We’ve crossed into November, or Gashkadino-Giizis, the Ojibwe name for the Freezing Over Moon. As the water freezes and snow begins to fall, many of us turn our attention toward upcoming gatherings with friends and family. Are you hoping to make something special to to share with others? We know just the thing! Sweet Manoomin Pie, or sweet wild rice pie.
If you’ve got a heritage pecan pie recipe, you need only exchange the pecans for cooked wild rice. Bonus points if you are able to pop some hand-parched wild rice to make for a crunchy top layer! If you don’t have a heritage recipe, don’t worry, we can help:
Sweet Manoomin Pie
PIE FILLING INGREIDIENTS:
1 cup white sugar
3 Tbsp brown sugar
1/2 tsp salt
1 cup corn syrup
3/4 tsp vanilla
1/4 cup melted butter
3 eggs and 1 egg yolk, beaten
1 heaping cup (give or take) cooked wild rice
1/4 cup (give or take) popped wild rice
PIE CRUST INGREDIENTS:
1 1/4 cup flour
1 scant tsp salt
1/3 cup lard
3 Tbsp(+) ice water
- To make the popped wild rice: Heat oil in a small sauce pan. Set ~1/4 cup wild rice in a small stainless steel fine mesh strainer. When the oil is hot, dip the mesh strainer and wild rice into the oil so that the rice is submerged. You’ll see the wild rice puff up instantly. The rice should only need to be submerged for 20-30 seconds. Remove the strainer from the oil, and dump the popped wild rice into a bowl lined with a paper towel.
- To cook the wild rice: Rinse the wild rice well. Simmer 1 cup of wild rice to 2 cups of water for about 25 minutes. 1 cup of dry wild rice will equal about 3 cups of cooked wild rice. Cook time varies, and is especially dependent on whether or not your wild rice is hand-parched. Hand-parched rice is always recommended. It is a higher quality product, and it cooks faster. Let the wild rice cool before adding it to the pie.
- To make the pie crust: Combine the flour and salt. Incorporate the chilled fat into the flour with your finger tips (not your warm palms). Stir in the ice water. Form loose bits into dough with your hands, and consider gently pushing out or rolling out the dough and folding into thirds 2-3 times to create layers. Wrap with cling wrap or homemade beeswax wrap into a ball or disk shape. Chill for 30 minutes to 2 days.
- To prepare the filling: Combine all ingredients (excluding the wild rice and popped wild rice). Once the pie crust is rolled out and prepped in the pie plate, distribute wild rice evenly on the bottom surface of the pie crust. Add a thin layer or the popped wild rice on top of that. Then pour the mixture of other ingredients over the top of the rice.
- To cook the pie: Place the pie in a 350-degree oven and cook for 50+ minutes. Don’t take it out of the oven until the middle is only slightly jiggly. Cover with foil if the pie is browned to your liking, but not yet sufficiently set.
- To eat the pie: Sit for a moment in silent, joyous contemplation of the journey this food and these ingredients have encountered on their way to your table. Think lovely thoughts about the people with whom you will share your pie. Serve a la mode or with a dollop of homemade whipped cream.