3 cups of baked sweet potatoes, about 4 medium whole potatoes
1/4 cup agave
1/2 cup 100% maple syrup
3 tbsp Ener-G egg replacer, or equivalent vegan egg replacer
1/2 tbsp pure vanilla extract
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground ginger
1/4 cup melted non-dairy margarine
Gluten-free pie crust (makes 2):
2 cups all-purpose gluten-free flour
1/4 tsp salt
1/2 cup non-dairy margarine, cut into cubes
1 tbsp ENER-G egg replacer + 3 tbsp water
2-3 tbsp ice water
2 tbsp agave / maple syrup
1 tbsp vanilla extract
A smooth and sweet pie, perfect for dessert or an afternoon treat!
Preparation
Serves 8.
The pie crust is suitable for freezing.
Method
Sweet Potato Filling:
Bake unpeeled sweet potatoes in the oven at 450F for 45-50 minutes, or until cooked all the way through.
Remove potatoes from oven and let cool enough to peel them.
Place an oven rack on 2nd to last shelf, then reheat the oven to 350F.
Peel the potatoes then puree in a food processor.
Add egg replacer, agave, maple syrup, and vanilla to processor and mix well.
Heat cinnamon, nutmeg and ginger in a small skillet on medium-low heat for 30 seconds. Then add the margarine to the pan and melt.
Add the mixture to the potatoes and mix well.
Pour mixture into the piecrust then cover the rim of the piecrust with foil and place on bottom rack of the over.
Bake for 45-50 minutes where pie filling should be firm to touch.
Remove the foil during the last 10 minutes of baking to brown the crust.
Pie Crust:
Cut margarine into 1/2 inch pieces and place in the freezer for 15-30 minutes. In a small bowl mix egg replacer and water and sit to the side.
Combine the flour and salt in a bowl of a food processor or mixer. Pulse 5-6 times of until the mixture resembles coarse meal with some pea size pieces of margarine.
Mix together the egg replacer, water, agave and vanilla. With processor running, add the mixture until you get a slightly moist and sticky dough. Do not over mix. For gluten free dough its best to be too moist than dry.
Remove the dough from the machine and form into 2 evenly sized disks. Wrap each disk in plastic wrap and let sit 15 minutes.
To roll the dough, lay a piece of waxed or parchment paper on a work surface and sprinkle paper, sprinkle some more flour and lay on another piece of parchment paper. Roll the dough into a circle approximately 12 inches wide.
Remove top sheet of parchment paper and invert dough into pie/tart pan. Remove the top sheet of parchment paper and push the dough very gently down so it lines the bottom and sides of the pie plate. If the dough splits or breaks just push it back together. Trim the edge of the piecrust to about 1/2 – 3/4 inch over hand. Tuck the overhand under and pinch the dough into a decorative finish.
The other crust can either be used as a topping or can be refrigerated for up to 2 -3 days or frozen. Let sit out to warm slightly if in the fridge before use.
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