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
- 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
- Preheat oven to 350 degrees.
- 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.
- To make the filling, cook potatoes barely covered in water until tender—10-15 minutes. Reserve cooking water for a future soup stock.
- Blend the cooled potato with beaten egg, cornstarch mixed with a tablespoon of water and the almond butter until very smooth.
- Add the vanilla, maple syrup, and salt.
- Pour filling into the pre-baked pie crust, and bake at 350 degrees for 25 minutes or until filling is set.
BONUS: Add 2 TBS. of bourbon or brandy to the potato mixture before baking
- fresh cranberries – 2 cups
- apple juice – 3-1/2 cups
- raisins – 1 cup, [optional]
- salt – 1/4 tsp
- cornstarch – 2 TBS
- Simmer the raisins in the juice for 10 minutes.
- Add cranberries and salt and simmer for 10 more minutes.
- Taste and adjust for sweetness (maple syrup) if needed. Keep on tart side to balance pie.
- Dissolve cornstarch in 2 TBS water and add to the pot while stirring briskly until thickened.
- Pour over pie and allow to cool.
NOTE: Main photo shows pie made in a spring form pan, which is another easy way to make and present.