| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Oranges |
| 3 |
c |
Peeled yams (approximately 3 yams) (up to 4) |
| 1/2 |
ts |
Cinnamon |
| 1/8 |
ts |
Nutmeg |
| 2 |
ts |
Vanilla |
| 2 |
|
Pinches sea salt |
| 1/2 |
c |
Maple syrup |
| 3 |
tb |
Kuzu dissolved in |
| 3 |
tb |
Water |
| 3/4 |
c |
Whole wheat pastry flour |
| 3/4 |
c |
Unbleached white flour |
| 1 |
pn |
Sea salt |
| 1/4 |
c |
Canola oil |
| 5 |
tb |
Cold water, approx |
| 1 |
|
1/2 cup roasted whole pecans (up to 1) |
| 2 |
tb |
Barley malt |
| 2 |
tb |
Maple syrup |
INSTRUCTIONS
FILLING
CRUST
TOPPING
Preheat oven to 350 degrees F. Juice one orange, and place rind and juice
in pan with whole yarns. Bake in a foil-covered baking dish for
approximately 1 hour. Mash the hot yams with a fork. If you prefer a
smoother texture, whip them with a hand mixer. Add juice and zest from
other orange, spices, vanilla, salt, maple syrup and dissolved kuzu. Set
aside. The Crust MAKES 2 9-INCH CRUSTS Combine flours and salt. Introduce
the oil into the flour in quick motions with the fingers--do not over-mix.
When oil is randomly distributed, sprinkle in the water until a ball can be
formed. Allow dough to sit for a few minutes, then roll out and place in
pie plate. Preheat oven to 350 degrees F. Pour yam filling into the unbaked
crust and even out the surface with a spatula. Make sure you leave enough
room for the pecan topping. Place pecans mosaic-fashion in pan on top of
filling. Combine barley malt and maple syrup and sprinkle over nuts so they
are shiny but not drenched. Bake the pie for 40 minutes, or until topping
is bubbling and carmelized, and the crust is brown at the edges. Pie must
cool before slicing.
Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
<tedconley@EARTHLINK.NET> on Jan 26, 1997.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”