Oh gosh guys!!!!! It’s almost Thursday! It’s almost the day. If you’re hosting Thanksgiving at your house, I hope you aren’t too stressed. I, honestly, could understand how you might be though. Thanksgiving can be a huge undertaking. If you have more than a few people coming over, that’s a lot of food and a lot of hungry mouths. And a lot of times to tell people to get up out of your kitchen! I hope you’ve begun to prep. If you’re like me, maybe you’ve been trying to find that special remix on a classic. Luckily, I might have you covered with my remix of the classic sweet potato pie. Instead of sweet potatoes, I’ve subbed in a new friend of mine, the purple potato. Y’all for realzzz purple potatoes are the best. They have an extra boost of antioxidants that will have your doctor giving them 2 thumbs up… well as long as you leave out the part about dumping them in sugar and having your way with them.
If your family is even the slightest bit adventurous, I recommend you try this new fall favorite of mine. Really quickly, I have to explain how my love for purple potatoes came to happen. So I have a wonderful friend who owns a restaurant in Brooklyn, Manila Social Club, that her talented brother is the chef at. The restaurant is Filipino. In the Philippines, they eat a special kind of purple potato called ube. I’d typically give you a link so that you could read up on it, but surprisingly most news sources have yet to talk about it. How can that be? Basically ube is a sweet purple potato used in various Filipino dishes. Manila Social Club uses ube in a traditional sense, but they also get funky with it. They make things like ube doughnuts, ube butter, ube ice cream. I mean you get the picture. Lots of delicious ube products. I’m also pretty sure, they’ve created an ube pie that you can order for Thanksgiving if you are in the NYC area! Well, my purple potato obsession started with ube, but took me also into just buying more different colored potatoes. Have you ever had a purple baked potato? Ummmmm it’s gorgeous. I’ve never wanted to eat a potato more than when I made baked purple potatoes. There’s just something about the color that makes me weak in the knees. In comes my want to remix some classic Thanksgiving dishes. And the two combined have lead me to this Maple Purple Potato Pie.
Let’s talk crusts. As a southerner, I’ve always been told that a great pie crust is all about shortening. Ok here’s the thing. Shortening is gross! I mean if I wanted to eat lard, I’d just bite the bullet and eat lard. But I don’t do that. And maybe it’s the snooty New Yorker in me that has said no thank you I refuse to put that into my food or maybe it’s the inner child in me or possibly it’s because I find shortening to be temperamental and unreliable. I’ve only cried a number of timse over pie, and it’s always been a pie crust made with shortening. I’m not sure what it is, and honestly I’m not going to over think it. So all my crusts are a no shortening crust. If you’re into shortening, no judgements. Do your thing!
My last crust tip is that I request that you allow enough time for your butter to rest. This is important for your dough. Once you make your dough, make sure to let your dough sit in the refrigerator for at least one hour. Roll your dough out, and place the dough into your pie dish. Now you can decorate as you need. Then put the pie back in the refrigerator for one to three hours. While your dough rests, you can create your filling. After that hour to three hours, fill your pie. Then you can bake the entire pie. Trust me on this, your pie will come out so much better. This will ensure that your crust doesn’t shrink.
Creating the filling will take you a bit of time. That’s why I suggest you get your pie dough created and ready and take the hour to three hours to let it rest while you prepare your filling. You’ll need to peel your potatoes, cut them up, let them sit in water to soften, mash them, and then readd the potatoes back into your saucepan, and finally gussy those babies up. They will need more sugar than your average sweet potato pie because these potatoes aren’t sweet. Mother nature won’t be helping us out here.
Something to be mindful about with purple potatoes is that some when peeled have a white layer before you get to your purple part. If you choose to leave this layer on, your color will be sacrificed a bit. The first time I tested this pie, I got more of a lavender to grey color. It’s not quite as appetizing looking. My second time testing this recipe I used the very small purple potatoes that are sold in a group pack with the petite red potatoes (found at Whole Foods). I probably bought about 5 bags in order to get enough small potatoes. If you don’t want extra red and white potatoes, I recommend you buy a small amount of purple food coloring just in case. You can add 1/2 tsp of coloring and that’s really all you need to get your beautiful purple hue back.
