Sweet Potato, Brown Butter Bourbon Pie
Brown butter and a splash of bourbon add butterscotch notes to this deliciously creamy sweet potato pie, spiced with a warm blend of nutmeg, allspice, and cloves.
- 1 cups spelt flour, plus more for dusting
- ¼ cup buckwheat flour
- ½ tablespoon sugar
- ½ teaspoon sea salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces, plus more for greasing
- 4–5 tablespoons ice water with cider vinegar (combine ½ cup cold water, 1 tbsp cider vinegar, and ice)
- 2 cups sweet potato purée
- 2 tbsp unsalted butter
- 3 large eggs
- 2 egg yolks
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp sea salt
- ⅛ tsp ground cloves
- Pinch of freshly ground black pepper
- ⅔ cup heavy cream
- ¼ cup bourbon
- 1 tsp vanilla extract
- A scoop of ice cream
- Jamie's Farm granola
Whisk flour, sugar, and salt in a large bowl. Add butter and use a bench scraper to cut the butter into flour, working quickly, until mostly pea-sized pieces of butter remain.
Pour 4 tbsp of water mixture over flour mixture, then mix with spatula until water is fully incorporated. Add more water, 1–2 tbsp at a time, and mix until dough just comes together. Squeeze and pinch the dough lightly with your fingertips to bring dough together, sprinkling more drops of ice water if necessary to combine.
Shape dough into a flat discs. Wrap in plastic and chill at least 1 hour, but preferably overnight to give the crust time to mellow.
Roll out 1 disk on lightly floured surface to a 12" round. Transfer to 9-inch pie dish that has been lightly greased with unsalted butter.
Crimp edges of crust with your fingers. Chill 20 minutes or freeze 10 minutes.
Preheat oven to 400°. Line crust in pie dish with parchment paper, then pour pie weights or dry beans into lined pastry shell.
Bake crust until set but not overly browned, about 20 minutes. Carefully remove the parchment and weights. Return crust to oven and bake 5 minutes. Let cool.
Over a saucepan, toast the butter over medium high heat until it foams and begins to smell nutty. In a large bowl, mix the sweet potato purée and the browned butter. Whisk eggs, egg yolks, brown sugar, granulated sugar, nutmeg, salt, cloves, allspice, and pepper in a medium bowl. Add cream, bourbon, and vanilla.
Add egg mixture to sweet potato mixture and whisk lightly to combine. Do not overmix, otherwise you will whisk air into it and get bubbles in your pie!
Preheat oven to 350°. Transfer pie shell to a rimmed baking sheet; pour filling into shell. Bake pie until edges are set but center slightly wobbles, about 45 minutes.
Allow to cool to room temperature. Slice it up and serve with a scoop of ice cream and Jamie's Farm Sweet Potato granola.