Pies, Pies, Pies, Oh My!

By Laurie Searle | November 2008

Yeoman farm girl Mary Kathryn Wyle (aka MK) bakes sweet potato pies in the home of a Serenbe resident for her special pie project. Inspired by the example of Pie Ranch in California--a farm with a food justice and education mission that they underwrite by selling homemade pies in San Francisco -- MK decided to take sweet potato "seconds" from Serenbe Farms and make them into pies. The proceeds from the sale will form the nest egg for several subsidized CSA shares next season in partnership with the Palmetto Food Bank.

MK roasted and mashed the sweet potatoes and prepared the dough the night before.	After a short rest, she rolls the dough on a floured smooth surface.
Flour, flour, everywhere. Half the joy of cooking is becoming one with your pie.	Tins filled with rice are placed on top of the pies to reduce puffiness caused during baking.
Baking the crust is an art it itself. It must be carefully watched during baking so it doesn't over cook.	The results are artful, golden brown flaky crusts that smell good enough to eat sans filling.
Next comes the filling made with evaporated milk, eggs, sugar, potatoes, and other secret ingredients.	Beautiful, unadorned, plain and simple, sweet potato pies made with organic potatoes and lots of love.
A few special orders get dressed up with a praline topping.	The recipe book is filed away for the next pie order. Won't you order yours today?

(Photo album by Laurie Searle. Permission to reprint and share.)