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Recipe: Allspice Sweet Potato Pie
Similar Categories: Allspice, Sweet, Potato, Pie
Serving Size : 8
2 large sweet potatoes (about 1 3/4 pounds total)
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup shortening
4 tablespoons ice water -- (4 to 5)
1 cup packed dark brown sugar
3/4 cup whipping cream
3 eggs -- slightly beaten
1 1/2 teaspoons ground allspice
1 teaspoon vanilla
1 teaspoon finely shredded orange peel
1/4 teaspoon salt
Whipped cream (optional)
Sliced kumquats (optional)
Pierce sweet potatoes with a fork. Microwave on high (100%) power for 10
to 12 minutes or until tender, turning sweet potatoes over halfway
through cooking. Cut sweet potatoes open; cool completely.
For crust: In a medium bowl, stir together flour, granulated sugar, the
1 teaspoon allspice, and 1/4 teaspoon salt. Using a pastry blender, cut
in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the
ice water over part of the flour mixture; gently toss with a fork. Push
moistened dough to side of bowl. Repeat moistening flour mixture, using
1 tablespoon of the remaining ice water at a time, until all mixture is
moistened. Form dough into ball. On lightly floured surface, use your
hands to slightly flatten dough. Roll dough from center to edge into
circle about 12 inches in diameter.
Transfer dough to a 9-inch pie plate without stretching it. Trim to 1/2
inch beyond edge of pie plate. Fold under extra dough. Crimp edge as
desired. Do not prick dough.
Preheat oven to 375F. For filling: Scrape flesh from cooled sweet
potatoes into a medium bowl; mash until smooth. Measure enough mashed
sweet potato to equal 112 cups. In a medium bowl, combine mashed sweet
potato, brown sugar, whipping cream, eggs, the 11/2 teaspoons allspice,
the vanilla, orange peel, and 1/4 teaspoon salt.
Pour filling into prepared pie plate.
To prevent overbrowning, cover edge of pie with foil. Carefully transfer
pie to oven rack. Bake for 25 minutes. Remove foil. Bake for 20 to 25
minutes more or until knife inserted near the center comes out clean and
the edge is puffed. Cool on a wire rack. Cover and refrigerate pie
within 2 hours. If desired, serve pie with whipped cream and sliced
kumquats.
2 large sweet potatoes (about 1 3/4 pounds total)
1 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon ground allspice
1/4 teaspoon salt
1/3 cup shortening
4 tablespoons ice water -- (4 to 5)
1 cup packed dark brown sugar
3/4 cup whipping cream
3 eggs -- slightly beaten
1 1/2 teaspoons ground allspice
1 teaspoon vanilla
1 teaspoon finely shredded orange peel
1/4 teaspoon salt
Whipped cream (optional)
Sliced kumquats (optional)
Pierce sweet potatoes with a fork. Microwave on high (100%) power for 10
to 12 minutes or until tender, turning sweet potatoes over halfway
through cooking. Cut sweet potatoes open; cool completely.
For crust: In a medium bowl, stir together flour, granulated sugar, the
1 teaspoon allspice, and 1/4 teaspoon salt. Using a pastry blender, cut
in shortening until pieces are pea-size. Sprinkle 1 tablespoon of the
ice water over part of the flour mixture; gently toss with a fork. Push
moistened dough to side of bowl. Repeat moistening flour mixture, using
1 tablespoon of the remaining ice water at a time, until all mixture is
moistened. Form dough into ball. On lightly floured surface, use your
hands to slightly flatten dough. Roll dough from center to edge into
circle about 12 inches in diameter.
Transfer dough to a 9-inch pie plate without stretching it. Trim to 1/2
inch beyond edge of pie plate. Fold under extra dough. Crimp edge as
desired. Do not prick dough.
Preheat oven to 375F. For filling: Scrape flesh from cooled sweet
potatoes into a medium bowl; mash until smooth. Measure enough mashed
sweet potato to equal 112 cups. In a medium bowl, combine mashed sweet
potato, brown sugar, whipping cream, eggs, the 11/2 teaspoons allspice,
the vanilla, orange peel, and 1/4 teaspoon salt.
Pour filling into prepared pie plate.
To prevent overbrowning, cover edge of pie with foil. Carefully transfer
pie to oven rack. Bake for 25 minutes. Remove foil. Bake for 20 to 25
minutes more or until knife inserted near the center comes out clean and
the edge is puffed. Cool on a wire rack. Cover and refrigerate pie
within 2 hours. If desired, serve pie with whipped cream and sliced
kumquats.
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