Bean Pie

Ingredients:

(Makes 2 pies):
2/3 c dried navy beans (or 2 c canned navy beans)
1/2 t baking soda
14 oz can evaporated milk
1 stick butter, room temperature
1 t nutmeg
1 t cinnamon
2 T cornstarch
2 c sugar
4 eggs
2 t lemon extract
2 pie crusts (recipe follows; store-bought works, too)

Crust:
2 1/2 c all-purpose flour
1 T sugar
3/4 t salt
1 c (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
About 6 T ice water (leave ice cubes in the water)

Note:
t: teaspoon
T: Tablespoon
c: Cup

Preparation:

Begin with the crusts. Mix flour, sugar and salt in a food processor. Add butter and pulse until a coarse meal forms. Gradually blend in enough ice water to form moist clumps. Gather the dough into a ball, divide in half and form into two balls. Flatten into disks. Wrap each disk in plastic and chill 2 hours or overnight. Then remove one crust disk from the refrigerator. Let it sit at room temperature for 5-10 minutes so it can soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle, or about 1/8-inch thick. Carefully place it onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides. Trim and crimp to leave a couple cm over the edge. To prepare for the filling, prick the bottom of the pie crust with a fork about 20 times.

To make the filling, soak the dry beans along with the baking soda overnight in water. Drain, then add 3 c of water for each cup of beans. Bring the beans to a boil and simmer partially covered for 60-90 minutes. When they are cooked, preheat oven to 350°F. In a blender, blend beans, butter, milk, eggs, nutmeg, cinnamon and corn starch about 2 minutes on medium speed. Pour mixture into a large mixing bowl. Add sugar and lemon extract and mix well. Then pour into the prepared pie shells. Bake about one hour, until golden brown.

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