As much as I love pies, I wish I’d be baking them more often. They are easy, fast and beautiful and don’t always just mean dessert. In fact, this savory Purple Yam and Goat Cheese Pie is very easy to make, looks divine and tastes even better. And it’s great in a gluten free crust, too. Come and cook with us!
Baking pies isn’t as hard as one might think. We have written about basic pie crusts before and there are plenty of ready-to-mix options if you are experimenting with the glutenfree variety. The mix I use is Bob’s Red Mill Glutefree Pie Crust and includes a few different flours, starches as well as xanthan gum. I got it from my friend Michelle and am super pleased. The dough holds together, is just the right amount of flakey and also neutral in taste apart from the sweet flavor of baked butter. The directions for this gluten free mix – as for pie crusts in general – are straight forward and it yielded three pie crusts (you can always freeze a shell or two for later use). Key is to use cold butter, work fast and let the dough rest in the fridge before rolling it out. Trust me, getting your hands a little dirty with flour, butter and iced water feels great and how often do we get finger-deep into making our food these days. You can literally feel your accomplishment!
In fact, as my older son likes to say, pies are little more than sophisticated delivery devices for yummy fillings. And they do make every meal look a little more “put-together”. Over the years I’ve baked plenty of fruit and custard pies, but am increasingly intrigued by the savory kinds such as the Brie and Tomato Tart I shared before or this week’s Purple Yam and Goat Cheese Pie. The combination comes together beautifully and tastes great with a refreshing baby green leaf salad in a tangy dressing. Hope you give it a try. Come and cook with us!