Yeah that castle is great. Its funny, when the daughter and me eat those pretzels we say that we are eating windows.
Im really interested in Phil's idea of toasting the flour before making the dough.
Tom that pie has just those few ingredients. Potatoes, (Yukon Golds are great for this, dont use baking potatoes) eggs, sweetened condensed milk, vanilla, sugar., you may have to add some regular milk to adjust consistency. The original recipe if I remember properly also included nutmeg and clove. I dispensed with these after the first one I made. The potato pie fillings consistency is somewhere between a custard and cheese cake. You can fudge the consistency to your liking as I did by adding more potato and less egg for a more dense product and more egg less potato for a more custard like consistency.
This recipe is just a straight up custard pie with potato added to the mix. Ever have just a regular custard pie? They are fashioned and rare. Made with only eggs, cream (or condensed milk) vanilla, sugar and a table spoon of cornstarch. Sorta like the creme in creme brulet. When I make a vanilla custard pie I torch a sugar shell on top.
with the egg custard pies even pumpkin pie, you have to cook it only till a tooth pick stuck in the middle comes out clean. You want the eggs to only set not curdle. When making an egg custard pie you really have to keep an eye on it. To long in the oven and it turns into scrambled eggs. Takes a little practice.
Pumpkin pie, sweet potatoes pie and white potato pie are more forgiving. If they go a little long it is not that noticeable, but giveing alonger time in the oven they will be ruined.
For the potato custard pie I use a short bread style pie crust made in the food processor.
Start with two cups of flour and a stick of butter. Cut the butter up into 1/4" or so cubes and put them in the freezer to chill it. Put the two cups of flour into the food processor with a teaspoon of salt and a small pinch of baking powder. Run the food processor to sift the ingredients together. Then add the cubed butter. Pulse the machine for a while till the butter starts to break up and blend. Then run it for a few moments watching it. Stop it when the ingredients are still kinda dry and in pea size grains.
Then take a bowl of water run the food processor and sprinkle water in. Add a little at a time and be sure not to add to much. When the dough is moist enough it will form a ball. Then take it out and set it on a floured surface roll it out and put it in a pie pan. Here is one of my secrets. When I moisten my dough at the end, I use maple syrup instead of water. This is a secret so keep it under your hat.
I put another pie tin on top fiting inside of my crust and pre bake it at 400 for a little while before adding the custard.
For the potato custard (Make this before you make the dough) I mash two med. size potatoes and set them aside to cool. In the food processor I put six eggs vanilla, 1/2 a can of sweetened condensed milk Then blend for a little while. Then I add the mashed potatoes. Blend for a little while more till smooth. It will get thick on you so add some milk or cream till it smooths out. It should be about the consistency of pancake batter. Taste and adjust sweetness with sugar if needed. Pule to blend added sugar.
Pour it into the crust and bake it at about 400. When a tooth pick comes out of the center clean take it out of the oven and put it on a cooling rack so it does not continue to cook too much.
After I take it out I drizzle maple syrup over the top and it sort of gazes it. Works great for pumpkin and sweet potato pie too.
Ive been toying with some bean pie ideas to. Assalaamu 'alayakum.