Sweet Potato Pie with Einkorn Crust

Einkorn Pie Crust

Sweet Potato Pie with Einkorn Crust

Sweet Potato Pie with Einkorn Crust
Delicate in texture, warmly-spiced and guaranteed to be a new family favorite! If you love pumpkin pie, once you make this sweet potato pie, you’ll never go back. The filling is made with ...roasted sweet potatoes and maple syrup, and the crust features fragrant einkorn flour– combining to make one memorable dessert that we know everyone will love. Serve it to family and friends, and please, tell them the story of how the most ancient grain made it back to your table!

Things To Remember For An Einkorn Pie Crust

● Using a pastry blender instead of your hands to cut the butter into the flour will prevent the warmth of your hands from softening the butter. When the butter softens, the dough can become more fragile and sticky, so avoid your hands and refrigerate the dough for about 20 minutes before rolling out the dough.
● It’s always more accurate to measure your flour with a kitchen scale in grams, than measuring with cups. The texture of einkorn dough and batter is different from regular wheat or gluten free, so the only way you’ll know what’s wrong and what’s right is if you use a scale for complete accuracy.
● Take your time when fluting the pie crust, einkorn has weak gluten, so it’s not as elastic as modern wheat. Roll out the dough on a floured work surface to a 10-inch round. Transfer the dough to the dish so that it overhangs slightly, then trim and patch so that the dough is in an even circle all around. Fold under the edges of the dough toward the rim of the dish so they are doubled. This will create a nice smooth edge and will also give the dough more strength for fluting.

 

Sweet Potato Pie & Einkorn Crust Recipe

Ingredients

For the crust:

For the filling:

  • 3 medium sweet potatoes (about 1 ½ pounds)
  • ¼ cup (57g) unsalted butter
  • 2 large eggs, plus 1 egg yolk
  • ½ cup real maple syrup
  • ½ cup heavy cream
  • ½ cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons All-Purpose Einkorn Flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • Whipped cream, for serving (optional)

Instructions

Make the pie dough

  1. Combine the flour and salt in a medium bowl. Cut in the butter with a pastry blender until the mixture is sandy. Add the water, then squeeze the dough in your hands to combine, and gently knead in the bowl until the dough holds together when pressed in a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
  2. Place the dough on a lightly floured work surface and roll out to 1 inch larger than the rim of your pie dish. Transfer the dough to the dish and gently press down on the edges and up the sides.
  3. Trim around the dish so that the edges just reach the outside rim of the dish, adding or removing pieces to even out the round. Fold and tuck under the dough toward the rim of the dish. Crimp the edges by pushing the dough with your index finger and thumb toward the inside of the dish, while pressing with your knuckle outward in between the two fingers to form the shape of a U. Space the flutes every inch or follow the indents on the pie dish.
  4. Place in the refrigerator until ready to fill the pie shell.

Make the filling

  1. Preheat oven to 400° F. Prick sweet potatoes with a fork, set on a baking sheet and bake for one hour, or until soft. When finished cooking, remove sweet potatoes from the oven and reduce the temperature to 350° F.
  2. In a small saucepan over low heat, melt the butter, stirring occasionally. Pour melted butter into a heatproof bowl and set aside.
  3. When cool enough to handle, slice sweet potatoes in half and scoop out the flesh. Discard the skin and place sweet potatoes in a food processor fitted with a metal blade. Puree until smooth (should yield about 1 2/3 cup).
  4. Add the eggs, maple syrup, heavy cream, sour cream, vanilla extract, flour, cinnamon, ginger, allspice, cloves and salt and pulse a few times to combine well. Slowly stream in the slightly-cooled butter.
  5. Pour the mixture into the prepared pie shell and bake until set, about 55-60 minutes. The pie is finished when the edges are completely set and the center is no longer liquid but still a touch jiggly (it will continue to set after it comes out of the oven).
  6. Cool on a wire rack for at least 2 hours before serving.
  7. Serve warm or room temperature with whipped cream if you’d like.