldn’t be any more difficult. I could pull this off.
In my possession, were most of the ingredients:
- 2 large red-skinned sweet potatoes (yams; 13/4 pounds)
- 1 cup (packed) golden brown sugar*
- 1 cup whipping cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace*
- 1/4 teaspoon salt
- 1 large egg white, beaten to blend
It’s Not Science
Yes, I know. I know. I would still substitute the brown sugar for my new favorite thing, Coconut Sugar from Navitas Naturals – The SuperFood Company, and of course, I would leave out the mace.
“Does this recipe call for mace? REALLY? In the Pie? Isn’t that the stuff we carried in our pocketbooks in the 80’s, to spray into the eyes of a subway mugger?
Why would I put that in my pie?” Again, muttering to no one.
I Followed The “Easy As Pie” Instructions:
- Pierce potatoes with fork. Cook in oven at 400 for 60 minutes.
- Cut open; cool completely.
- Scrape potato flesh into bowl; mash until smooth.
- Position rack in bottom third of oven; preheat to 400°F.
- Place puree in large bowl.
- Whisk in brown sugar and next 6 ingredients.
- Brush crust with beaten egg white.
- Transfer filling to crust.
- Bake pie until filling is puffed around edges and set in center, about 55 minutes.
- Transfer to rack; cool. (Can be made 1 day ahead.
- Cover; refrigerate.)
Lo And Behold!
My pie was wonderful. Even more special were the moments that I spent with my nieces, making whipped cream from scratch.