WellesleyWeston Magazine

WINTER 2015-2016

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

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our love of baking and farming, as we try to source most of our ingredients locally." Currently, the pies are available for pick - up at Powisset Farm in Dover, Brookwood Community Farm in Milton, Pakeen Farm in Milton, Heirloom Harvest in Westborough, and Medway Community Farm. "It is truly a 'from scratch' operation. We pick up the fruit, vegetables, eggs, and dairy products from the local farms. We then bake the pies together and deliver the pies to the different farms." Their savory pies range from a roasted tomato with goat cheese finished with a bal- samic reduction to a roasted squash, onion, apple, and cheddar pie. Their sweet pies range from a nectarine and blueberry pie to an apricot crème fraiche. "The last pie for the CSA season is always an apple pie. Last year it was a spiced apple and pear pie." However, once the typical CSA season is over (usually in October), the holiday orders pick up. "Customers will preorder their pies and we will deliver them to a few set farms for pickup on a specific day. There are two sizes, a six- inch and a nine-inch, and always a variety of sweet and savory pies from which to choose." Last year, the pies for Thanksgiving in - cluded the squash, onion, apple, and cheddar pie, plus a salted honey walnut pie. There are also the traditional pumpkin, blueberry, apple, and pecan pies. 193 w i n t e r 2 0 1 5 / 2 0 1 6 | W e l l e s l e y W e s t o n M a g a z i n e BUSHEL + CRUMB'S CAZUELA PIE (SWEET POTATO AND COCONUT MILK) 1½ cups sweet potato purée (see note) 1 tsp. fresh ginger, grated 2 ∕3 cup coconut milk ¼ tsp. nutmeg 2 eggs ½ tsp. salt 1 ∕3 cup brown sugar 1 recipe of your favorite crust in a nine-inch pie plate n Preheat oven to 350 degrees. n Parbake your crust by placing it on a cookie sheet (put parchment paper, tinfoil, or a silicon mat on the cookie sheet to catch any drips), covering the crust with parchment paper, and filling with pie weights (rice or dry beans make great inexpensive pie weights), then baking for 15 to 20 minutes. The edges of the crust should be firm and dry, but not browned. Remove pie weights and parchment, and cool crust. n Combine all filling ingredients thoroughly. A hand mixer, stand mixer, or whisk is best — you want the mixture to be very well blended and smooth. If making your own sweet potato purée, add the remaining ingredients to the food processor after pureeing sweet potatoes and blend until smooth. n Pour filling into cooled crust (still on the cookie sheet). n Bake at 350 degrees for 45 to 50 minutes. The edges of the filling should be firm but the center should jiggle slightly. As the pie cools the center will cook thoroughly. n Cool pie for at least one hour. Pie will keep in the refrigerator for a few days. Or make the filling in advance and store in the refrigerator until ready to fill crust and bake. Note: Making your own sweet potato purée is super easy. Put one or two sweet potatoes on a piece of tinfoil or cookie sheet in a 425 degree oven and bake for 45 to 50 minutes. Cool sweet potatoes, scoop out, and puree in a food processor until smooth. One large or two medium sweet potatoes (about 1 pound) will make enough for the cazuela pie with some left over. Serves 8

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