I’ve been making a lot of pies lately, mostly because it is easy to bring the pie together when all the boring prep work is done beforehand. The making of the whole pie itself is pretty time-consuming, but what I love is that the process can be broken down. The pie crust can easily be made ahead and frozen and then baked when needed. Whatever vegetable puree you use can also be made ahead of time and frozen and then defrosted. Baking doesn’t really count as work; you get to go lie down or watch TV while the oven does all the work. Really, making the filling takes about five minutes.
Today I used purple sweet potato (the skin of the potato is purple; the flesh is yellow—makes me think of Barney and Big Bird). I had yet another pie crust in my freezer (from when Suzy and I made the banana cream pie for our culinary arts summative). Today, I pulled it out of the freezer and baked it. Then I mixed the filling, all five ingredients worth, and poured it back into the pie and shoved everything into the oven. The oven did all the work and an hour later, I had this magical pie which tasted almost like pumpkin pie, but naturally sweeter and creamier and richer.
The hardest part of this pie would be roasting the sweet potatoes for the filling. Again, this isn’t active work, but it does take a while.