Courtesy of "The Obama Menu" Taste TV. TCB Cafe Publishing.2009. All rights reserved.
by Pastry Chef Clemence Gossett of Gourmandise Desserts
|3 cups flour (for pie crust)||1/4 cup sugar|
|1 tsp salt (for pie crust)||3/4 cup brown sugar|
|1 tsp sugar (for pie crust)||1 tsp cinnamon|
|1/2 cup plus 1 tbsp very cold water (for pie crust)||1 tsp ginger|
|4 eggs||1/4 tsp orange zest|
|2 cups sweet potato puree||pinch of salt|
|1 1/2 cups heavy cream|
For the easy pie crust: Place the dry ingredients in a food processor and pulse 4 or 5 times.
Add the butter and pulse just until small pebbles form.
Add the ice water and pulse just until a crumbly dough comes together. If needed, add 1 Tablespoon of water at a time until the dough forms.
Remove from the food processor (carefully) ? and form a flat disc. Wrap ion plastic and refrigerate for 1 hour (or 20 minutes in the freezer).
Roll your dough in a shape 2” larger than your pie pan. Using the rolling pin, pick up and gently lay the dough into the pan. Cut, crimp or use the tines of a fork to create a decorative edge.
Bake blind (with pie weights lling) at 350 until golden on the edges, or fill according to yourand no favorite recipe and follow its instructions.
For the filling: Using a large bowl and whisk, beat the eggs with the salt.
Add the remaining ingredients and whisk thoroughly.
Remove the pie weights from your baked pie crust. Pour the filling into the pie tin and bake pie at 375 for 35 minutes (20 minutes for smaller pies), or until the center is ‘set’.
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