NOVEMBER 2019 125
(^1) / 2 cup plus 1 Tbsp. cold unsalted
butter (4^1 / 2 oz.), cut into^1 / 2 -inch
pieces
(^1) / (^4) cup cold milk
1 large egg yolk
- Stir together flour, sugar, and salt in
bowl of a stand mixer fitted with the pad-
dle attachment. Add butter; beat on low
speed until flour holds together when
pinched and there are pecan-size lumps
of butter throughout, about 45 seconds.
Whisk together milk and egg yolk in a
small bowl; add to flour mixture. Beat on
low speed just until mixture barely comes
together, about 30 seconds. (Dough will
be very shaggy.) - Dump dough onto a clean work sur-
face, and gather it into a tight mound.
Using palm of hand, smear dough on work
surface, piece by piece, until most butter
chunks are smeared into dough and
dough comes together. Gather dough into
a tight mound. Wrap with plastic wrap;
press down to shape into a 1-inch-thick
disk. Refrigerate dough disk at least 1
hour or up to 4 days. - Unwrap dough; roll out into a 12-inch
circle on a well-floured work surface.
Place dough inside a 9-inch pie plate, and
trim edges to leave a^1 / 2 -inch overhang.
Crimp edges. Refrigerate pie shell, uncov-
ered, at least 30 minutes or up to 4 hours. - Preheat oven to 350°F. Line pie shell
with parchment paper, and fill with pie
weights or dried beans. Bake in preheated
oven until pie shell sides are light brown,
35 to 40 minutes. Transfer pie shell to a
wire rack; let cool completely with pie
weights still in shell, about 1 hour. Once
cool, remove weights and parchment. Pie
shell can be stored, uncovered, at room
temperature up to 4 hours.
MAKE AHEAD Pie dough may be prepared
through Step 2, wrapped in an additional
layer of plastic, and frozen up to 1 month.
Defrost in refrigerator before using.
SWEET POTATO FILLING
3 medium-size sweet potatoes (about
2 lb.)
1 cup granulated sugar(^1) / 2 cup unsalted butter (4 oz.), melted
3 large eggs
(^1) / 2 cup evaporated milk
1 Tbsp. all-purpose flour
(^1) / 2 tsp. ground nutmeg
(^1) / 2 tsp. ground cinnamon
(^1) / 2 tsp. ground ginger
(^1) / 8 tsp. kosher salt
SALAD
1 Tbsp. honey
2 tsp. fresh lemon juice
1 cup thinly sliced Honeycrisp apple
1 cup thinly sliced kabocha squash
ADDITIONAL INGREDIENTS
Fresh lemon balm leaves, for
garnish
Licorice Ice Cream (recipe follows),
for serving
- Make the pie crust: Stir together flour,
salt, and sugar in a large bowl. Add cubed
butter, and, using your fingers, rub into
flour mixture until pea-size pieces form.
Stir in egg until just incorporated. Drizzle
with evaporated milk, and mix with your
hands until clumps form. Turn mixture out
onto a lightly floured surface, and knead
just until able to shape into a disk; wrap
disk tightly in plastic wrap, and refrigerate
30 minutes. Roll dough to^1 / 8 -inch thick-
ness on a lightly floured surface, and fit
into a 9-inch pie plate. Trim off excess
dough; crimp edges as desired. Refriger-
ate at least 1 hour or up to 4 hours. - Make the sweet potato filling: While
pie crust chills, place sweet potatoes in a
large saucepan filled with cold water.
Bring to a simmer over medium-high, and
cook until tender when pierced with a par-
ing knife, 40 to 50 minutes. Drain sweet
potatoes, and chill until cool, about 1 hour.
Peel sweet potatoes, and mash with a
potato masher until mostly smooth. Set
aside 2 cups mashed sweet potatoes.
(Reserve any remaining mashed sweet
potatoes for another use.) - Preheat oven to 350°F. Whisk together
mashed sweet potatoes, sugar, and
melted butter in a large bowl until smooth.
Whisk in eggs, evaporated milk, flour, nut-
meg, cinnamon, ginger, and salt until
thoroughly blended. Pour filling into pre-
pared pie crust. Bake in preheated oven
until filling is slightly puffed and set, about
40 minutes. Transfer pie to a wire rack,
and let cool completely, about 4 hours.
Almond Dukkah
PHOTO P. 118
TOTAL 15 MIN; MAKES ABOUT 1 CUPDukkah is a spiced mixture of coarsely
ground toasted nuts and seeds. Try it
sprinkled over soups, dips, or salads.(^1) / 2 cup blanched almonds
2 tsp. fennel seeds
1 Tbsp. cumin seeds
2 Tbsp. salted roasted sunflower
seed kernels
1 Tbsp. toasted sesame seeds
2 tsp. pure maple syrup
(^1) / 2 tsp. paprika
(^1) / 2 tsp. kosher salt
- Toast almonds and fennel seeds in a
small skillet over low, stirring often, until
fragrant and slightly darkened, about 5
minutes. Transfer to a small plate, and let
cool 5 minutes. Roughly chop almonds. - Place cumin seeds in skillet, and toast
over low, stirring often, until fragrant,
about 45 seconds. Transfer to a work sur-
face, and lightly crush with the flat side of
a large knife. - Stir together chopped almonds, fennel
seeds, crushed cumin seeds, sunflower
seed kernels, sesame seeds, maple
syrup, paprika, and salt in a small bowl
until thoroughly combined. Store in an
airtight container at room temperature.
MAKE AHEAD Dukkah can be made up to 1
week in advance.
Sweet Potato Pie with
Honeycrisp-Kabocha Salad
PHOTO P. 123
ACTIVE 40 MIN; TOTAL 3 HR 50 MIN, PLUS
4 HR COOLING
SERVES 8Topped with ribbons of apple and squash,
this creamy sweet potato pie is an instant
classic. Use a mandoline to slice the apple
and squash for wafer-thin pieces. Alecia
Moore likes to serve this pie and salad
with Licorice Ice Cream.PIE CRUST
2 cups all-purpose flour (about 8^1 / 2
oz.), plus more for work surface
21 / 2 tsp. kosher salt
11 / 2 tsp. granulated sugar(^3) / 4 cup plus 2 Tbsp. cold unsalted
butter (7 oz.), cut into small cubes
1 large egg, lightly beaten
(^1) / 4 cup evaporated milk, chilled
A VERY P!NK THANKSGIVING from p. 123