Yam or sweet potatoes make a delicious and very smooth pie, the starch acts as a thickener in the pie which means you do not have to use any cornstarch; this results in a less gelatinous consistency. A simple and fast dessert, this fall inspired recipe will make a great finishing touch to any thanksgiving dinner. The Yam and Carrot give this recipe a beautiful deep orange colour. The sweet ginger and the tart compote are subdued slightly by the spiced whip cream; truly a treat for the eyes and the palate.
Start off by making the dried ginger, pre heat your oven to 200 degrees Fahrenheit and very thinly slice the ginger, the thinner the better. Line a baking pan with parchment paper and sprinkle a fine layer of sugar down. Rinse the sliced ginger to get is slightly damp, lay it out on the pan and sprinkle sugar over it; place it in the oven for about one hour or until it is hard and crunchy.
To make the pie filling, peel the yam's and carrots and roughly chop them, place them in a large pot and add the orange juice, ginger, cinnamon, and cloves. Bring the mixture to a boil, cover with a lid, and reduce to medium heat; allow the pie filling to simmer for one hour and then puree.
Once the filling has been pureed crack the eggs into a bowl and whisk them together temper the eggs into the pie filling and put aside until needed, ( don't worry about refrigerating it you will be using it soon)
I like to use a brise dough for any pies that are high in moisture because it stays nice and crispy and tender. Mix together the dry ingredients and cut the lard in until you have small granules about the size of a coarse cornmeal. Add the alcohol to the pie dough and knead the dough until it has just come together; (I use alcohol instead of water because gluten will not form when mixing it with flour). Cover the dough with plastic wrap and refrigerate for half an hour. Oil the pie pan and roll out the dough to be half a centimeter thick, line the pan with the dough and poke holes in the bottom with a fork. Fill the pie with the pie filling and place it in the oven, bake at 400 degrees Fahrenheit for 20 minutes and then reduce the heat to 350 degrees Fahrenheit. Bake for another 30 minutes or until the pie is no longer liquid and a knife comes out clean when inserted in the center. Le the pie cool at room temperature for an hour before covering it and transferring it to the fridge to cool for another hour. The pie is best served cold because it will have a smoother texture than if you where to eat it warm.
To make the cranberry mandarin compote put the water, sugar, cranberries, cinnamon, and cloves into a pot and bring to a boil. Once boiled reduce to medium heat and allow the compote to simmer for 20 minutes or until it has thickened to be more like a syrup. You can use canned mandarin oranges or fresh, if you are using canned be sure to use a brand name such as Dole, as no name brands lack flavor. If you are using fresh mandarin oranges you will have to peel and segment them, (this means to remove the thin membrane around the oranges). Put the compote into a container in the freezer to cool, once it has reached room temperature mix in the mandarin oranges.
Finally whip the cream to a soft peak, I use liquid honey to sweeten the cream to provide structure and stop it from collapsing.
Now to bring the dessert together place a line of the compote across the plate and place the pie across
it diagonally, top the pie with the spiced whip cream, cranberry mandarin compote, and dried ginger.