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!
OPEIU Local 381