Every once in a while something wonderful happens. Like this pie. It's so different...the color is truly beautiful and that's what first caught my eye - I couldn't help but think how special it would be to have a beautiful red pie for Valentine's Day instead of the traditional molten lava cake or chocolate cream pie or any of the other standards.
I don't think you have to like beets to be a fan of this pie, but it would help. One friend said she absolutely hates beets but she willingly put her taste-buds aside and tried a slice...at first she said she liked it - said it was like pumpkin pie in texture, which it is. Then she said she got the "after-taste" and could taste the beets...so that was the end of her love letter on sweet beet pie. I personally love the after-taste because I love beets.
Another friend said she loved it...smooth, rich, pretty...and that it was much better with whipped cream. I had to agree...I would never eat pumpkin pie without whipped cream and one should not eat beet pie without it either!
You don't have to cook fresh beets to make this pie, you can use bottled/canned beets, just make sure they aren't the pickled variety (and then you won't have red fingers, but if they match the pie isn't that a good thing?) Since Valentine's Day is almost here, you can also use store-bought pastry, saving some time for yourself to get all dolled-up for a romantic evening...does anyone still do that?!? One more thing, this recipe calls for muscovado sugar, which is sugar with molasses, more than brown sugar has. If you don't happen to have any on hand you can make your own by putting a cup of sugar in the food processor and adding two heaping tablespoons of molasses - give it a good whirl and you're in business.
I liked this pie a lot. If I saw it on the menu in a fancy-schmancy restaurant I would order it and I would probably think I had arrived...like I was in the know...like I was part of the in crowd. Because you know the in crowd would eat this.
Sweet Beet Pie - Inspired by Merissa Davis and Adapted From Paul Hollywood, BBC Food
(About the measurements - it's important to weigh the beets and the sugar.) This recipe makes one deep-dish 9-inch pie, serves 8.
One package store-bought pastry
1 jar (12 oz.) beets, not pickled or fresh beets (12 oz.) cooked and peeled
1/2 cup heavy cream
2 large eggs
6 oz. muscovado sugar, packed
1 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1 large lemon, finely zested
Whipped cream for serving
Preheat the oven according to pastry package, usually 450 degrees. Bake pastry according to package directions. Set aside to cool slightly.
For the filling: Turn the oven down to 350 degrees. If you're using bottled beets, drain away excess liquid. Roughly chop the beets and put into a food processor with the cream. Blend to a thick puree. Set aside. In a medium bowl, whisk the eggs and sugar together thoroughly. Add the beet puree, spices and lemon zest and mix well. Pour the mixture into the baked pie shell (if the edges of your pie crust are already browned, cover them with some foil to keep from burning) and bake for 30 to 40 minutes, or until the filling is set with a slight wobble in the middle. Leave to cool completely. To serve, slice and top with whipped cream.
This is not your average-run-of-the-mill Valentine dessert...it's better than that...think of it as Valentine's 2.0. And then think of adding this pie to your Thanksgiving/Christmas pie list because it is definitely holiday worthy.
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