Sweet potato pie,Pumpkin Pie, cream pies, pastry RECIPESAll the world LOVES a GOOD pie..recipes & photos

As the son of a British Pie Maker and a 3rd generation caterer I know every country loves their  pies.

They were/are the first convenience food of the workers, ( ideal to take in the fields or down a mine as the pastry shell became the edible container for the filling), great street food..they can be eaten walking, great party and picnic  food for the same reason.

Some American pies are odd in their ingredients but delicious in their flavors, they are not the only country to  make dessert pies using vegetables; but they do produce some of the better flavored ones.

This week I am making a sweet potato pie, and this brought to mind all the other odd pies that are wholesome and typical American.
Some were created to help use an over abundance of harvest vegetables, some just to provide a dessert in hard times, and now some of them are just traditional to be served at different holiday feasts.

The  pumpkin and sweet potato ( the one I am making is going to be true sweet potato, the white one, not the bright orange yam which has a greater water capacity and a less rich custard base) are traditionally served in the Fall-Winter months initially using the best  & freshest of the harvest, and later using stored vegetables in the winter months, also for Thanksgiving.

Fruit pies use whatever fruit is available by season, and a trick here is to use unsalted butter or a little fresh cream, atop the pie filling before the top crust is added...gives the pie a creamier richer flavor.
They also make cream pies, sometimes with a cooked starch based custard, or a chocolate pudding/mousse. and egg custard pies with various additions including dried fruit, coconut, & fruit.
 Some  modern bakers like to add tapioca "pearls" to the fruit sauce to make it thicker, and not soak the bottom crust, a practice I do not favor.
When making fruit pies do not add sugar to the top of the fruit filling before topping with a crust, add the sugar in the middle that way the crusts will be flakier.

The Pies that intrigue me are the  recipes from the early settlers, hardy and frugal folks who truly "lived off the land"..here are some of the pies & whole grain pastry recipes that have inspired generations:

NOTE:
 it is best to have an 8oz cup  for GOOD results
always use unsalted butter,
 eggs are all medium sized not large
an American measure of 1 tablesp = 1 dessertsp in Europe,  1teasp is the same

Whole wheat pie crust:
2 cups whole wheat flour
1 cup ground oatmeal ( not instant nor quick cook..grind  in a food processor or coffee grinder)
1/2 tsp salt
1/3 cup vegetable oil ( not olive)
1/2 cup ice cold water

Combine the dry ingredients in a bowl, with a spoon add the oil and slowly add enough water to make a relaxed dough ( this will absorb more water as it stands).
divide in 2 and wrap in wax paper and allow to "rest" for 2 hours before use..unless your kitchen is hot, do not refrigerate.


Flaky Pie crust
2 cups sifted whole wheat flour
1 tsp salt
2 tbsp wheat germ
3/4 cup margarine
4-5 tbsp iced water ( may need more depending on temp of kitchen and age of flour)

Mix the dry ingredients together well in a large bowl, using a knife( 2 knives/pastry blender) add the very cold margarine and cut into the dry ingredients until it resembles bread crumbs.
Sprinkle the iced water over the dough and mix with a fork..the pastry should be moist enough to just hold together
DO NOT MAKE THIS IN A MACHINE OR BY HAND..and do not over work it.
Divide in 2 and wrap in wax paper..allow to rest for 4 hours in a cool place

Roll out carefully using a little whole wheat flour..roll just to the size of your pie plate..and crimp the edges..you should have enough for a 9inch pie double crust.


Cream pies..these are usually topped with meringue and the pie is then broiled or baked again in a very low oven to dry out the top, or they can be topped with whipped cream and no longer baked, and the filling is poured hot into a pre-baked pie shell.

Basic Cream Pie:
1 1/2 cups milk ( scalded)
1/2 cup milk room temp.
1.2 cup sugar
2 tbsp cornstarch( UK cornflour)
2 tbsp flour
1/2 tsp salt
2 (medium ) eggs separated
1 tbsp unsalted butter
1tsp vanilla


Mix together the sugar, salt, flour, cornstarch, with the cold milk, and egg yolks, whisk this into the scalded milk ( in a pan over medium heat) 

and continue to cook and whisk until the mixture thickens and there  is no more starchy consistency.

Remove from heat and add allow to cool slightly then add the vanilla  & cool butter, stir well.

allow to cool slightly before pouring into cooked pie shell.

Fully cool before topping.

Variations:

Coconut ..add 1 cup un-sweetened  ( preferred) coconut flakes to the custard and when cooled decorate with more flaked coconut

Chocolate..add chocolate morsels to the cooling custard or 4 tsp unsweetened cocoa to the milk and flour mix.

