I wasn’t going to mention the pie again but a reader wanted to see it so . . if you’re tired of hearing about my pie, blame her! 🙂
It came out of the oven and sat on a rack for a while but it wasn’t going to be cool enough to cut after dinner so I stuck it in the fridge. That causes it to shrink up a bit from the edges, which is fine . . we aren’t into “pretty” around here.
I took the whole pie out of the pan because I didn’t want to be cutting in my cast iron skillet. I had already cut a piece before I remembered to take a picture.
There you go . . a slice of sweet potato pie made from freeze dried, powdered sweet potato pie filling.
It’s easy to store . . stick it in a zipper bag. It doesn’t take up much room in the fridge. Also, it won’t last long around here.
Sherrill Pecere says
That freeze drying stuff is really amazing!! Soon you’ll have enough freeze dried food to last for YEARS! LOL The pie is just the right size!
Wendy P says
Nice size for two people. I’m learning how to cook for 2 again. Both kids have moved out.
shirley swift-bruner says
I love sweet potato pie. what i love even more is cushaw squash pie. it has the same spices but a different taste. wonderful.
Nelle Coursey says
I see a huge advantage to the smaller pie pan, too. Smaller pieces of pie. That has to mean less sugar, right? =)
Linda Halliwill says
Thanks for sharing with us. I’m amazed at this freeze drying stuff you are doing. But what I really want to know, is how did the pie crust taste being baked in the cast iron? Could you tell the difference? Was it hard to get the whole pie out? Or did it just slip out. I just love the idea of having a handle and it looks so yummy and homemade being in the cast iron.