Though less baking work than Pi(e) Day 2010 (just perhaps), there were still lots of pies to be made: a sweet potato version for Lili Coffeeshop, our gracious Pi(e) Day host and apple pi(e)s for the more geeked out minds of my day job.
Whole Wheat + Unbleached Flour from Saint Vincent Gristmill
Amish Butter from Minerva, Ohio (about 78 miles from PGH)
Goat milk chevre and farm fresh eggs
Heavy Whipping Cream from Turner Dairy
Sweet potatoes from Clarion River Organics
For the Crust
16 Tbs Amish butter, cold
1 cup + 3 Tbs Saint Vincent’s Unbleached Flour
1 cup Saint Vincent’s Whole Wheat Flour
1 package goat milk chevre, cold
4 Tbs honey
3 Tbs Apple Cider, ice cold
Whisk together the flours in a medium sized bowl. Use a pastry blender to cut in the cold butter until dough resembles small peas. Cut in the cold goat cheese until the mixture resembles coarse sand. Add and incorporate the honey. Add the ice cold apple cider. Use a pastry blender to mix until the dough sticks together. Use your hands as necessary, but do not overwork the dough. Form into 2 discs and cover them with foil. Set aside in the freezer for about 10 minutes or in a refrigerator for 30 minutes.
Preheat the oven to 350°F
Remove the discs. On a well floured surface, use a rolling pin to shape the first disc into a rectangle. Press it into the pan. Remove overhanging dough. Roll out the second disc. Press it into the pan. Use water to seal the overlapping seam. Bake for 10 minutes until slightly golden.
For the Sweet Potato Filling
2 cups mashed sweet potatoes
1/2 cup maple sugar
Peel the sweet potatoes and cut into 1 in cubes. Boil until soft. Use a mixer to puree. Blend all the ingredients and pour into the pie crust.
For the Sweet Goat Cheese Swirl
2 goat milk chevre packages
1/2 cup maple sugar
Beat the goat cheese and maple syrup until well blended. Add the eggs one at a time. Stir to incorporate.
Spoon dollops of the cream cheese mixture into the sweet potato filling. Use a chopstick of knife to swirl the two fillings.
Bake for 40-50 minutes until center is set.
Gala apples and Apple Cider from Dawson’s Orchards
All the apple pies started with a base of apple chunks boiled in apple cider and water. Once the apples were soft, I drained off the water and added a steady flow of honey and stirred to incorporate. The applesauce was the base, followed by my fancy and then drizzles of maple syrup and buttery flour crumbs.
A special handpie for the little miss coffeeshop namesake!
All packed and ready to transport to work on Pi(e) Day!