Categories: Pies- Cobbler-Cheesecakes- Tarts

Ingredients

• For the crusts:
• 2 1/4 cups whole-wheat flour, plus more as needed
• 1/2 tsp. salt
• 2 Tbsp. vegetable oil, plus more for greasing
• 3 Tbsp. ice-cold water, or more as needed
• 1 egg, beaten
• For the filling:
• 3 cups granulated sugar
• 1 cup unsalted butter, at room temperature
• 2 Tbsp. ground cinnamon
• 2 Tbsp. cornstarch
• 5 eggs, beaten
• 3 cups cooked, no-salt-added navy beans (drained and rinsed if using canned)
• 2 cups evaporated milk
• 5 drops yellow food coloring, optional
• 1 tsp. lemon extract OR 1 Tbsp. fresh lemon juice

Directions

1. For the crusts: Combine the flour and salt in a food processor; add the oil and pulse until it is evenly distributed (the flour will darken a bit). With the motor running, gradually add the water and egg, pulse just until ball of dough forms, adding water by the tablespoon as needed.
2. Use a little oil to grease the inside of each pie plate. Lightly flour a work surface. Turn the dough out onto it; divide it into two equal portions. Working with one portion at a time, roll out to a round that’s about 11 inches across, then transfer to a pie plate, letting the excess dough hang over the edges. Refrigerate while you make the filling.
3. For the filling: Combine the sugar and butter in the bowl of a stand mixer or handheld electric mixer. Beat on medium speed for 5 minutes, stopping to scrape down the bowl as needed. Stop to add the cinnamon and cornstarch; beat on low speed just until incorporated. On low speed, gradually add the eggs; once they are all incorporated, stop to scrape down the bowl.
4. Mash or puree the beans with 1 cup of the milk in a separate bowl, then add to the mixing bowl; beat on low speed until well incorporated, then add the remaining cup of milk, the food coloring if using, and the lemon extract, beating until well blended. The filling mixture might look slightly curdled; that is OK.
5. Heat oven to 400 degrees.
6. Divide the filling evenly between the dough-lined pie plates smoothing each filling surface. Tuck under and crimp the dough around the edges. Bake for 10 minutes, then reduce the temperature to 325 degrees; bake for about 1 hour or until the filling is just set and the top and edges of the crust are nicely browned. Transfer the pies to wire racks to cool for at least 30 minutes before serving; cool completely before storing.

7. makes 12 to 24 servings

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