Let's make some pie!
What a glorious time of the year. I honestly can't think of anything that feels more wholesome than the process of making a pie - rolling out the dough, pouring in the filling, and waiting for the aromas to waft through the house, beckoning us to dig in. We made a sweet potato pie with all the warming, autumnal spices of nutmeg, allspice, and cloves. The addition of the browned butter and the bourbon complements the sweet potato with a nutty, butterscotch flavor. I also happened to have a whole bag of buckwheat flour sitting around, waiting to be used, so I just threw that into the pie crust along with some spelt flour. It adds a really delicious, toasted savory flavor to the whole pie, so if you like buckwheat and that toothy whole grain texture, by all means, use it. Otherwise, just substitute it with regular AP flour.
Now, while I had meant to shoot this pie with a scoop of ice cream and a sprinkle of our seasonal Sweet Potato granola, I was unfortunately in a rush that day (I set up and snapped these photos with my DSLR in about five minutes probably) and there was also probably part of me that just wanted to eat the pie.
So without further adoooo, here's your new pie recipe for this week!
- 1 cups spelt flour, plus more for dusting
- ¼ cup buckwheat flour
- ½ tablespoon sugar
- ½ teaspoon kosher salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces, plus more for greasing
- 4–5 tablespoons ice water with cider vinegar (combine ½ cup cold water, 1 tbsp cider vinegar, and ice)
- 2 cups sweet potato purée
- 2 tbsp unsalted butter
- 3 large eggs
- 2 egg yolks
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp kosher salt
- ⅛ tsp ground cloves
- Pinch of freshly ground black pepper
- ⅔ cup heavy cream
- ¼ cup bourbon
- 1 tsp vanilla extract
Whisk flour, sugar, and salt in a large bowl. Add butter and use a bench scraper to cut the butter into flour, working quickly, until mostly pea-sized pieces of butter remain.
Pour 4 tbsp of water mixture over flour mixture, then mix with spatula until water is fully incorporated. Add more water, 1–2 tbsp at a time, and mix until dough just comes together. Squeeze and pinch the dough lightly with your fingertips to bring dough together, sprinkling more drops of ice water if necessary to combine.
Shape dough into a flat discs. Wrap in plastic and chill at least 1 hour, but preferably overnight to give the crust time to mellow.
Roll out 1 disk on lightly floured surface to a 12" round. Transfer to 9-inch pie dish that has been lightly greased with unsalted butter.
Crimp edges of crust with your fingers. Chill 20 minutes or freeze 10 minutes.
Preheat oven to 400°. Line crust in pie dish with parchment paper, then pour pie weights or dry beans into lined pastry shell.
Bake crust until set but not overly browned, about 20 minutes. Carefully remove the parchment and weights. Return crust to oven and bake 5 minutes. Let cool.
Over a saucepan, toast the butter over medium high heat until it foams and begins to smell nutty. In a large bowl, mix the sweet potato purée and the browned butter. Whisk eggs, egg yolks, brown sugar, granulated sugar, nutmeg, salt, cloves, allspice, and pepper in a medium bowl. Add cream, bourbon, and vanilla.
Add egg mixture to sweet potato mixture and whisk lightly to combine. Do not overmix, otherwise you will whisk air into it and get bubbles in your pie!
Preheat oven to 350°. Transfer pie shell to a rimmed baking sheet; pour filling into shell. Bake pie until edges are set but center slightly wobbles, about 45 minutes.
Allow to cool to room temperature. Slice it up and serve with a scoop of ice cream and bumble & butter sweet potato granola.