11/20/2011
Pumpkin and Sweet Potato Pie
Crust:
1 1/2 cups of flour
3/8 t salt
6 T cold butter, cut into pieces
3 T cold shortening, cut into pieces
1/4 cup of cold water
Filling:
1 1/4 lbs sweet potatoes, peeled and cut into 1" chunks
1 small cinnamon stick, broken into pieces
3 whole cloves
1" piece ginger, peeled and cut into 1/4" slices
15 oz solid pack can pumpkin
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2 T unsalted butter, melted and cooled
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 T flour
3/4 t salt
1/2 cup canned coconut milk
whipped cream for decoration
>how to make<
(for crust)
*Put flour and salt in work bowl and process a few seconds.
*Add butter and shortening and pulse just until coarse crumbs form.
*Add water and pulse until the dough just begins to hold together.
*Transfer the dough to a sheet of wax paper and shape into a slightly flattened disk.
*Wrap and refrigerate at least 1 hour up to 24 hours.
*Spray 10" pan very lightly with cooking spray.
*On a lightly floured surface, roll dough out to 1/4" thickness.
*Roll to a circle about 2" larger than pan.
*Carefully transfer dough to pan and ease into bottom and sides.
*Fold the overhanging dough under and crimp or flute.
*Preheat oven to 375 degrees.
*Line shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom.
*Bake on center oven rack 15 minutes.
*Carefully lift foil and weights out of pan and with a fork, lightly pierce dough that has puffed up.
*Continue baking 5 to 8 minutes or until set.
*Cool on a wire rack completely before filling.
(for filling)
*In a medium saucepan, combine sweet potatoes, cinnamon stick peaces, cloves, and ginger with enough water to just cover the contents.
*Bring to a boil, reduce heat and simmer 10 minutes, uncovered, or until the sweet potatoes are very tender when pierced with a knife.
*Drain potatoes, reserving 1/3 cup cooking liquid.
*Return sweet potatoes to the pot over low heat and toss to dry them a bit.
*Discard cinnamon and cloves.
*Force warm potatoes through a ricer, food mill or sieve.
*Let potatoes and liquid cool.
*Preheat oven to 350 degrees.
*In a large bowl, whisk pumpkin with sweet potato puree.
*Whisk in whole egg, egg yolk, melted butter and reserved spiced liquid.
*In a separate bowl, stir granulated and brown sugars with a whisk until any large lumps of brown sugar are gone.
*Sift flour and salt over the sugars; stir to blend.
*Add to pumpkin mixture and stir well until no pockets of sugar remain.
*Blend in coconut milk until smooth.
*Scrape filling into pie shell; smooth top.
*Bake 1 3/4 to 2 hours, turning pie several times to it bakes evenly.
(If the edges of the pastry darken too much before the filling is cooked, cover them with a pie shield or strips of foil.)
*The point of a thin bladed knife should come out clean when inserted into the center and the edges of the surface will be unevenly cracked.
*Transfer pie to a wire rack and let cool completely.
Crust:
1 1/2 cups of flour
3/8 t salt
6 T cold butter, cut into pieces
3 T cold shortening, cut into pieces
1/4 cup of cold water
Filling:
1 1/4 lbs sweet potatoes, peeled and cut into 1" chunks
1 small cinnamon stick, broken into pieces
3 whole cloves
1" piece ginger, peeled and cut into 1/4" slices
15 oz solid pack can pumpkin
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
2 T unsalted butter, melted and cooled
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 T flour
3/4 t salt
1/2 cup canned coconut milk
whipped cream for decoration
>how to make<
(for crust)
*Put flour and salt in work bowl and process a few seconds.
*Add butter and shortening and pulse just until coarse crumbs form.
*Add water and pulse until the dough just begins to hold together.
*Transfer the dough to a sheet of wax paper and shape into a slightly flattened disk.
*Wrap and refrigerate at least 1 hour up to 24 hours.
*Spray 10" pan very lightly with cooking spray.
*On a lightly floured surface, roll dough out to 1/4" thickness.
*Roll to a circle about 2" larger than pan.
*Carefully transfer dough to pan and ease into bottom and sides.
*Fold the overhanging dough under and crimp or flute.
*Preheat oven to 375 degrees.
*Line shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom.
*Bake on center oven rack 15 minutes.
*Carefully lift foil and weights out of pan and with a fork, lightly pierce dough that has puffed up.
*Continue baking 5 to 8 minutes or until set.
*Cool on a wire rack completely before filling.
(for filling)
*In a medium saucepan, combine sweet potatoes, cinnamon stick peaces, cloves, and ginger with enough water to just cover the contents.
*Bring to a boil, reduce heat and simmer 10 minutes, uncovered, or until the sweet potatoes are very tender when pierced with a knife.
*Drain potatoes, reserving 1/3 cup cooking liquid.
*Return sweet potatoes to the pot over low heat and toss to dry them a bit.
*Discard cinnamon and cloves.
*Force warm potatoes through a ricer, food mill or sieve.
*Let potatoes and liquid cool.
*Preheat oven to 350 degrees.
*In a large bowl, whisk pumpkin with sweet potato puree.
*Whisk in whole egg, egg yolk, melted butter and reserved spiced liquid.
*In a separate bowl, stir granulated and brown sugars with a whisk until any large lumps of brown sugar are gone.
*Sift flour and salt over the sugars; stir to blend.
*Add to pumpkin mixture and stir well until no pockets of sugar remain.
*Blend in coconut milk until smooth.
*Scrape filling into pie shell; smooth top.
*Bake 1 3/4 to 2 hours, turning pie several times to it bakes evenly.
(If the edges of the pastry darken too much before the filling is cooked, cover them with a pie shield or strips of foil.)
*The point of a thin bladed knife should come out clean when inserted into the center and the edges of the surface will be unevenly cracked.
*Transfer pie to a wire rack and let cool completely.
Labels: pumpkin and sweet potato pie recipe, Thanksgiving dessert recipe, Thanksgiving pie recipe
