Lemon Potato Pie Food

WHITE POTATO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium mixing bowl mix sugar, baking powder, and salt, then add potatoes and butter or margarine; mix well. Gradually add whipping cream and milk, stirring until well blended. Stir in lemon rind, juice, vanilla, and nutmeg. Add beaten eggs and mix well.
• Pour mixture into pie shells and put in preheated oven. Bake for 55 minutes or until knife inserted in center comes out clean. Best when served cold.

FISH PIE WITH POTATO CRUST

Steps:

• Boil the potatoes for 10-15 mins until tender. Drain and mash with the nutmeg, cream, butter and some seasoning. Leave to cool slightly, then stir in the egg yolks and chill until ready to use.
• While the potatoes cook, make the sauce. Heat the butter in a large pan. Add the shallots, fennel seeds and star anise, and cook until the shallots are soft, about 5 mins. Add the vermouth, bubble and reduce until there is a syrupy glaze left - this will take 10-15 mins. Add the stock and continue bubbling until the liquid has reduced by half. Add cream and return to the boil for 2 mins, then strain and return to the pan.
• Heat oven to 200C/180C fan/gas 6. Add the fish pieces to the cream sauce and poach for 2 mins until just cooked. Fold through the peas, hard-boiled egg and herbs, season and add a little lemon juice. Portion the fish sauce into individual dishes or 1 large dish. Top with the mashed potato: either pipe on with a piping bag fitted with a star nozzle or simply spoon on top and rough up with a fork. Dot the top with a little extra butter, then bake for 15 mins for small dishes or 30 mins for a large one, until golden and bubbling.

LEMONY SWEET POTATO PIE

Steps:

• Preheat oven to 375°. Press mashed sweet potatoes through a sieve or food mill. In a large bowl, whisk the eggs, milk, water, butter and extracts. Stir in the sugar and sweet potatoes. Pour into shell., Bake until a knife inserted in the center comes out clean, 50-60 minutes. Cover edges with foil during the last 20 minutes to prevent overbrowning if necessary. Cool on a wire rack. Serve pie with whipped cream. Refrigerate leftovers.

AUNT VIVIAN'S SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
• Preheat the oven to 365˚F (185˚C).
• Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
• Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
• Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
• Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
• Cool the pies for 2 hours on a wire rack.
• Slice and serve.
• Enjoy!

SWEET POTATO PIE

Steps:

• Boil the sweet potatoes in a large pot of boiling water until tender, about 25 minutes. Allow to cool down, then peel.
• Place the sweet potatoes in a large mixing bowl along with the butter, cream, agave, cinnamon, nutmeg, almond extract, vanilla extract, salt and lemon zest. Mash and mix the ingredients together. Set aside.
• Preheat the oven to 350 degrees F.
• Lightly dust the pie crust with some cinnamon and nutmeg. Bake until light brown, about 10 minutes.
• Remove the pan from the oven and add all of the sweet potato filling. Roll out one of the pie dough pieces (reserve the other for another use) and slice into strips. Line the top of the pie with parallel strips of pie dough. Rotate the pan 90 degrees and arrange a second row of pie dough at a right angle to the first to create a checked look on top. Brush the top with the egg yolk and bake until the pie is firm, about 40 minutes.

MARYLAND WHITE POTATO PIE

Steps:

• Combine the potatoes, butter, sugar, baking powder and salt in medium bowl and mix well.
• Slowly add whipping cream and milk stirring as you go until you've got a smooth and even consistency.
• Add lemon juice, zest from two lemons, vanilla extract, nutmeg, and eggs. Mix well.
• Pour into crust and bake at 350° for 55 minutes. For a beautiful pie, top with thinly sliced lemon circles around the edge of the pie or, halve the circles and twist each into a bow, placing one for each slice with another slice in the middle. Your pie will look like a Maryland sunrise!

LEMON POTATOES

Steps:

• Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.

POTATO PIE

Steps:

• Boil the potatoes in salted water until cooked.
• Preheat oven to 425*F.
• Drain the potatoes well, add the milk and butter and mash until smooth, then stir in the cheese and seasoning.
• Butter a 1 1/2 to 2 pint pie dish and sprinkle with the breadcrumbs, pressing them to the base and sides with the back of a spoon.
• Spoon the potato and cheese mixture into the dish and rough up the top with a fork.
• Brush with the melted butter.
• Bake for 20 to 30 minutes or until golden brown.
• Serve with pickled beets or red cabbage and thick slices of crusty brown bread (buttered of course!).

GRAMMY'S LEMON CREAM PIE

Steps:

• Prepare the crust according to my Darn Good Whole Wheat Pie Crust recipe, either halving the recipe (it yields enough for 2 crusts) or freezing the second crust for a later time. (I recommend making the recipe as written and freezing the second crust. It will be great to have on hand and you are going to the effort anyway, so you might as well enjoy twice the crust!)
• Preheat the oven to 425 degrees F. Roll out the pie crust, then fit into a 9-inch wide pie plate that is 1 1/2 to 2-inches deep. Trim any overhang, then crimp the crust edges as desired. Line the crust with aluminum foil or parchment paper so that the foil/paper comes all the way up the sides of the dish and fits against the sides and bottom snugly. Fill the dish with dried beans or pie weights. Place in the preheated oven and bake until the edges are barely beginning to turn golden, 12 to 15 minutes. Remove the foil/paper and weights, then return the crust to the oven and continue baking until the bottom looks dry and lightly golden and the edges have browned, about 5 to 8 additional minutes. The bottom of the crust will puff a little as it bakes, but it will deflate again once removed from the oven. Let cool completely.
• Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed (or a whisk and some serious arm power), beat the eggs until thick and fluffy, about 2 to 3 minutes if using a mixer. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, switch from a mixer (or whisk) to a rubber spatula. Continue to cook the mixture over the simmering water, stirring constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 8 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula's back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
• In a large mixing bowl or a standing mixer fit with the paddle attachment, beat the cream cheese on medium-high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
• Up to 4 hours before serving, prepare the homemade whipped cream: In a large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not overbeat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

