pie – Page 3 – Wait…are those…cookies?!

Ohhh my goodness. It is amazing how fast the end of the year is going… how is it already April 17th?! Thesis presentation a week from today? Oh yeeesh. BUT. My advisor approved my final draft, hooray! Which means… I’M FINISHED WITH THE THESIS BEAST! Well, at least finished with the text… minor formatting and image addition notwithstanding. 62 pages of text? Goodness. Up till now, I’d never written that much in my life! And graduation in less than a month?! Almost time to be a real person! Imagine that. Cue ridiculous upheaval, ready… go! At least I’m ready to be finished with school bizz, but definitely not ready to give up the Nerdaerie (Kira and I have been having separation anxiety!). I am excited to move onto something different though :) Onward! Second star to the right, and straight on ’till morning (Since I occasionally resemble Peter Pan, I thought this was appropriate)! I’ll just keep on truckin’ with those diamonds on the soles of my shoes.

BUT. Besides all of that business, time to focus on the present! I’m determined to enjoy my last thesis-free weeks. Staff appreciation dinner at my sorority meant an excuse to bake… so pie happened! I’m a little bored with cakes and cookies, so this was a welcome change. AND it’s healthy. Mostly. Sweet potatoes for Vitamin A and beta carotene, plus coconut for healthy fats. Not to mention cinnamon for stable blood sugar, and nutmeg and ginger for digestive support!

I can tell when I get busy, as blog posts become few and far between. My dinners of late have been economical and rather uninspiring. BUT, lucky for you, I’ve got major baking-itch. So expect to see some new and interesting things coming your way soon. I’m also aware that pantries soon should be emptied, which means I’ll be trying to use up random baking supplies. Oh drat, extra baked goods? What a bummer!

Sweet Potato-Coconut Pie with Gingersnap Crust

Make one 9″ pie. Only slightly adapted from Whole Foods, here. This pie is delicious and simple, made with stuff I seem to always have around. Besides, it’s an excellent source of Vitamin A and beta carotene from the sweet potatoes, as well as good-fat medium chain fatty acids from the coconut.

For the crust:

1.25 c crushed gingersnap cookies (I used Anna’s Swedish Ginger thins, as they were easier than fatty gingersnaps to pulverize in the food processor)
1/3 c shredded unsweetened coconut
4 tbsp (1/2 stick) butter (mine happened to be salted), melted

For the pie!

2 mega sweet potatoes
3/4 c light coconut milk
1/2 c brown sugar
3 eggs
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

Preheat the oven to 350.

Pulverize the gingersnaps by the method of your choice. I used my food processor, but I’m sure a rolling pin and a plastic bag would be just as satisfying, if you’re feeling the need to vent. Combine melted butter, gingersnap crumbs, and coconut, and stir until combined. Press this into your pie dish, evenly across the bottom and up the sides. Bake the shell for 15 minutes.

While the shell is baking, deal with the rest. Now, for the sweet potatoes: on account of ~~laziness~~ time constraints, I microwaved the sweet potatoes instead of roasting them. If you microwave them, poke them a few times with a fork, and stick them in for about 7-8 minutes. They should be soft to the touch when they’re done. If roasting (which I’m sure is also delicious), poke them with a fork and place them on a parchment-lined baking sheet. Bake at 400 for 50 minutes. Let both methods cool before peeling the skin off and scooping out the nice orange interior.

Using a food processor (or a blender, as I did, since my food processor is teeny), puree the sweet potato flesh until smooth. Add in coconut milk, brown sugar, eggs, cinnamon, nutmeg, and salt, and blitz until incorporated.

Pour the filling into the prebaked shell, and bake for 50 minutes, or until set in the center (no jiggly!). Mine was perfectly done at 50 minutes. Let cool on a wire rack, and serve or chill. (Btw, side note: this pie cuts very easily, even when slightly warm, extra bonus!).

Yum yum yum. Enjoy your antioxidants!

I’m not exactly one for making a huge deal out of the 4th. However. This is amended if it gives me an excuse to bake. (Despite the fact that it’s around a hundred degrees in the shade, which is a quarter of how hot the oven is. ew.)

Since I get to go skiing this weekend (and go swimming at a high elevation, teehee), thanks to abnormally ridiculous amounts of snow this winter, I thought I should make something slightly patriotic. Or whatever. I really just wanted pie. With peaches, because a) I love them and b) why would I even need another reason? Pie is excellent. Especially for breakfast. Or following a day of summer skiing. With ice cream. Yessss. (I can see you drooling, you know.)

That being said, I don’t make a lot of pies, which is why I’m so proud of this one. It looks downright professional despite coming from a pie-newbie. Thanks to Mutti for getting in a bicep workout rolling out the dough :) I think I’ll add pie to my repertoire. It has fruit. Fruit=healthy. Never mind the sugar and butter… It even has a whole wheat crust! See? Healthy. Breakfast.

Peach Pie (For the 4th of July! Ha. It rhymes. Ewww. sorry.)

Adapted from Annie’s Eats, here: http://annies-eats.net/2007/06/17/a-slice-or-two-of-heaven/

3 cups whole wheat pastry
½ tsp. salt
6 oz. unsalted butter (1 ½ sticks), chilled and diced
5-6 Tbs. cold water (Mine took more like 8 tbsp to come together)

6 peaches, peeled and pitted, and 2 nectarines
2 Tbs. fresh lemon juice
1/4 cup all-purpose flour
2/3 cup sugar
1/4 tsp. salt
Pinch of freshly grated nutmeg
1 Tbs. unsalted butter
Sift the flour and salt into a bowl. Add the butter. Cut the butter into the flour or rub it in with your fingertips until the mixture is crumb-like. Sprinkle 5 tablespoons of water over the mixture. With a fork, toss gently to mix and moisten it. Press the dough into a ball. If it is too dry to form a dough, add the remaining water. Wrap the ball of dough with plastic wrap and refrigerate it for at least 30 minutes.

To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and toss to combine.

Remove the dough from the refrigerator and let warm up a bit. Preheat oven to 425°.

Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Flute the edges by poking the dough outward with your fingers, and prick the bottom of the dough with a fork (to prevent a soggy crust). Roll out the pastry for the top crust and use star shaped (or any shape, really) cookie cutters to cut out bits of dough. Pile the fruit mixture into the pastry-lined pan and dot with bits of butter. Lay the stars over the top in a circular pattern, leaving space for the steam to escape.

Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes more. If the top is browning too fast, make a foil tent to cover it. I covered mine with about 9 minutes to go on the total baking time. Makes one 9-inch pie; serves 8.

Tag: pie

Sweet potato pie and separation anxiety

Sweet Potato-Coconut Pie with Gingersnap Crust

Three-day weekends call for PIE!