Pies were always a big deal at our house. On any given Thanksgiving we would have between 5 and 10 pies - basically one or two pies for each member of the family. All made from scratch, even the crust. Add in the various pies we would make throughout the year for everyday desserts, other holidays, church potlucks, and occasionally even in place of a birthday cake here and there, our house was basically a pie factory. Being the only daughter, it was always my job to help Momma bake the pies. Every year on the day before Thanksgiving, we would turn out fresh pies side by side from the moment we woke up until the last pie came out of the oven. Back then, we did everything low-tech. Basically just a big bowl, two knives, a rolling pin and a TON of elbow grease. But I still loved it all.
Momma had a big five gallon bucket where she would keep her flour. I now know that it was one of those big industrial-size buckets like what restaurants get their pickles delivered in. And they were every bit as hard to open. I remember being just tall enough to stick my arms in and run my hands through flour (a feeling I still love today). We would carefully measure the flour out, then add the fat, water, and the secret ingredient…white vinegar. That part never made sense to me back then. Momma found a recipe for Amish Pie Dough that used white vinegar, so I guessed we just really trusted the Amish or something? But with my years of baking experience, I now know that vinegar helps inhibit the gluten so your pie crust stays pliable without being overworked. She would still show me how to roll the crust out just right so it stayed tender and flaky.
Pie day was also the day that Momma’s magic little black recipe book came out. The sacred tome, from which all things sweet and pure were created. From the pecan pie recipe she salvaged from the side of a Karo Corn Syrup bottle, to the chocolate pie with the filling that was always my job to stir, it was a whole book of smash hits. I never really thought about it at the time, but all these little pie moments I had over the years were training me to make custards, pastry creams, and puddings. Things I still pride myself on doing very well because I have done them since I was old enough to hold a stirring spoon.
Then came the day I moved out to California. Living away from my family, I basically became “the pie girl” to all my friends. If someone was making a Thanksgiving meal, I’d be there on Wednesday to make the pies. If someone wanted something whipped up special, I made the pies. But whenever I would go home, Mom was “the pie girl” and I was her dedicated helper. That is, until one year when I was home for the holidays and Momma just up and handed me her coveted Coconut Cream Pie recipe. She told me SHE wanted ME to make it this year. The gauntlet was thrown. Suddenly, I was a kid again and so nervous I was shaking. I was so careful to honor her pie dough and recreate her recipe exactly how I remembered it. I tasted it constantly to make sure I was doing okay. The next day, all the pies came out, and there was mine with the others. I watched Mom carefully cut a slice and take a bite.
“Oh Bethie (a childhood nickname) that is really good.”
I couldn’t breathe. “Really?” I asked.
“Oh yes. Absolutely.”I did it. I had impressed my Mom. THE pie baker. The one who taught me! I was elated. I could have left right then and gone home happy as can be, but there was still a holiday to celebrate. Still, I couldn’t believe I had done it. I’m not 100% sure, but I think my pie may have been the first empty pie tin. I’ve had a lot of successes as a professional baker, but that moment was when I knew that I had really made it. I even recreated that recipe with a couple tweaks in technique to win 3rd place at the OC Fair this past year.
So I guess you could say pie is pretty dang important in my family and specifically to me. I hope you try to bake a pie. I hope you impress someone so much, that you become “the pie girl” to them. Or “pie guy”! I don’t discriminate!
Sweet Potato Pie
1 par baked pie crust, (see recipe below)
¼ cup brown sugar
2 pounds sweet potatoes
2 tablespoons butter, room temperature
1 cup sugar
1 tablespoon molasses
½ teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla
Zest of 1 orange
⅔ cup milk
3 eggs
2 egg yolks
Preheat oven to 375 degrees and par bake crust (see recipe below).
While the pie crust is still warm, sprinkle it with brown sugar and set aside.
Prick sweet potatoes all over with a fork. Microwave the sweet potatoes in 5 minute increments until tender and a fork enters the potato easily. It should take 10-15 minutes.
Cool potatoes for 10 minutes.
Remove the inside of the sweet potatoes and place in the bowl of a food processor with the butter. Process until almost smooth.
Add the sugar, molasses, nutmeg, salt, vanilla, orange zest, and milk. Process until combined.
Leave the processor running and add the eggs. Puree until completely smooth.
Pour the filling into the pie crust. Bake for 45-50 minutes until the pie is baked but the center is slightly jiggly. Cool completely and serve.
Elisa Marie Bakes Pie Crust
Makes 1 9” pie
2 ½ cups of flour
1 teaspoon of salt
1 teaspoon of sugar
¼ cup (4 Tablespoons) of butter flavored shortening
¾ cup (1 ½ sticks, 12 Tablespoons) of cold butter
1 Tablespoon of white vinegar
¼ cup + 1 Tablespoon of ice cold water
Cut butter into 1” cubes. Place butter and shortening in the refrigerator.
Combine vinegar and water in a small bowl. Set in the freezer. Do not completely freeze, just keep cold while you prepare the dough.
In the bowl of a mixer, measure out flour, sugar, & salt. Using a paddle attachment mix on low to combine.
Add cold shortening and mix on low until the shortening is mixed in.
Add butter a little at a time while still mixing on low. Mix until the butter looks like crumbs in the flour. Do not over mix until it becomes dough.
Get the water and vinegar mixture from the fridge or freezer. Mix on low while slowly drizzling in the water and vinegar. Do not over mix. Mix until the dough will press together.
Place dough on Silpat and shape into a disc. Wrap the disc in plastic wrap and place in the fridge to rest for at least 1 hour.
After 1 hour let the dough set at room temperature until it is still cool but pliable. Then roll the dough to approximately ⅛ inch thick. Use the rolling pin to place the dough in a 9” pie pan. Crimp the edges.
If par baking, dock the bottom with a fork and place parchment paper over the crust. Fill with baking beads and bake at 375 degrees F for 15 minutes.
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