GF Sweet Potato Pie Recipe [with pic!] glutenfreecooking

Hello GF'ers!

I'm developing a pie menu for a restaurant and they asked me to do a "paleo style pie". I don't know know a ton about history, but I can guess paleolithic folks didn't have too much time to hone their baking skills. So I developed this GF pie using natural sweeteners.

This is not dairy free, nor vegan, but it is really delicious and I fooled several people today regarding its gluten-ness.

I used Cup4Cup here, which I've found to be the most friendly home and restaurant quality flour. Also, for ease of removal and shortened baking time, I used a 9-10" cicular tart shell mold with a removable bottom. For the crust I used a kitchenaid, but making the dough by hand is just fine. Also, I used a high-tech fancy blender for the filling, but if you have a food processor, a stick blender, or just a really strong whisking ability-that will work, too!

OK! Recipe!

Finished pie!

Crust: 1 cup Cup4Cup// 1/4 # butter (8 Tbs or 1 stick)// 1 egg// 2-4 Tbs ice water// 1/2 + large pinch sea salt//

Filling: 15 oz cooked sweet potato flesh// 1/2 cup honey// 1/4 cup maple syrup// 1/2 Tbs molasses// 1/4 tsp cinnamon// 1/4 tsp nutmeg// 1/4 tsp all spice// 1/4 tsp ginger// 1 egg// 4 egg yolks// 1/2 cup heavy cream// large pinch sea salt//

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To make the crust I used my kitchenaid, but making this by hand would be no problem. I used soft butter to work into the flour and salt. Starting the mixer, I worked the butter into the flour until small chunks formed, but the overall texture was irregular. Then I placed the bowl, paddle and all, into the freezer for 20 minutes.

Once properly chilled, I put the mixer back on track and added the egg and a couple Tbs of cold water. I mixed it just until it came together and didn't really break up those lovely butter chunks.

Then I turned the dough out onto a C4C floured surface and rolled the dough out into a rectangle, then folded it like a tri-fold letter, then in half to form a square. From there, I rolled it into a circle and placed it in my tart pan. And into the freezer it went.

The filling was super simple. I began by "baking" the sweet potatoes in the microwave. Just punctured some holes in them and let the go for 10 minutes. You can totally use an oven, but I'm impatient.

I removed the hot flesh from the skin and weighed out 15 oz.

Then, all the ingredients for the filling got popped into a blender until smooth.

I filled the frozen crust (to keep its shape), and baked it in a convection at 325F, non-convection 350-375F, for 15 minutes and checking every 5-8 minuted there after until a slight jiggle was achieved.

Once the pie was done, I stuck it into a refrigerator to cool.

Voila!

Submitted January 13, 2015 at 05:53AM by freerangecoconut http://ift.tt/1Bew5rc glutenfreecooking