PASTRY CHEF CLEMENCE GOSSETT OF GOURMANDISE DESSERTS
3 cups flour (for pie crust)
1/4 cup sugar
1 tsp salt (for pie crust)
3/4 cup brown sugar
1 tsp sugar (for pie crust)
1 tsp cinnamon
1/2 cup plus 1 tbsp very cold water (for pie crust)
1 tsp ginger
1/4 tsp orange zest
2 cups sweet potato puree
pinch of salt
1 1/2 cups heavy cream
For the easy pie crust: Place the dry ingredients in a food processor and pulse four or five times.
Add the butter and pulse just until small pebbles form.
Add the ice water and pulse just until a crumbly dough comes together. If needed, add one tablespoon of water at a time until the dough forms.
Remove from the food processor (carefully) and form a flat disc. Wrap ion plastic and refrigerate for one hour (or 20 minutes in the freezer).
Roll your dough in a shape 2” larger than your pie pan. Using the rolling pin, pick up and gently lay the dough into the pan. Cut, crimp or use the tines of a fork to create a decorative edge.
Bake blind (with pie weights lling) at 350 until golden on the edges, or fill according to yourand no favourite recipe and follow its instructions.
For the filling: Using a large bowl and whisk, beat the eggs with the salt.
Add the remaining ingredients and whisk thoroughly.
Remove the pie weights from your baked pie crust. Pour the filling into the pie tin and bake pie at 375 for 35 minutes (20 minutes for smaller pies), or until the centre is ‘set.'