Banana..add sliced fresh banana to the base of the cooked pie shell before pouring on cooked basic custard mix, top with sliced banana and whipped cream when cooled...also can add shaved chocolate too.


Bob Andy Pie..makes 2 x 9inch pies

2 cups brown sugar
4 tbsp flour 
1/2 tsp ground cloves
1 tsp ground cinnamon
1 tbsp unsalted butter ( softened)
3 eggs separated
2 cups milk
Oven preheated to 400f
Mix all dry ingredients together, stir in the butter then add the beaten egg yolks and milk.
Gently fold in the beaten egg whites.
Pour the mix into 2 uncooked pie crusts ( usually 9inch across), 
Bake at 400f for 10 mins then reduce heat to 350f and continue for 30-45mins until centers are firm but not hard, as this will harden up as it cools.

Variation adding some rum or whisky to the pie filling before baking for a seasonal "pick me up".


Shoo-fly-pie ( so named as it used  to attract flies, as it is very sweet, which had to be shooed away)

Original recipe:
2 cups molasses ( in Europe use black treacle but just 1 1/2 cups)
2 cups hot water
1 cup light brown  sugar
1 tsp baking soda

5 cups flour
2 cups brown sugar
1 cup margarine ( orig. used shortening, but I try to avoid trans fat)
1/2 tsp baking soda ( yes I know it is mentioned twice but you will understand in recipe)
1/2 tsp cream of tartar

this make 4 pies and they are made in the pie tin/plate

heat oven to 450F
To make the syrup, mix the first 4 ingredients together.
then mix the remaining ingredients together in another bowl, to "crumb" consistency.
pour 1 cup syrup into each greased 9 inch pie plate.
Divide 'pastry crumbs over the top and bake for 10 mins in 450f oven
reduce oven to 375f and bake a further 30 mins
reduce oven to 350f and bake for another 30 mins

remove from oven and cool on wire racks

21st Century variations:
Cut the light brown sugar topping mix to 1 cup light brown sugar & 1/2 cup margarine, 3 cups flour, add 2 cups chopped nuts
also try adding 2 tbsp grated lemon/orange/lime zest to this new crumb topping. Also use wholewheat flour for the crumb topping.
With the added nuts bake for just 15 mins at 375F & 20 mins at 350f


Pumpkin OR Sweet Potato pie  (Use either vegetable but not both as they have completely different textures)

Use  deep pie plates (2)

1 1/2 cups brown sugar
1 cup cooked mashed pumpkin ( usually bake oven)
OR 
1 cup baked, mashed white sweet potatoes

OR 1 cup  baked, mashed yams

NOTE when mashing these vegetables do not add any butter, nor seasonings to the mix.
Also the mash has to be cold when making the filling because of  the eggs

1 tbsp flour
1 tsp ground cinnamon
3 cups milk ( for a richer pie 50:50 regular milk and evaporated milk, and can also use nut  milks) 
1/2 tsp grated nutmeg
1/2 tsp grated allspice
sprinkle ground cloves
5 eggs separated
Heat oven to 400f

Scald the milk in a medium saucepan

Mix the dry ingredients together, and whisk into the hot milk, continue cooking until the starchy taste has gone and mix is thickened.

Cool slightly, add the pumpkin mash, and the beaten egg yolks, and spices.

Allow to cool

while it is cooling whisk to high peaks the egg whites, when cool enough, fold the egg whites into the pumpkin custard and pour into 2 uncooked pie shells.

Bake in middle of oven  for 15 mins, then reduce oven to 350f and bake for a further 30 -45 mins until center's firm  ( doesn't jiggle when moved) but  not hard..(watch that the centers don't crack as this is overcooked)...the pie will thicken up as it cools..cool completely in pie tin/plate before cutting

Happy Pie Making....make GOOD use of  your local harvests, and yes we are in the middle of another heatwave it is going to be in the low 90's  until Friday here in West  Los Angeles..so much for Fall weather!



Here are some photos of the Sweet Potato pies I made with the whole wheat and oatmeal pastry, tonight actually 2 pies are still in the oven.

I made 4 pies from 5 cups cooked and mashed sweet potatoes, 2 plain pies with just the regular spices and 2 with some additional Kentucky bourbon whiskey..enjoy:

the filled  pie before baking

After baking now must cool overnight for delivery early morning

The empty pie shell..I did not prebake the shell, I baked the pies at 400f for 15mins then turned the oven down to 350 for a further 30 mins. These are American standard 9inch pie foil tins, baked on a heavy duty half sheet pan.

The whole wheat dough, it is very pliable as it is made with vegetable oil ( I used grape seed) then allowed it to rest in 2 pieces, in fridge for 3 hours.