Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pumpkin Not Only Option for Holiday Pies Miriam Rubin Finds Two Recipes from the 'Savor the South Cookbook' Series from the University of North Carolina Press, from the University of North Carolina Press Which Will Publish Her Book "Tomatoes" in 2013

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Pumpkin Not Only Option for Holiday Pies Miriam Rubin Finds Two Recipes from the 'Savor the South Cookbook' Series from the University of North Carolina Press, from the University of North Carolina Press Which Will Publish Her Book "Tomatoes" in 2013

Article excerpt

SWEET POTATO PIE WITH GINGER AND ORANGE

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This Thanksgiving, instead of pumpkin pie, why not make a sweet potato pie instead? You'd be using a fresh vegetable, instead of a canned one. And from the ones I've tasted, sweet potatoes seem to have had a very delicious season.

This fine pie comes from a very fine new book, "Buttermilk" by Debbie Moose. There were other recipes I was drawn to as well, including Cinnamon Spice Muffins, Buttermilk Herb Rolls (that would be welcome on a Thanksgiving table) and Jan's Buttermilk Pound Cake, which would be a terrific addition to any holiday and a wonderful hostess gift. All made special with the tangy, tenderizing magic of buttermilk. Another reason to give thanks.

Debbie Moose writes: "Sweet potato pie at Thanksgiving is a Southern tradition, but many sweet potato pies simply echo the flavors of pumpkin pie. I decided to make something different by using buttermilk, fresh ginger and sweet orange."

That's the sweet surprise of this pie. Unexpected lovely flavors. I followed Debbie's advice and roasted the sweet potatoes, but you could boil them, too. I liked this pie better the next day, when it was cold from the fridge. But that's just me.

-- Miriam Rubin

1 9-inch piecrust, unbaked

1 cup firmly packed brown sugar (I used light brown)

1 teaspoon peeled and finely grated fresh ginger

1 1/2 teaspoons finely grated orange zest

1/4 teaspoon fine table salt

1 cup buttermilk

1 1/2 cups mashed cooked sweet potatoes

2 large eggs

2 tablespoons unsalted butter, melted

Preheat oven to 350 degrees. Line a 9-inch pie pan with the crust.

In large bowl, whisk brown sugar, ginger, orange zest and salt until blended.

Add buttermilk, sweet potatoes, eggs and melted butter. Use electric mixer to blend all ingredients until mixture is smooth.

Pour mixture into piecrust. Bake directly on oven rack for 50 to 55 minutes, or until edges have puffed up slightly and center does not feel liquid when tapped lightly with a finger. Cool completely on wire rack. Serve cold or at room temperature.

Makes 6 or more servings.

-- Adapted from "Buttermilk: A Savor the South Cookbook" by Debbie Moose (University of North Carolina Press, 2012, $18)

CRISPY PECAN PIE

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I never feel that Thanksgiving has really happened unless there is pecan pie. …

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