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Ingredientes
- 2 x Oranges
- 3 c. Peeled yams (approximately 3 yams) (up to 4)
- 1/2 tsp Cinnamon
- 1/8 tsp Nutmeg
- 2 tsp Vanilla
- 2 pch sea salt
- 1/2 c. Maple syrup
- 3 Tbsp. Kuzu dissolved in
- 3 Tbsp. Water
- 3/4 c. Whole wheat pastry flour
- 3/4 c. Unbleached white flour
- 1 pch Sea salt
- 1/4 c. Canola oil
- 5 Tbsp. Cool water, approx
- 1 x 1/2 c. roasted whole pecans (up to 1)
- 2 Tbsp. Barley malt
- 2 Tbsp. Maple syrup
Direcciones
- Preheat oven to 350 degrees F. Juice one orange, and place rind and juice in pan with whole yarns. Bake in a foil-covered baking dish for approximately 1 hour. Mash the warm yams with a fork. If you prefer a smoother texture, whip them with a hand mixer. Add in juice and zest from other orange, spices, vanilla, salt, maple syrup and dissolved kuzu. Set aside. The Crust MAKES 2 9-INCH CRUSTS Combine flours and salt. Introduce the oil into the flour in quick motions with the fingers-don't over-mix.
- When oil is randomly distributed, sprinkle in the water till a ball can be formed. Allow dough to sit for a few min, then roll out and place in pie plate. Preheat oven to 350 degrees F. Pour yam filling into the unbaked crust and even out the surface with a spatula. Make sure you leave sufficient room for the pecan topping. Place pecans mosaic-fashion in pan on top of filling. Combine barley malt and maple syrup and sprinkle over nuts so they are shiny but not drenched. Bake the pie for 40 min, or possibly till topping is bubbling and carmelized, and the crust is brown at the edges. Pie must cold before slicing.
