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.

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!).

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!

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!

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.

WORLD'S BEST LEMON PIE

Steps:

• In a medium saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in water. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat. Gradually stir 1 cup of hot mixture into egg yolks; return all to saucepan. Bring to boil. Cook and stir for 2 minutes. Remove from the heat. Stir in the butter, lemon juice and zest until smooth. Pour into pastry shell. In a bowl, beat egg whites and salt until stiff but not dry peaks are formed. Gradually beat in sugar until soft peaks form. Spread over pie, sealing edges to pastry. Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store any leftovers in the refrigerator.

GREEK LEMON POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes in a single layer in a large baking dish or roasting pan.
• Mix water, lemon juice, olive oil, mustard, oregano, salt, and pepper together. Pour over the potatoes and stir to coat.
• Bake in the preheated oven, carefully turning over halfway through, until potatoes are tender and nearly all excess liquid has evaporated, 75 to 90 minutes.

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.

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.

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.

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!

SWEET POTATO PIE RECIPE

Steps:

• First, began by washing your potatoes.
• Then, put them in a large pot to boil on high heat for about 30 minutes or fork tender.
• After your sweet potatoes have boiled, and they are fork tender set them aside in a bowl.
• Allow your potatoes to cool a bit before you begin to peel them.
• After you've peeled your sweet potatoes, place them in a separate bowl.
• Chop your 1 stick of unsalted butter into chunks and add them to your sweet potatoes. The unsalted butter should melt over the potatoes, because they are still warm.
• Next, add in your 1 cup of sugar, 1/2 teaspoon of cinnamon, and a 1 tablespoon of vanilla or lemon extract.
• Then, add in your 1 cup of whole milk, and 2 eggs.
• Using a mixer, mix all of your ingredients together.
• When you've finished use a large wooden spoon to ensure, you have no lumps in your pie mixture.
• For your store bought pie crusts, cut about 4-5 slits in your pie crust, so the crust remains flat. Place the pie crusts in the oven on 325 degrees for about 10 minutes. This will ensure that the bottom of your pie crust will be done.
• Remove the pie crusts from the oven and allow them to cool. Then, begin to pour your pie mixture into your crust.
• Use your wooden spoon to smooth out any lumps.
• Next, place your pie or pies in the oven on 325 degrees for about 45 minutes or until the sweet potato pies are firm to the touch.
• After you remove your pies from the oven you can set them aside and allow them to cool.