Home Party Dessert Recipe
1/07/2014
Sweet Potato Sonker
(for pie)
2 x 15oz boxes Pillsbury Just Unroll! Pie Crust
1 large egg, beaten
2 cups apple cider
4 lbs sweet potatoes, peeled, quartered lenghwise, and sliced 1/4" thick
1 cup packed light brown sugar
4 T unsalted butter, softened
2.5 T all purpose flour
2 T lemon juice
a t vanilla extract
3/4 t ground cinnamon
1/2 t ground allspice
1/4 t salt
1 T granulated sugar
(for custard sauce)
2 cups whole milk
1/4 cup sugar
2 t cornstarch
1/4 t ground cinnamon
1/8 t salt
1.5 t vanilla extract
>hot to make<
(for pie)
*Working on lightly floured counter, unroll 2 dough rounds.
*Brush half of 1 round with egg and overlap with second round.
*Roll out dough to 17" x 13" rectangle and fit into 13" x 9" baking dish.
*Cover with plastic wrap and refrigerate for 30 minutes.
*Repeat shaping and rolling with remaining 2 dough rounds; reserve beaten egg.
*Trim dough into rectangle and cut into ten 1" strips.
*Transfer dough strips to parchment lined rimmed baking sheet, cover with plastic, and refrigerate for 30 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Bring cider to boil in Dutch oven.
*Place steamer basket in Dutch oven and fill with sweet potatoes.
*Reduce heat to medium and cook, covered, until potatoes are nearly tender, 20 to 30 minutes.
*Remove and reserve sweet potatoes, leaving cider in pot.
*Cook cider over high heat until reduced to 1/2 cup, about 5 minutes.
*Combine drained sweet potatoes, brown sugar, reduced cider, butter, flour, lemon juice, vanilla, 1/2 t cinnamon, allspice, and salt in large bowl.
*Spread out sweet potato mixture on rimmed baking sheet and let cool to room temperature, about 20 minutes.
*Scrape cooled sweet potato mixture into dough lined dish and press into even layer.
*Brush edges of dough with reserved egg.
*With long side of dish facing you, lay 4 dough strips lenghwise over sweet potato mixture.
*Weave remaining 6 strips into lattice pattern.
*Press dough strips into bottom crust and trim edxcess.
*Fold dough sides inward under lip of baking dish and crimp with fork.
*Combine granulated sugar and remaining 1/4 t cinnamon in bowl.
*Brush dough with reserved egg and sprinkle with cinnamon sugar.
*Cover with aluminum foil and bake for 15 minutes.
*Uncover and bake until deep golden brown, 55 to 60 minutes, rotating dish halfway ghrough baking.
*Let sonker cool on wire rack for at least 1.5 hours before serving.
(for custard sauce)
*Meanwhile, bring milk, sugar, cornstarch, cinnamon, and salt to simmer in medium saucepan over medium heat.
*Reduce heat to medium low and cook, whisking frequently, until slightly thickened, about 15 minutes.
*Off heat, add vanilla.
*Transfer to bowl and let cool to room temperature, about 30 minutes.
*Serve with sonker.
-serves 12-
Note: This recipe came from "Cook's Country".
(for pie)
2 x 15oz boxes Pillsbury Just Unroll! Pie Crust
1 large egg, beaten
2 cups apple cider
4 lbs sweet potatoes, peeled, quartered lenghwise, and sliced 1/4" thick
1 cup packed light brown sugar
4 T unsalted butter, softened
2.5 T all purpose flour
2 T lemon juice
a t vanilla extract
3/4 t ground cinnamon
1/2 t ground allspice
1/4 t salt
1 T granulated sugar
(for custard sauce)
2 cups whole milk
1/4 cup sugar
2 t cornstarch
1/4 t ground cinnamon
1/8 t salt
1.5 t vanilla extract
>hot to make<
(for pie)
*Working on lightly floured counter, unroll 2 dough rounds.
*Brush half of 1 round with egg and overlap with second round.
*Roll out dough to 17" x 13" rectangle and fit into 13" x 9" baking dish.
*Cover with plastic wrap and refrigerate for 30 minutes.
*Repeat shaping and rolling with remaining 2 dough rounds; reserve beaten egg.
