May 2008 Pie – Forgotten Pie!

Filed under:2008 P.O.T.M. — posted by admin on May 30, 2008 @ 2:24 pm

forgotten pie

April 2008 Pie of the Month… Beni Imo Pie

Filed under:2008 P.O.T.M. — posted by admin on April 10, 2008 @ 8:35 pm

Hello faithful (and patient) members!
I was just looking through old pie of the month cards from the past 10 years and had to laugh at how many of them apologise for lateness of the card. Nice to know that at least I am reliable in one area of my life. OK! So here is a pie that, sadly, only a few of you will likely be able to make or try.
Beni imo, also known as Okinawan sweet potatoes, purple yams, or tumai kuru, resemble the red or orange sweet potato (commonly found in North American or European grocery stores) on the outside, but inside are a brilliant magenta or purple color.
I mean REALLY bright! They are NOT to be confused with the Philipino purple yam known as ube
(found sometimes in Philipino markets), which is much more starchy than the sweeter and more tender beni imo. I think you can find these babies in Hawaii (and possibly in Asian markets in CA or big cities? Also check for them canned or frozen).
So BRADSHAWS, its all you this month. Go find these purple sweet potatoes there in Hawai’i and let us know what it’s all about.
OK. If you’re not lucky enough to live in hawai’i or japan,
try this pie with your classic orange sweet potato, it will
still be delicious (and even more sweet) the coconut layer
adds an unexpected twist. mmmm, layers…
okinawan yam and haupia pie
Beni imo & coconut pie
you need a 10” partially baked pie crust, cooled
Purple layer:
8 TB butter, softened
1 C sugar
2 eggs, beaten
2 C cooked and mashed Okinawan sweet potato (aka beni imo, aka tumai kuru)
1/2 C evaporated milk
1 tsp. vanilla
1/4 tsp. salt
Cream butter and sugar. Add eggs. Mix well. Gradually mix in the mashed sweet potatoes.
Add evaporated milk, vanilla and salt. Mix well. Pour into crust and bake at 350°F 30-35 minutes. Cool completely.
Coconut (Haupia) layer:
1 can (12 oz.) frozen & sweetened cream of coconut, thawed (can substitute unsweetened canned coconut milk, but then increase sugar and cornstarch to 7 or 8 TB),
4 TB sugar
5 TB cornstarch
3/4 cup water
Combine sugar and coconut milk in a small saucepan. Bring to a low boil. Combine cornstarch and cold water, stir slurry into coconut milk. Over low heat stir constantly until thick.
Cool slightly and pour over sweet potato filling.
Refrigerate for 3-4 hours.

MARCH 2008! This month’s p.o.t.m.c. finally online!!

Filed under:2008 P.O.T.M. — posted by admin on March 4, 2008 @ 6:09 am

Hello Hello faithful potmc fans, members, addicts.

FINALLY in a brand new form, brought to you through the magic of php…

the Pie of the Month!

black bun pie

Hello Hello! Let me get right down to the nitty-gritty. This month’s pie
is called a “Black Bun Pie.” I’m stil waiting for my box full of pie recipes to arrive in
in the mail from the USA, so I’m treating y’all to an old Scottish recipe. Now, let me warn you hat I haven’t actually tried this one**, but I saw one… and it was totally crazy looking. A crust filled with a solid black void. Regardless, I hope to make this soon (perhaps tonight, as a birthday gift to myself).
Sooo… when I think of a “black bun” the first image that comes to mind is the Mary Cassatt painting on the front of the card. When I was young, there was copy of this painting hanging in the bathroom, decoupaged onto a piece of dark brown wood. And until I went off to art school, i actually, honestly believed this was painted by my mother of her and my older sister Cara. Mom had worn her black hair in a bun in the 70s, and the girl looked just like Cara. Imagine my surprise to find out it was actually a famous painting from 1893.
From what I know of Cassatt, she was probaby fan of this pie. (i mean, look at this photo if you don’t believe it!)

mary cassatt… lover of black bun pie?

**Actually since writing this card (just yesterday, in fact) my friend Monica brought home a black bun pie from Pitlochry so I can verify that yes. it is delicious. I’ll snap a photo of it ASAP and you can see for yourself

Black Bun Pie
preheat oven to 325°F (or 180°C)
Pastry for 8” double-crust pie.
1 C flour
1/2 C sugar
1 lb raisins
1 lb currants
3oz chopped almonds
1 oz mixed citrus zest,
1/4 tsp Black Pepper
1/2 tsp Allspice
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp cream of tartar
1 tsp baking soda
1 C dark beer and 1/4 C milk or brandy
Line 8 inch deep pie pan with thinly rolled crust pastry. Sift flour with sugar, spices, bkg soda, cream of tartar. Stir in raisins, currants, nuts and zest.
Add enough beer and milk to moisten into a thick paste. Spread and pat into the crust. Brush top of filling with a bit of water then top with crust
and seal edges. Using a skewer prick 4 holes right through the whole pie, then prick top crust all over with a fork (or the skewer, if you have the patience), and brush top of crust with a beaten egg.
Now THIS is the crazy part… bake for 3 (THREE) hours. It’s because it’s so thick. But never fear, cover the top with foil if you worry the crust is getting too dark.


previous page