Food blogger, Karoline Boehm-Goodnick, brings us this delicious, yet doable pie recipe for us non-pastry chefs. She has the pie and crust down to a science, so if you want to make this delicious pie make sure to plan ahead so you have time to chill the dough.
- First make the dough. In a large bowl, whisk together the flours, salt, and baking powder.
- Using a pastry blender or 2 dull knives, cut in the cold butter until it is the size of small peas.
- Add the water, and knead gently with your hands until the dough comes together.
- Divide the dough into two balls. On a lightly floured surface, gently massage one piece of dough until you can form a smooth disk. Wrap in plastic, and refrigerate. Repeat with the other piece. Chill overnight
- On a lightly floured surface, roll one piece of dough into a 12-inch circle. Place the dough over a 12-inch pie plates. Carefully, tuck in the dough, sealing it to the edges and the sides of the dish. Crimp or flute the rim decoratively. Repeat with the other piece. Chill overnight.
- Pre-heat the oven to 425 degrees.
- In a large bowl, mix all ingredients for the filling. Divide the filling amongst the two pie shells.
- Bake the pies on the bottom rack of the oven for 15 minutes.
- Lower the heat to 350. Bake for an additional 10 minutes
- Rotate the pies from left to right, and place them on a middle shelf. Bake for another 10-15 minutes or until the filling is set and the crust is golden.
- Chill before serving. Garnish with whipped cream, if you like.
Makes 2 x 12″ pies
- 1¼ cup pastry flour
- 1¼ cup whole wheat pastry flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup plus 3 tablespoons cold butter, diced
- ½ cup cold water
- 2 teaspoons vinegar
- 2 (15 ounce) cans pumpkin puree
- 1 (15 ounce) can sweet potato puree
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ¾ teaspoon salt
- 1½ cups maple sugar
- 1½ cups heavy cream
- 6 eggs