Rich in Color and Deeply Satisfying Our Pie Uses Just a Tad of Sugar and Fat

I love the bright orange color with a secret hit of almond butter. This pie produces magic each time I serve it.

NUT-CRUMB CRUST: Enough to make one 9-inch crust

• almonds – raw, 1 cup, (or pecans)
• rolled oats – 1/2 cup
• salt – 1/8 tsp
• vegetable oil – 2 TBS, bland
• maple syrup – 1 TBS
• water – 2 TBS

FILLING:

• sweet potato – 4 cups, (2 medium), peeled and diced
• egg – 1, beaten 

  

• cornstarch – 1 TBS
• water – 1 TBS
• almond butter – 1 TBS
• vanilla – 1 tsp
• maple syrup – 1/3 cup
• salt – 1/2 tsp

INSTRUCTIONS:

1. Preheat oven to 350 degrees
2. Make crust by combining the almonds and rolled oats in a food processor and pulsing until a fine crumb is made. Combine with the remaining crust ingredients and mix well. Press evenly into a pie plate using your fingers to spread and press evenly. Pre-bake for 10 minutes
3. To make the filling, cook potatoes barely covered in water until tender—10-15 minutes. Reserve cooking water for a future soup stock
4. Blend the cooled potato with beaten egg, cornstarch mixed with a tablespoon of water and the almond butter until very smooth
5. Add the vanilla, maple syrup, and salt
6. Pour filling into the pre-baked pie crust, and bake at 350 degrees for 25 minutes or until filling is set

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BONUS: Add 2 TBS. of bourbon or brandy to the potato mixture before baking

CRANBERRY PUDDING

• fresh cranberries – 2 cups 
• apple juice – 3-1/2 cups 
• raisins – 1 cup, [optional]
• salt – 1/4 tsp 
• cornstarch – 2 TBS 

1. Simmer the raisins in the juice for 10 minutes
2. Add cranberries and salt and simmer for 10 more minutes
3. Taste and adjust for sweetness (maple syrup) if needed. Keep on tart side to balance pie 
4. Dissolve cornstarch in 2 TBS water and add to the pot while stirring briskly until thickened
5. Pour over pie and allow to cool

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 NOTE: Main photo shows pie made in a spring form pan, which is another easy way to make and present.

Pie recipe by Jeff Woodward