Time 1h10m Yield 16 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Press the pie pastries into two 9-inch pie dishes. Place sweet potatoes into a large pot and cover with water; bring to a boil, reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Drain potatoes and let cool. Beat potatoes, sugar, eggs, milk, margarine, vanilla extract, lemon extract, cloves, and allspice together in a bowl until smooth; pour into the prepared crusts. Bake in the preheated oven until pies are set in the middle, 40 to 60 minutes.
Time 3h40m Yield 8 Number Of Ingredients 13 Steps:
Pre-measure all ingredients. In a medium bowl, sift flour and salt, together. Using the rubbing method (Fraisage), mix in chilled butter into the flour mixture, until the dough looks like course lumps. Inside the bowl, make a “well” in the center of the dough. Pour only he water into the center of the “well”. Using a plastic dough scraper, mix ingredients together. Dump onto lightly floured surface. Pull dough together. Half the dough with your hands and put one half on top of the other half and press down. Note: Your are encouraging more layers with this step. Press down and form into a disc. Wrap dough tightly in plastic. Place in refrigerator for 4-24 hours. Note: This gives the dough time to rest. After the dough has rested, remove from refrigerator and plastic wrap. Pre-heat oven to 425 degrees. Lightly dust your work surface with flour. Place dough on dusted surface and cut dough in half. Note: If you fo not need 2 pie crusts or a top crust, place the unused half back in the plastic wrap and refrigerate for up to 2 days. If it will be longer than 2 days, freeze the dough for later use. Dust a rolling pin with flour. Begin to roll the pie dough into a circular shape. Rotating dough a half turn after each roll. Note: If dough is sticking to the rolling pin or counter top, add a small amount of flour to these surfaces, and continue. If dough gets too warm, refrigerate for 5 minutes, remove and continue rolling out. Roll dough to 1/4" thick. Place rolling pin at one end of the dough edge. Pick up edge of dough and wrap over top of the rolling pin. Continue to roll pin, so that the dough is completely wrapped around it. Note: This is to prevent the dough from tearing, during transfer. Pick up rolling pin on either side and transfer dough to pie plate. Starting at the edge of pie plate furthest away from you, lay dough edge over the plate edge, so dough slightly hangs over the side. Continue to lay the dough over the pie plate, by continuously rolling the pin toward you. Gently press dough into the plate by using one hand to lift outer edges of dough, while using the other to lightly press the dough into the plate. With a paring knife, cut the excess over-hang of dough along the outside edge of the pie plate. If desired, egg wash the edges of the pie crust for a shiny, golden brown color. Line inside of pie plate (over the dough), with parchment paper, with a layer of foil on top. Fill the foiled surface with pie weights/beans. Place in pre-heated oven and blind bake for 15 minutes. After 15 minutes, remove paper, foil and beans from pan and “dock” (poke with a fork) the bottom of the pie crust. Wrap crust edges in foil or use a pie shield, in order to prevent the top edges from burning. Bake for 15 minutes longer. Note: This “drys out” the crust, so as to not have a soggy crust in the finished product. Let cool completely. Pre-heat oven to 400 degrees. Wash potatos and cut ends off. Pierce potatoes with fork. Rub down with butter. Place on lined baking sheet. Bake until fork pokes throughout potato with no resistance. Let cool. Deskin potatoes. Place bare potatoes in a large bowl. Using a hand mixer, beat potatoes on high speed, until smooth. Pour through fine, mesh sieve. Note: This will ensure a lump-free base and extract fibrous hairs, within the potatoes. Place mashed potatoes back into large bowl. Add eggs, one at a time. Beating well between each one. Add sugar, cinnamon and nutmeg. Beat well. Add in vanilla and cream. Beat until light and fluffy. Note: It should resemble cake batter. Pour batter into prepared pie crust. Level custard mixture. Pre-heat oven to 350 degrees. Note: If desired, use the dough scraps for shape cut-outs and place on top of raw pie and brush with egg wash. Move top rack to the upper, bottom-half of the oven. Note: This is to prevent over browning of the crust and cracking in the custard. Cover edges of pie crust with foil/pie shield. Place pie in oven, on top rack. Bake for 40 minutes. Note: The edges of the custard should be set, with a slightly jiggly center. Remove from oven and let cool completely on wire rack. When ready to serve, garnish with flavored whipped cream. Or, cover with a toasted, sugared pecan topping. Refrigerate for up to 3 days, or cover will and leave on counter top for 2 days. In the bowl of a stand mixer, whip cream to stiff peaks using the wire whisk attachment. Beat in bourbon. Note: DO NOT over whip. Put cream in pastry bag with a 1M tip and garnish pie with topping.
