Carrot Sweet Potato Chiffon Pie

Photos by Knoxy

Pies, Pies, Pies are everywhere right now. The fall fruits and vegetables are beginning to peak and since I’ve been working hard at getting back to my roots and healing a few frazzled ones, it’s only natural that I’ve turned to the soil as the source of my salvation. I’ve been eating a ton of root vegetables lately that both my body and my soul have found to be extremely comforting. I know the main source of this comfort stems from the way I am preparing them, which is very simply and very slowly. “I wake to sleep and I take my waking slow” is the best way to describe my relationship of late to my beloved roots, both literally and figuratively.

In my humble opinion, root vegetables are absolutely delicious when roasted; cooked at a low temperature over a period of several hours until their flavorful sugars caramelize, unveiling the deeply robust and mature characteristics they have lingering in their tawny flesh. No wonder so many feasts are planned during this time of year! So as I did with the savory butternut squash tart, before I dolled this pie up, I took my time getting to know her by roasting the carrots and potatoes until hopelessly tender, resulting in a pie that is, on the surface, a very simple lass, but I assure you, she’s got a lot on her mind that will impress your mouth. She is light on her feet, but packs an intoxicating presence; in short, I strongly suggest you add this lovely lady to your already enviable pie list.

Enjoy!

Gluten Free Carrot Sweet Potato Chiffon Pie

First make the pie crust:

Chocolate Pate Brisée

¼ cup sorghum flour
½ cup cornstarch
¾ cup tapioca flour
½ cup + 2 tablespoons glutinous rice flour
1 ½ teaspoons guar gum
¼ cup granulated sugar
¼ cup black onyx cocoa
1/4 tablespoons dutch cocoa
¼ teaspoon kosher salt
1 cup (2 sticks) cold unsalted cultured butter. diced
2 eggs
2 tablespoon light corn syrup
1 tablespoon vanilla extract

1 egg
¼ teaspoon kosher salt

In a stand mixer fitted with the paddle attachment add all the dry ingredients mixing on the lowest setting to combine.
Add the diced cultured butter and mix on the lowest setting until you can no longer see any large clumps of butter, about 5 minutes and the mixture looks like damp soil.

Increase the mixer to medium speed and add the eggs, corn syrup and vanilla. Mix on high until combined and thick.
Dust the counter with glutinous rice flour. Transfer the dough to the counter with a pastry scraper. Knead the dough just until smooth, 5-7 turns. Shape into a disk and wrap in cellophane. Refrigerate for at least 2 hours or overnight.

Preheat oven to 400°F.

Lightly dust your counter with either tapioca flour or glutinous rice flour. Roll out your dough to a ¼ inch thickness and line a pyrex pie pan. Curl the edges of the dough or crimp to your liking.

Whisk the egg with the salt very well and you can no longer see the albumen (egg white) of the egg. Using a pastry brush, carefully wash the edge of the crust. Dock the dough so no bubbles will form. Line the pie crust with parchment. Fill with rice or beans and bake for 15 minutes and the crust is firm to the touch. Remove the pie crust from the oven and remove the rice or beans by carefully lifting the parchment paper. Return the crust to the oven and bake for 5 minutes more.

Allow the crust to cool completely before adding the filling.

4 medium carrots, roasted and mashed (1 cup)
2 medium sweet potatoes, roasted and mashed (1 cup)
1 cup light brown sugar
1 cup whole milk
3 eggs, beaten
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
1/2 teaspoon kosher salt
5 gelatin sheets

1 cup heavy cream
3 tablespoons castor or extra fine sugar
½ teaspoon pure vanilla extract

Peel and slice the carrots and sweet potatoes. Toss the vegetables in 2 tablespoons grapeseed oil and a pinch of salt. Roast at 300°F, covered with aluminum foil for two hours. Remove the foil and roast for an additional 30 minutes and the edges of the vegetables are slightly brown. Remove from the oven and transfer to a food processor. Pulse until very smooth. If the mixture is thick, begin adding ¼ cup of the milk so no lumps remain. Now add the remaining ingredients. Pulse on high to smooth.

Soften the gelatin sheets in cold water and then add to the carrot + sweet potato mixture.

Whip the heavy cream with the castor sugar and vanilla. Fold into the potato mixture. Pour into the cooled pie shell and smooth the top with an offset spatula. Refrigerate overnight. Before serving, whip an additional 1 ½ cups whipped cream with 3 tablespoons of castor sugar and the vanilla. Garnish with an edible flower and a mint leaf.

Serves 6