It was a gutsy move baking these for the best French chef around, but I learned to make them from chef Mark Ramsdell of L’ Academie de Cuisine. I was elated when Jacques pronounced them “terrific!” and his daughter (and TV costar), Claudine Pépin said they were the best she’s ever had.
unbleached all-purpose flour
Luckily, moonshine isn’t overpowering when you bake with it, and I wanted to offer up some kind of hooch cake as a Virginia treat. Its vanilla-like flavor pairs well with chocolate, and the orange zest and nutmeg complement both.
This crust is almost identical to our Classic Piecrust, which is featured in many of our sweet pies. However, this version swaps the sugar and citrus zests for dried sage (you can substitute fresh rosemary), which complements the fillings in our quiches and savory pies.
You can use this crust to make Bill Yosses’ Maple Apple Tarte Tatin, or any pie or tart you like.
You haven’t had sweet potatoes like this before.