And so I made the Four & Twenty Blackbirds’ crust, beautiful flakes of butter throughout the dough. It was going to be great. Then I mixed what would be the pie guts, heavy with bourbon and spice. Par-baked the crust, just as the recipe said. It looked like a winner. I put the filling into the crust, slid it into the oven, closing the latch with a certain satisfaction.
As I was cleaning up the kitchen, my eye spied a medium-sized bowl. Wait, why is that bowl sitting there? That’s the sweet potato bowl. And there they sat, their orange surfaces turning brown, slowly, as if they knew they’d been left behind.
There were expletives. The kids were taking naps. So there were expletives.
Grabbing the hot pads, I flew to the oven, undid the safety latch, and saw the beautiful crust being swallowed up by the bourbon sugar pond in the middle. Game over, pie crust.
Until I remembered I had made extra pie crust from Melissa Clark. You know, that perfect pie crust? With the duck fat? Even in failure, I still had this situation under control. I poured the bourbon sugar pond into the sweet potatoes, threw away the now-soggy pie crust, and began rolling out Melissa’s crust. It behaved perfectly like it had heard the expletives from inside the refrigerator. Par-baked it just as instructed in the Four & Twenty Blackbird recipe. I whisked together the sweet potatoes with the bourbon and sugar (which is noticeably thicker with sweet potatoes included, go figure).
Ingredients
2 medium sweet potatoes baked or boiled until soft, skins removed
¾ c maple syrup
¾ c heavy whipping cream
3 eggs
1 t vanilla
1 t pumpkin pie spice
½ t salt
2 T dark rum
Instructions
Continue Reading in next page
