Friday, January 31, 2014
Pie Day Friday
Our lovely little hens are delivering eggs almost every day...we love to make and eat homemade pie and Pie Day rhymes with Friday...so... here is a new blog feature for 2014. Now I'm not saying this will happen every Friday. Even we can't guarantee being able to bake & eat pies every week, but we do love them for our breakfasts and actually, for the most part, home made pies can be pretty healthy. This one, for instance is made with fresh eggs...
These are the photo's I was telling you about, Jan!
Whole Wheat flour, 2% or fat free milk, oatmeal and our homegrown Sweet Potatoes...
We're almost out of our homies and getting ready to start the new ones for this year.
I started out with the same recipe for the pie crust as for the Blackberry Pie that is in the Blog archives for 2013, Reaching the Destination. Just check that post out where you will find the recipe or use one of your own special pie crust recipes. Here is a picture of the crust (and berries) before they were baked)
As usual in my life...the filling recipe has a history of which I will only tell you a little of so I can share this post with you while it is still Friday! It was originally made with Butternut Squash, white sugar and whole milk. When we moved to Frogville, Oklahoma, we lived off the grid with literally NO electricity or running water. We had a tiny range top with stove for a camper that we used small bottles of propane to do our cooking. Since there was no refrigeration, we used powdered milk and retrieved our drinking water from a pure spring. That 6 years is loaded with many stories that will get shared from time to time!
Now that we live a little more civilized... just a little more :), I've re-vamped the recipe.
2 Cups Sweet Potatoes...steamed and smashed
1/2 Cup Dark Brown Sugar
2 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
1 teaspoon Cloves
3 Beautiful Eggs from Joyous Hens
1 1/2 Cups Milk...whole, 2%,powdered,rice, whatever is your choice
Mix all of the above together stirring and beating as smooth as you desire.
Preheat your oven to 400 degrees
Pour the Sweet Potato Custard into the Pie Crust
Bake for 50 to 60 minutes depending on your own ovens temperament (yes I said temperament NOT temperature).
It will be Puffy when you get ready to take it out
Your pie will settle in a little as it cools but this is to be expected.
You'll probably want to let it cool at least an hour to set the filling, but it is great still warm and Awesome for breakfast tomorrow.
Please join Daniel and myself for our afternoon...Friday Pie Day!!!!
Thanks for stopping in and visiting this afternoon, we'll see Y'all the next time you come around!
Joy & Love!