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Good Afternoon,

Today is “National Cook Something Bold Day.” While it may be in the 80s today, this weekend promises to be perfect baking weather and I wanted to share my special “bold” recipe with you. Try it out this weekend and I can almost guarantee that you’ll want to add this Autumn Beet Pie to your holiday table.

Similar in texture and spice to a pumpkin pie, the exchange of roasted or vacuum packed beets (available at many stores) provides a wonderful earthiness to this unique dessert. The rich ruby color is reflective of the colors of the season, too.

I hope you’ll try it out (with some fresh whipped cream and a little sprinkle of nutmeg) and let me know
what you think.

Scott’s Autumn Beet Pie

*
¾
Cup
White
Sugar
*
½
+
a
Pinch
of
Kosher
Salt
*
1
Teaspoon
Cinnamon
*
½
Teaspoon
Ground
Cloves
*
¼
-
½
Teaspoon
Ground
Nutmeg
*
2
Cups
Roasted
Beets,
Peeled
and
Finely
Mashed
*
2
Large
Eggs
*
1
Can
Evaporated
Milk
(Not
Sweetened/Condensed)

Combine the dry ingredients in a small bowl. In a larger bowl, whisk eggs and stir in the beets. Once incorporated, add the evaporated milk and mix gently but well.

Pour into a prepared pie crust (I use refrigerated crusts) and bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 and continue to bake for another 35-40 minutes. Once the pie is set (a bit of a jiggle in the center is fine,) allow to cool to room temperature for serving.

Happy eating!

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3700 N Classen Blvd Suite 100
Oklahoma City, OK 73118
United States

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