Sweet Potato Pie with Pecans and Molasses

This is the James Brown of pies, y’all.  Which is to say it’s got soul and will make you feel good.  It’s a conflux of flavors that combines two of my favorite pies–sweet potato and sticky pecan.  Never let it be said in my presence that less is more.

Ingredients:   

For the sweet potato part:

1/2 recipe of only the best brisée ever

approximately 1 lb. of sweet potatoes

1/4 cup softened unsalted butter

the zest of an orange

1 teaspoon vanilla bean paste

1 teaspoon ceylon cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon sea salt

2 large eggs

1 can of sweetened condensed milk

 

For the sticky pecan topping:

1 large egg

3 tablespoons of blackstrap molasses

2 teaspoons of light brown sugar

1 tablespoon of melted unsalted butter

a pinch of salt

1 cup of chopped pecans

 

Method:

While your paté brisée is chilling in the refrigerator, bake your sweet potatoes.  Scrub them, pierce them with a fork, and place them on a baking tray covered with foil.  I bake mine for about an hour at 350ºF/180ºC/Gas4.

pre-baked potatoes

Allow them to cool while you blind bake your pie crust for about 15 minutes at 350ºF/180ºC/Gas4..  When it’s close to finished, brush it with egg white and place it back in the oven for another minute or so.

Next, spoon out the soft caramelized center of the sweet potatoes and add them to a large mixing bowl.

caramelized baked sweet potato

 

Stir in the remaining ingredients.  Use a whisk to smooth out lumps.

mix

Pour the mixture into your partially baked shell.  Bake for 30 minutes.

During this time, mix together the ingredients for your sticky pecan topping.

After half an hour, remove the pie from the oven.  Evenly spoon the topping over the pie and place it back in the oven.  Bake for another 15-20 minutes.

When the pie is finished, remove it from the oven and allow it to cool.  Serve with a whipped cream of your choice.  For this recipe, mine is cinnamon whipped cream.  I highly recommend it.

baked pie with topping sticky pecans cross section slice

 

 

Apple Custard Pie

My darling husband, Henry, eats like a Dickensian fat man.  Don’t get me wrong.  He likes and eats plenty of fruit and vegetables, but what he really loves is meat, game, offal, wine, port, sherry, and cheese.  My point is he’s just not that into sweets.  He eats them to indulge me, but for the most part, my baking endeavors are lost on him.  He’d rather have another helping of roast beast.  That said, there is one thing he never shies from–apple pie.  Below is my recipe for apple custard pie.  Is it good?  Well Henry asked for seconds so yeah.  It’s really good.

Ingredients:

1/2 the dough from Only the Best Brisée Ever

1/4 cup apricot jam

1 tablespoon dark rum

1/4 cup flour

1/3 cup sugar

the zest of 1 lemon and a wedge for squeezing some juice

4 large eggs (1 for brushing the edges of your pie crust and 3 for the custard)

3/4 cup heavy cream

4 large tart apples

2 tablespoons butter

2 tablespoons demerara sugar

cinnamon

nutmeg

a tablespoon of cinnamon sugar (1 tbsp sugar + 1/4 teaspoon cinnamon)

powdered sugar

 

Method:

First, preheat the oven to 400°F/200°C/Gas 6.  Now we’re going to prepare the pie shell.  Roll the cold brisée dough as thin as you can.  I roll mine on baking paper so I can easily flip it over into my tin.  It’s a really easy way of doing things.  Cut the edges and roll or crimp them however you like.  Prick the bottom of the pastry shell with a fork and brush the edges with egg.  Line the shell with foil or baking paper then pour in some pie weights.  Bake for 20-25 minutes.  Remove the weights and cool completely.

pie shell

While waiting for the pie shell to dry, heat the 1/4 cup of apricot jam and the tablespoon of dark rum in a saucepan over low heat.  Stir often and when it starts to look like a glaze, remove it from the heat.  Strain the mixture into a little bowl.  When the pie shell has cooled completely, brush this glaze along the bottom and sides of your shell.  Allow it to dry. Now onto the custard.

In a large bowl, combine 1/4 cup flour, 1/3 cup sugar, and the zest of a lemon.  Using a wooden spoon, stir in three large eggs.  Set this aside.

Heat the 3/4 cup heavy cream in a saucepan on medium heat.  Just as it begins to boil, turn it off, and allow it to cool for a minute.  Then quickly whisk it into the egg mixture.  Add 2 teaspoons vanilla bean paste.

custard

Peel and slice the apples.  Sauté them in butter with a teaspoon or so of cinnamon and some freshly grated nutmeg.  Allow the apples to soften but do not let them get mushy.  Squeeze them with lemon juice and stir just before removing them from the heat.

spiced apples

Arrange the apple slices in concentric circles in the pie shell.  I use two forks to do this.

concentric

Now pour the custard over the apples and sprinkle with cinnamon sugar.

shell with applesBake at 350°F/180°C/Gas 4 for 25-30 minutes or until the custard has set.  Once it has, allow the pie to cool then dust with powdered sugar.  Put the pie under the broiler for a few minutes to let the sugar caramelize.  Keep an eye on it so it doesn’t burn.

finished

Cut into slices and serve.

slice

 

 

Blackberry Cobbler

We all know the idiom “When life gives you lemons. . .”  That said, this summer has given us an abundance of blackberries.  Which is why I’m making cobbler.  Well that and because my friend, Miss Danielle Bell of de Porres, told me I should.  When I told her of the surfeit we had and asked whether I should make preserves or pies, she answered with a resounding “COBBLER!”  As her sentiment was strongly supported and echoed on my Facebook wall, I thought I better listen.  Below is the recipe I used this evening based on her instructions.  Let me tell you she is a lady whose word is to be heeded.

Ingredients:

1/2 recipe of Only the Best Brisée Ever

4 cups of blackberries

the zest of 2 small lemons and part of your knuckles if you’re not careful like me (Here’s my public service announcement:  Do not drink and zest.)

1/2 teaspoon vanilla bean paste or extract

1/2 cup Demerara sugar

1/2 cup granulated sugar

freshly grated nutmeg (I only went the length of the grater 4 times.  Just enough for a little exotic dust.)

egg wash

Method:

Preheat your oven to 450F/230C/Gas 8.

In a large bowl, mix all your ingredients together except for the berries.  Those you will gently stir in and coat once everything else has combined.  Otherwise, you’ll beat your berries to a pulp.  You don’t want that.

nutmeg

berry mixture

Set the bowl aside.

Divide your dough into three sections.  Two of equal size and small one for rolling cut outs you’ll put on top.

Roll the first piece so it’s large enough to line the bottom of your dish.

1st layer

Spoon a layer of fruit on top of that.

2nd layer

Now do another layer of dough followed by another layer of fruit.  After that, place your cut outs on top and brush with the egg wash.

cut outs with egg wash

Bake for 20 minutes then turn down the heat to 375F/190C/Gas 5.  Continue baking for another 45 minutes or until golden brown and bubbling.

finished cobbler

Serve warm with vanilla ice cream, whipped cream, or Greek yogurt.