Golden Pie

This has been a hard winter. Even now that it's spring, it is hard. The weather is cold, not in a crisp, renewing way, but in an invasive, corrosive, mildewy way. Cherry trees bloomed late this year, and even their blossoms look a little washed out and tired.

Golden Pie

Pastry for single crust pie
2 T olive oil
1 small yellow onion, small dice
2 stalks celery, small dice
2 large carrots, small dice
1 sweet potato, cubed
3-4 small golden beets, cubed
2 C dry sherry
1 C vegetable stock
16 oz heavy cream
2 T kosher salt
1/4 tsp. black pepper
2 T Berbere or similar spice mixture
2 T vinegar, such as red wine or cherry
3 large eggs

Preheat oven to 350. Roll pastry into a 13" circle and place into a 9" pie plate. Tuck overhanging edges under and press the pastry into your desired edge. Freeze for 30 minutes.
Prick the crust with a paring knife or fork to prevent air bubbles. Line the crust with aluminum foil and fill with pie weights. Bake until the sides begin to set, about 15 minutes, then remove the foil and weights and bake a further 10 minutes, until the entire shell is a pale golden color. Remove pie plate from oven and set on a rack to cool.
Heat a heavy bottomed pot over medium high flame. Add olive oil when the pot is hot, then saute the onions, celery, and carrots, seasoned with salt, until they have released their moisture and begun to color a bit. Deglaze the pot with sherry, and reduce by half.
Add the sweet potato, beets, and vegetable stock, and bring to a boil. Then cover the pot and place in the heated oven for 1 1/2 hours until the vegetables are tender.
Meanwhile, reduce the heavy cream by half. Pour the cream into a cold, large, heavy bottomed sauce pan, and heat to a boil. The cream will foam and rise a few times during the process. Make sure it does not boil over. When the cream takes on a slightly nutty aroma, remove it from the heat and season with salt and pepper.
When the vegetables are tender, remove from oven and add the reduced cream. Puree the mixture in a blender or food processor until smooth, then pass through a food mill or press through a tamis to refine the texture. Add the Berbere, and season to taste with salt, pepper, and vinegar.
Mix the eggs together, then pour into the vegetable mixture and combine thoroughly.
Pour the filling into the crust and bake until the edges are set and the center of the pie jiggles slightly. Cool at least one hour before serving.