Specifically what struck me the most about this pie was the fact that it’s not overly sweet unless you really want it to be. It has the ability to be slightly more neutral in the sweetness and more spiced. That way when you hit it with something like ice cream or whipped cream you’ve got a nice complement. Your teeth won’t feel like they need to fall out. I’m into that happy teeth feeling. I don’t know about you.
MAPLE PURPLE POTATO PIE
yields 1 layer of pie dough for a 10 inch pie pan
1/2 cup cold unsalted butter, cut into cubes
1 1/2 cup all-purpose flour
2 tsp granulated sugar
1/2 tsp salt
1/3 cup cold buttermilk
2 cups mashed purple potatoes, about 4 medium sized or 25 small potatoes
1 cup packed brown sugar
1 1/4 tsp ground coriander
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp salt
3 tbsp maple syrup
1 1/4 c condensed milk
1/4 c granulated sugar
3 large eggs
1 tbsp pure vanilla extract
*optional* purple food dye
- In a medium bowl, whisk flour, sugar and salt. Add in cold butter. Using your fingers to work butter into the flour mixture until the butter is about pea size or smaller. *I always use my hands to make pie dough. I have a tendency to overwork my dough if I use a food processor. If you decide to use a food processor, use the lowest setting possible and make sure to pulse your dough in short bursts so you don’t overwork your dough. Make sure to remove your dough from your processor before adding liquid! Your dough should not have a cookie dough consistency.* Create a well in the center of your dry dough, pour buttermilk into the center. With a fork, mix till your dough has a shaggy texture.
- On a lightly floured surface, dump out your dough. Knead your dough into a disk. About 5 – 10 good kneads. Wrap in plastic wrap and refrigerate for ONE hour or longer.
- Roll out your pie crust, roll to 1/8 thickness and about two inches more in diameter than your pie dish. Roughly 12 inches. Transfer dough to pie pan. Cover with plastic wrap and refrigerate for ONE to THREE hours.
- Preheat oven to 375°F. Peel potatoes and dice into 3 inch chunks. Over medium/high heat in a large saucepan, cover potatoes with room temperature water and bring to a boil. Reduce heat to medium and simmer for 20-25 minutes. The potatoes should be tender. You should be able to easily pierce them with a knife or fork. Remove potatoes from heat and drain potatoes into a colander and let potatoes cool enough to touch.
- In the same saucepan over medium heat, combine brown sugar, 2 tbsp maple syrup, spices, salt, butter, and half of your condensed milk. Stir until smooth and drop temperature to a low heat.
- In a food processor or with a hand potato masher, mash your potatoes. Once consistency is smooth, combine with your maple sugar mixture.
- In a small bowl, whisk remaining half of milk, 1 tbsp of maple syrup, granulated sugar, eggs, and vanilla extract. Add to potato filling. If you started with potatoes that weren’t as purple as you thought, and your pie filling is a more brown/purple color, you can add 1/2 a tsp of purple food dye at a time. I will admit, the first time I made this pie I had a similar problem, which was why I ended up only using very small purple potatoes. It’s slightly more of a hassle to peel but that color is serious swagger.
- Pour filling into crust. Brush a bit of egg wash on to your crust. Place pie pan on a baking sheet. Bake at 375°F for 10 minutes and then reduce heat to 325°F for 45-50 minutes. Your crust should be golden and your filling should be set. If you jiggle your baking pan, the filling should do a slight jell-o jiggle but the filling should not create waves. Think more like a Shakira butt jiggle less like a twerk.
And just like that, you’ve got a remix on one of America’s favorite Thanksgiving treats. Let me know if you make this recipe. Happy Thanksgiving y’all!!!!!!
On the Thanksgiving struggle bus? Don’t worry! I gotchu! Check out any of my other stellar Thanksgiving recipes to get your family through those hanger pangs.