|When my BFF ( best friends forever, as the kids like to say!) surprised us all with a visit all the way from LA- LA- Land!! I was jumping for joy and planning all kinds of fun and festive things for us to do while she was here! First there was Guys and Dolls show for two nights and a PIE PARTY in her honor….yes, I do not know anyone who loves pie more than my BFF and my son…but sorry buddy, this is a GDO ( girls day out) party. For this party you can bring a pie or bring a bottle of something yummy to share and then bring slices of pie home! I didn’t know what any of my gal pals were bringing, but what I did know was how all of my pals are wonderful bakers, even though they won’t admit it, I was so excited to see what everyone would bring! I made Sweet Potato Pie. My favorite chef and writer is Ruth Reichl- Chief Editor for Gourmet mag and more. Having read all of her books —thank you BFF for giving them to me! Having read the first book Comfort Me With Apples, I remember she made her ex a Sweet Potato Pie- I have never made one and thought it would be fun and tasty! Well I made two because my son ate 4 pieces and didn’t leave one for hubs—it is my new fave!|
|This has been one of my favorite days this year! I am always so stuffed to enjoy dessert after Thanksgiving and now I can have my pie and eat it too!! Have a pie party, your friends will love it!! Sweet Potato Pie
( Recipe from Comfort Me with Apples ~ Ruth Reichl )
Preheat the oven to 350°F.
Prick the sweet potatoes with a fork and roast them on a shallow baking pan in the
middle of the oven until very tender,about 1 1/4 hours. Cool to room temperature.
Raise the oven temperature to 400°F, and place a shallow baking pan on the
Scoop the flesh from potatoes into a bowl and discard the skins. Mash the sweet
potatoes with a fork until smooth.Melt the butter in a small saucepan and
stir in the sugar.Add the melted butter mixture to the sweet potatoes with
the milk and the eggs and beat with a whisk until smooth.
Whisk in the remaining ingredients (the filling will be quite liquid). Pour the
filling into the pie shell. Carefully transfer the pie to the heated shallow
baking pan on the bottom rack of the oven and bake until the filling is just
set, about 40 minutes. Transfer the pie to a rack to cool.
Easy Pie Crust
COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Turn edge under; crimp as desired.NOTE: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
*Add 1 additional tablespoon water as needed.