Time 50m Yield 2 pies Number Of Ingredients 13 Steps:
Place pie shells in 350°F oven for about 5 minutes, or till just barely brown; set aside. Place remaining pie ingredients in blender container and whirl till well-blended. Pour equally into the 2 pie shells. Place in 350°F oven; bake for 30 to 40 minutes, or till filling is set. (Note: if crust begins to get too brown during cooking, use strips of aluminum foil along the crust ridges to keep from over-browning) While pie is cooking, glaze may be prepared: Place ingredients for glaze into mixing bowl and blend with electric mixer until smooth. Drizzle glaze over pies while they are still warm.
Time 1h20m Yield 2 pies, 16 serving(s) Number Of Ingredients 10 Steps:
Puree all ingredients in a blender. I have to do this in 2 batches to fit all the ingredients. Pour each batch into a large container with a pouring spout (I use a plastic juice pitcher). Pour filling into a uncooked pie crust.(This recipe will make 2 deep dish pies). Bake in a 350 degree oven that has been preheated for approximately 1 hour. I cover the edges of the crust with foil to prevent over browning. I remove it after 30 minutes and rotate the pies so they cook evenly. Allow to cool completely before slicing. Enjoy!
Time 1h Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the sweet potatoes, eggs, evaporated milk, cinnamon, nutmeg, cloves and salt. Pour into the pie crust. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until a knife inserted in center comes out clean. Top with whipped topping or serve warm with vanilla ice cream.
Time 1h45m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Blend sweet potatoes with butter. Add eggs, sugar, nutmeg, vanilla and cinnamon; stir in milk. Turn into pastry shell and bake at 350 degrees for 1 1/2 hours.
Time 1h Yield 2-3 pies, 16 serving(s) Number Of Ingredients 10 Steps:
preheat oven to 350. dock thawed crust with a fork all over, bake for 10 minutes or until golden, set aside. Boil or bake potatoes until soft. peel potatoes while still warm and whip with a hand mixer to remove the strings. add butter, then mix. add sugar next. then add remaining ingredients. taste for sweetness. and pour into crusts. bake for 20-30 minutes or until set.
Number Of Ingredients 11 Steps:
PRE HEAT OVEN TO 375* IN A MEDIUM BOWL BEAT COOKED SWEET POTATOES UNTIL SMOOTH.MIX IN BUTTER AND SUGAR,BEAT IN EGGS ONE AT A TIME,MIX IN NUTMEG,SALT AND MILK, ADD SOUR CREAM, VANILLA EXTRACT AND FLOUR ,MIX WELL. POUR FILLING INTO PIE CRUST. BAKE IN THE CENTER OF THE OVEN FOR 60 TO 65 MIN. OR UNTIL KNIFE INCERTED IN THE CENTER COMES OUT CLEAN. COOL COMPLETELY BEFORE SERVING.
Time 1h10m Yield 8 Number Of Ingredients 15 Steps:
Place sweet potatoes and orange peel into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft, about 10 minutes. Drain well and let cool. Discard orange peel. Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust. Mash cooled sweet potatoes with a potato masher or fork. Mix in eggs until well blended. Add pineapple juice, butter, and vanilla extract; mix until combined. Mix in flour, cinnamon, nutmeg, ginger, cloves, and salt. Mix in sugar until dissolved. Blend in heavy cream using a whisk. Pour sweet potato mixture into the pie crust. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Place on a cloth on a table or window sill to cool down.
Time 1h20m Yield 6 Number Of Ingredients 8 Steps:
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the American cheese. Preheat oven to 375 degrees F (190 degrees C). Fit a crust into a 9-inch pie dish, and fill with the potato mixture. Place the top crust on the pie, roll the edges together and crimp with a fork to seal. Stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. Cut several vent holes in the top of the crust. Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.