MOUTHWATERING PIE WITH CANNED SWEET POTATO

Steps:

• Preheat oven to 392°F.
• Get a bowl, add the flour and salt, then cut the butter into the flour mixture.
• Gradually add a tablespoon of cold water into the mixture. Blend it until the dough becomes smooth and soft.
• On a floured bench, knead the dough and shape it into a ball. Using a rolling pin, roll the dough out as 1/8-inch thickness. Next, use a 9-inch pie pan, and turn it upside down on top of the dough. Trace it, and cut it two inches bigger than the pie pan with the use of a sharp knife.
• Preheat oven to 425°F.
• Grab your food processor and place sweet potatoes, brown sugar, cinnamon, allspice, whipping cream, lemon juice, vanilla, and eggs.
• Blend until smooth. Pour pie into pie crust-lined pan.
• Bake the pie for 15 minutes. Then reduce the temperature to 350, bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
• Take it out from the oven then, let chill on a cooling rack. Serve and enjoy!

WHITE POTATO PIE

Steps:

• Preheat the oven to 350 °F.
• Mix the sugar, baking powder, and salt together in a large bowl.
• Combine the potatoes and butter with the sugar mix.
• Slowly, add the cream and milk. Keep stirring until the mixture is fully combined.
• Add the lemon rind, juice, vanilla, and nutmeg and stir in well.
• Slowly add the beaten eggs to the batter and mix until they are fully combined.
• Pour the potato batter into the pie shells and place them in a preheated oven.
• Bake for 40 minutes. To test if it's cooked, insert a metal skewer into the center of the cake. If it's cooked, it should come out clean. Leave the pies to cool completely.

SWEET POTATO PIE VIII

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine the potatoes and melted butter in a mixing bowl. Stir the eggs, sugar, milk, nutmeg, vanilla, lemon juice, and light whipping cream into the potato mixture. Beat until well blended and smooth; pour into the pie shell.
• Bake in preheated oven for 50 to 60 minutes, until toothpick inserted in center comes out clean. Serve warm or cold.

BLACK FOLKS SWEET POTATO PIE RECIPE

Steps:

• Grease a 9-inch pie pan and set it aside.
• See my recipe HERE for homemade almond flour pie crust, or you can use a store-bought pie crust, dough, or pie shell that may or may not come with its own pie pan.
• Pro tip: Use an Instant Pot pressure cooker to soften and peel the sweet potatoes quickly and almost effortlessly!
• Open the Instant Pot lid and fill the stainless-steel inner pot with water to the ½ mark.
• Add the scrubbed sweet potatoes to the pot of water.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 12 minutes to loosen the potato skin.
• When the cooking time is finished, allow a natural pressure release for at least 12 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Pour the water and sweet potatoes into a colander in the sink to drain the hot water from the potatoes.
• Once the sweet potatoes are cool to the touch, peel and discard the skin.
• Gather 3 cups of sweet potato flesh.
• Add to either the Instant Pot Ace blender or an electric mixer the sweet potato flesh, evaporated milk, brown sugar, egg, melted butter, vanilla extract, ginger, nutmeg, cinnamon, ground cloves, and salt.
• Pulse or mix until the ingredients are combined and smooth.
• Pour the sweet potato mixture into the pie crust.
• Bake the sweet potato pie at 350 degrees F: in a conventional oven for 28-30 minutes, in the Instant Pot Omni Plus oven for 24-26 minutes, or until the pie is puffed and firm in the center.
• Allow the sweet potato pie to cool for at least 2-4 hours before garnishing or slicing.
• Garnish with whipped cream and cinnamon sprinkled on top.
• Serve this Black folks' sweet potato pie recipe warm and enjoy!

LEMON POTATO PIE

Steps:

• Slice the potatoes very thinly.
• Boil them in water until they are just barely tender.
• Remove them from the water carefully, trying not to break the slices.
• Save 1/4 cup of the water.
• Juice the lemon.
• Mix the lemon juice, the sugar, and the 1/4 cup of potato water together in a pan.
• Simmer for 5 minutes while stirring occasionally.
• Add the potato slices to the mixture carefully and bring to a boil.
• Remove the lemon/potato mix from the stove and let it cool.
• Meanwhile heat the oven to 425 degrees.
• Put the pastry into a 9 inch pan.
• Put the potato slices in the pastry and then pour the syrup over top.
• Sprinkle the top with brown sugar and dot with butter.
• Bake for about 15 minutes.
• Reduce the heat to 350 degrees and bake it for 30 to 35 minutes more.
• This can be served at room temperature or chilled.