*Trim dough into rectangle and cut into ten 1" strips.
*Transfer dough strips to parchment lined rimmed baking sheet, cover with plastic, and refrigerate for 30 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Bring cider to boil in Dutch oven.
*Place steamer basket in Dutch oven and fill with sweet potatoes.
*Reduce heat to medium and cook, covered, until potatoes are nearly tender, 20 to 30 minutes.
*Remove and reserve sweet potatoes, leaving cider in pot.
*Cook cider over high heat until reduced to 1/2 cup, about 5 minutes.
*Combine drained sweet potatoes, brown sugar, reduced cider, butter, flour, lemon juice, vanilla, 1/2 t cinnamon, allspice, and salt in large bowl.
*Spread out sweet potato mixture on rimmed baking sheet and let cool to room temperature, about 20 minutes.
*Scrape cooled sweet potato mixture into dough lined dish and press into even layer.
*Brush edges of dough with reserved egg.
*With long side of dish facing you, lay 4 dough strips lenghwise over sweet potato mixture.
*Weave remaining 6 strips into lattice pattern.
*Press dough strips into bottom crust and trim edxcess.
*Fold dough sides inward under lip of baking dish and crimp with fork.
*Combine granulated sugar and remaining 1/4 t cinnamon in bowl.
*Brush dough with reserved egg and sprinkle with cinnamon sugar.
*Cover with aluminum foil and bake for 15 minutes.
*Uncover and bake until deep golden brown, 55 to 60 minutes, rotating dish halfway ghrough baking.
*Let sonker cool on wire rack for at least 1.5 hours before serving.
(for custard sauce)
*Meanwhile, bring milk, sugar, cornstarch, cinnamon, and salt to simmer in medium saucepan over medium heat.
*Reduce heat to medium low and cook, whisking frequently, until slightly thickened, about 15 minutes.
*Off heat, add vanilla.
*Transfer to bowl and let cool to room temperature, about 30 minutes.
*Serve with sonker.
-serves 12-
Note: This recipe came from "Cook's Country".
Labels: North Carolina pie recipe, sweet potato pie recipe, Sweet Potato Sonker recipe
12/03/2009
The Best Sweet Potate Pie
Pie Dough:
1 1/4 cup all-purpose flour
1/2 t salt
1 T granulated sugar
4 T unsalted butter, chilled.
cut into 1/4" pieces
3 T shortening, chilled
4~5 T ice water
Filling:
2 lbs sweet potatoes
2 T unsalted butter, softened
3 large eggs
2 egg yolks
1 cup granulated sugar
1/2 t ground nutmeg
1/4 t salt
2~3 T bourbon
1 T molasses (optional)
1 t vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar
>how to make<
*In food processor bowl fitted with steel blade, pulse flour, salt, and sugar to combine.
*Scatter butter pieces over flour mixture; cut butter into flour with five 1-second pulses.
*Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses.
*Turn mixture into medium bowl.
*Sprinkle 4 T ice water over mixture.
*With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of and; add up to 1 T more ice water if necessary.
*Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough 4" disk.
*Wrap in plastic and refrigerate at least 30 minutes, or up to 2 days, before rolling.
*Remove dough from refrigerator.
*Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12" disk about 1/8" thick.
*Fold dough in quarters, then place dough point in center of 9" pie plate; unfold dough.
*Working around circumference of pan, ease dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand.
*Trim edge to 1/2" beyond pan lip.
*Tuck rim of dough underneath itself so that folded edges are about 1/4" beyond pan lip; flute dough.
*Refrigerate pie shell for 40 minutes, then freeze for 20 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Press doubled 18" square of heavy-duty foil inside shell and fold back edges of foil to shield fluted edge; evenly distribute about 2 cups metal or ceramic pie weights over foil.
*Bake, leaving foil and wights in place until dough dries and lightens in color, 17 to 20 minutes.
*Carefully remove foil and weights by gathering sides of foil and pulling up and out.
*Bake until light golden brown, about 9 minutes longer.
*Remove from oven; reduce oven temperature to 350 degrees.
*Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave.
*Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer.
*Cool 10 minutes.
*Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin.
*Repeat with remaining sweet potatoes; you should have about 2 cups.
