Monday, January 21, 2013
Second-term pie
Whether we are better or worse financially, philosophically, socially or emotionally, we still need pie. And pie is what we have, without the meringue.
Sweet Potato Pie
from White House executive chef Cristeta Comerford
Dough
1 cup butter
1/2 cup sugar
1 tsp. salt
1 tsp. vanilla extract
1 tsp. lemon zest
2 egg yolks
2 1/2 cups flour
Filling
3 sweet potatoes
4 sticks cinnamon
5 star anise
1 orange, quartered
2 Tbsp. melted butter
Custard
3 cups crème fraiche
4 whole eggs
1 Tbsp. vanilla extract
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
Honey meringue topping
3 egg whites
2 cups honey, reduced by half
Preheat oven to 350 degrees F.
For the pie dough: Cream the sugar and butter. Add the dry ingredients and gently mix. Incorporate the vanilla extract, lemon zest and egg yolks. Form into a ball and let rest in the refrigerator.
Roll the dough to fit a 12-inch tart pan. Top with parchment paper and cooking beads and bake blind for 12 minutes. Set aside to cool.
For the sweet potato puree: Bake the whole sweet potatoes and all the aromatics on a sheet tray at 350 degrees F until tender. Scoop the meat and pass through a chinoise. Set aside to cool. In the meantime, mix the custard base and fold into the cooled sweet potato puree.
Pour into the cooked tart shell and finish cooking until set, about 35 minutes.
For the honey meringue topping: Whip the egg whites until stiff and incorporate the hot reduced honey. Top the cooked sweet potato pie and broil until the meringue gets a toasted color. Makes 8 to 10 servings.
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About Me
- Christina Eng
- is a writer and reviewer on the West Coast whose essays and articles have appeared in publications such as the Oakland Tribune, the San Francisco Chronicle, Budget Travel, Brown Alumni Magazine, Saveur, Relish, Gastronomica, Best Food Writing 2002, www.theatlantic.com, www.npr.org and www.culinate.com. She has a bachelor's in English from Brown and a master's in literary nonfiction from the University of Oregon. Send comments, questions and suggestions to: mschristinaeng@gmail.com.
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