Costco has top-quality, fresh ingredients
to make your own pie. Or you can grab a
freshly made pie from Costco’s bakery.
BILL SMITH’S DADDY’S
SWEET POTATO PIE
Chef Bill Smith owns Crook’s Corner
( crookscorner.com) in Chapel Hill, North
Carolina, known for its regional cuisine.
Smith’s father made this sweet potato pie, a
;xture at Southern celebrations year-round.
2 tablespoons ;our
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon baking powder
¼ teaspoon salt
2 cups mashed cooked sweet potatoes
(about 2 pounds)
¾ cup sugar
1 cup sweetened condensed milk
2 tablespoons butter, melted
¼ teaspoon lemon or vanilla extract
1 (9-inch) unbaked pie crust
Preheat the oven to 350 F. Mix the ;our, spices, bak-
ing powder and salt in a little bowl and use a fork to
mix them well.
ALL;BUTTER PIE CRUST
2 cups all-purpose ;our
1 teaspoon ;ne salt
½ cup very cold unsalted butter,
cut into ½-inch cubes
4 to 6 tablespoons ice water
1 teaspoon white vinegar
In the bowl of a food processor ;tted with a steel blade,
pulse the ;our and salt for a few seconds. Add the butter
cubes and pulse until the mixture resembles very small
peas, 30 to 40 seconds.
Add 3 tablespoons of the ice water and the vinegar, and
pulse 5 to 7 times or until the dough just holds together.
CHERRY BERRY BERRY PIE
When Michigan’s sour cherries, raspberries and blueberries ripen in summer,
Linda Hundt turns them into this fabulous
streusel-topped pie, a customer favorite at
Sweetie-licious Bakery Café.
1 (9-inch) unbaked pie crust
1½ cups granulated sugar, divided
¼ cup cornstarch
4½ cups unsweetened pitted tart red cherries
¾ cup fresh or frozen red raspberries
¾ cup fresh or frozen blueberries
½ teaspoon lemon zest
1 teaspoon lemon juice
½ teaspoon almond extract
½ cup all-purpose ;our
¼ cup packed brown sugar
;⁄; teaspoon salt
¼ cup butter, cut into small pieces
Line a 9-inch pie pan with the pie crust. Trim any
overhang to an even 1 inch all the way around. Tuck
the crust under and ;ute the edges. Do not prick the
pastry. Put the pastry-lined pie pan in the freezer
while preparing the pie ;lling. When ready to bake
the pie, preheat the oven to 400 F.
Prepare the ;lling: In a large saucepan, stir together
1 cup granulated sugar and cornstarch; add the cherries
and gently toss until coated. Cook and stir the mixture
over medium heat until bubbly. Add raspberries and
blueberries. Cook and stir until thickened and bubbly,
then cook and gently stir for 1 minute more. Remove
from heat and stir in the lemon zest, lemon juice and
almond extract. Set aside.
Prepare the topping: In a medium bowl, stir together
the ;our, brown sugar, the remaining ½ cup of granulated sugar and the salt. Using a pastry blender, cut in
the butter until the mixture resembles coarse crumbs.
Transfer the cherry mixture to the pastry-lined pie
plate. Sprinkle the topping mixture over the cherry
mixture. To prevent overbrowning, loosely cover the
pie with foil.
Bake the pie in the preheated oven for 25 minutes.
Remove the foil and bake for 20 to 25 minutes more
or until the ;lling is bubbly and the crumb topping
is golden brown. Cool on a wire rack at least 2 hours
before serving. Makes one 9-inch pie.
Recipe adapted from Sweetie-licious Pies: Eat Pie, Love Life, by
Linda Hundt and Clarissa Westmeyer (Globe Pequot Press, 2013;
not available at Costco).
If it hasn’t come together, add another tablespoon or
two of ice water and pulse a few more times to make
the dough come together. Turn the dough out onto
plastic wrap. Cut and form the dough into two separate
discs, about 6 inches in diameter. Wrap and refrigerate
them for at least 15 to 20 minutes. Set 1 or 2 discs out
at room temperature for 10 minutes before rolling.
( You can refrigerate this crust for up to 3 days before
using or store in a plastic freezer bag and freeze for up
to 2 months.) Makes two 9-inch single pie crusts or one
9-inch double pie crust.
Recipe courtesy of Judith Fertig.
Bill Smith’s Daddy’s
Sweet Potato Pie
In a medium bowl, lighten the sweet potatoes by
beating them well with a whisk, an electric mixer
or a big wooden spoon. Add the eggs one at a time,
and stir well each time to mix them evenly. Add the
sugar and beat to mix well. Add the ;our-and-spice
mixture, sweetened condensed milk, melted butter,
and lemon or vanilla extract. Mix everything together
evenly and well. (If using a mixer, use low speed.)
Pour the thick ;lling into the pie crust. Place in the
preheated oven and bake until the ;lling pu;s up
(especially around the edges) and is ;rm enough that
it jiggles only a little at the center, 40 to 50 minutes.
You can test it by inserting a wooden toothpick, a
bamboo or wooden skewer or even the blade of a
paring knife in the center; it should come out clean,
with no ;lling sticking to it. (If the ;lling sticks, that
means the pie needs a longer cooking time to cook
through to the center.) Place the pie on a cooling rack
or a folded kitchen towel, and cool to room temperature. Makes one 9-inch pie.
This pie recipe is adapted from Southern Pies: A Gracious
Plenty of Pie Recipes, from Lemon Chess to Chocolate Pecan
(Chronicle Books, 2010; not available at Costco). Copyright Nancie
McDermott, all rights reserved.