*While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
*Whisk together eggs, yolks, sugar, nut,meg, and salt in medium bowl; stir in bourbon, molasses(if using), and vanilla, then whisk in milk.
*Gradually add egg mixture to sweet potatoes, whisking gently to combine.
*Heat partially baked pie shell in oven until warm, about 5 minutes.
*Sprinkle bottom of pie shell evenly with brown sugar.
*Pour sweet potato mixture into pie shell over brown sugar layer.
*Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes.
*Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.
Note: This recipe was taken from "Cooks Illustrated".
Pie Dough:
1 1/4 cup all-purpose flour
1/2 t salt
1 T granulated sugar
4 T unsalted butter, chilled.
cut into 1/4" pieces
3 T shortening, chilled
4~5 T ice water
Filling:
2 lbs sweet potatoes
2 T unsalted butter, softened
3 large eggs
2 egg yolks
1 cup granulated sugar
1/2 t ground nutmeg
1/4 t salt
2~3 T bourbon
1 T molasses (optional)
1 t vanilla extract
2/3 cup whole milk
1/4 cup packed dark brown sugar
>how to make<
*In food processor bowl fitted with steel blade, pulse flour, salt, and sugar to combine.
*Scatter butter pieces over flour mixture; cut butter into flour with five 1-second pulses.
*Add shortening and continue cutting in until flour is pale yellow and resembles coarse cornmeal, with butter bits no larger than small peas, about four more 1-second pulses.
*Turn mixture into medium bowl.
*Sprinkle 4 T ice water over mixture.
*With rubber spatula, use folding motion to evenly distribute water into flour mixture until small portion of dough holds together when squeezed in palm of and; add up to 1 T more ice water if necessary.
*Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into rough 4" disk.
*Wrap in plastic and refrigerate at least 30 minutes, or up to 2 days, before rolling.
*Remove dough from refrigerator.
*Roll dough on lightly floured work surface or between two large sheets of plastic wrap to 12" disk about 1/8" thick.
*Fold dough in quarters, then place dough point in center of 9" pie plate; unfold dough.
*Working around circumference of pan, ease dough carefully into pan corners by gently lifting dough edges with one hand while pressing around pan bottom with other hand.
*Trim edge to 1/2" beyond pan lip.
*Tuck rim of dough underneath itself so that folded edges are about 1/4" beyond pan lip; flute dough.
*Refrigerate pie shell for 40 minutes, then freeze for 20 minutes.
*Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.
*Press doubled 18" square of heavy-duty foil inside shell and fold back edges of foil to shield fluted edge; evenly distribute about 2 cups metal or ceramic pie weights over foil.
*Bake, leaving foil and wights in place until dough dries and lightens in color, 17 to 20 minutes.
*Carefully remove foil and weights by gathering sides of foil and pulling up and out.
*Bake until light golden brown, about 9 minutes longer.
*Remove from oven; reduce oven temperature to 350 degrees.
*Prick sweet potatoes several times with fork and place on double layer of paper towels in microwave.
*Cook at full power for 5 minutes; turn each potato over and continue to cook at full power until tender, but not mushy, about 5 minutes longer.
*Cool 10 minutes.
*Halve each potato crosswise; insert small spoon between skin and flesh, and scoop flesh into medium bowl; discard skin.
*Repeat with remaining sweet potatoes; you should have about 2 cups.
*While potatoes are still hot, add butter and mash with fork or wooden spoon; small lumps of potato should remain.
*Whisk together eggs, yolks, sugar, nut,meg, and salt in medium bowl; stir in bourbon, molasses(if using), and vanilla, then whisk in milk.
*Gradually add egg mixture to sweet potatoes, whisking gently to combine.
*Heat partially baked pie shell in oven until warm, about 5 minutes.
*Sprinkle bottom of pie shell evenly with brown sugar.
*Pour sweet potato mixture into pie shell over brown sugar layer.
*Bake until filling is set around edges but center jiggles slightly when shaken, about 45 minutes.
*Transfer pie to wire rack; cool to room temperature, about 2 hours, and serve.
Note: This recipe was taken from "Cooks Illustrated".
Labels: pie dough, pie recipe, sweet potato filling, sweet potato pie recipe, Thanksgibing pie
