PIE!

PIE!

Because you asked so nicely.

November 24, 2015


Austin's Mary Catherine Curren is a pastry-whisperer. This is a real thing, which is why we sought her out for the latest episode of Sources.  


It's cruel to make you watch that without hooking you up with her secrets. So, for you chefs looking for a dose of inspiration, or for you brave homecookin' souls who aren't afraid of the metric system, here's a recipe for sweet potato pie that will have your Gram weeping into her sherry.  


Pie Dough (1X)


Flour | 172g
Salt   |  3g
Butter | 113g
H2O | 2 oz

Cut the butter into large walnut size pieces. Spread out onto a sheet tray, and place in the refrigerator. 
  
Measure the water and place in the refrigerator. Measure the flour and salt and stir together. Add all of the cold butter to the flour mixture. Mix with your hands, smushing the large pieces of butter into the flour between your finger tips. Once the flour starts to look mealy but you still have large chunks of butter, add your cold water and mix with your hand just until mostly combined. It will have some loose flour. Pour it out onto a flat surface and smash into a rectangle with hands. 

Roll the rectangle approximately 3x as long as it is wide. Fold it like a letter. Wrap and refrigerate for at least 30 minutes.

Remove from the wrapping and roll the dough 3x as long as it is wide on the opposite direction as last time. Fold it like a letter again and re-wrap and refrigerate for another 30 minutes. Remove from wrapping and roll the pie dough approximately 2 inches wider than your pie pan. Arrange in the pie pan and shape as you like. Place in the refrigerator while you prepare your filling.

Pecan topping (1X)


Brown Sugar | ½  C

AP | 2T 2t
Butter | 2 T 2t
Chopped Pecans | ½  C 
Salt | 1/8 t

Melt the butter. Stir together the remaining ingredients. Pour the butter over the top and mix until combined.  Set aside.

Sweet Potato Filling (1X)


Eggs | 3 ea

Sweet potato | 15 oz  
Cream | ½ cup
Brown Sugar | 85g
Cinnamon | 4g
Ginger | 3g
Clove | 1g
Salt | 3g

Cut the sweet potatoes in half, and place face down on a sheet tray. Roast in the oven at 425F for 1 hour. Remove from the oven and let cool. Scrape the filling out into a food processor, and blend until smooth. Add the remaining ingredients to the food processor and blend until smooth.

Brush your prepared pie crust with egg wash around the edges. Pour the filling into the pan. Sprinkle the topping evenly over the filling and bake, at 375F (conventional oven) for 45 minutes.


Sources is where chefs cook like you do, in a series produced in partnership with Whole Foods Market. Get more seasonal cooking inspiration and sweet potato recipes from Whole Foods Market, here!  

Space cats via Reddit, of course | Pie addition by ChefsFeed

Related