My Moms Sweet Potato Pie Food

MOM'S SWEET POTATO PIE

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.

SWEET POTATO PIE

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.

MY MOTHER'S SWEET POTATO PIE

Steps:

• Cook sweet potatoes.
• Pour in large bowl and add butter, sugar,milk and mix.
• Add flavoring, seasoning and raw eggs.
• Put in blender until smooth.
• Pour into 2 pie crusts, cook for 1 hour at 375 degrees.

MY MAMA'S SWEET POTATO PIE

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.

MY MOM'S SWEET POTATO PIE

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.

MY MOTHER'S SHEPHERD'S PIE

Steps:

• For the potato topping: Peel and cube the potatoes into 1-inch dice. Put in a large pot and add enough cold water to cover the potatoes by 1 inch. Season the water with salt and bring to a boil. Boil the potatoes until tender, about 10 minutes. Drain the potatoes and pass through a ricer. Add the milk, sour cream, melted butter and egg yolks to the potatoes and stir with a wooden spoon until smooth. Season with salt and pepper and reserve.
• For the filling: Preheat the oven to 375 degrees F.
• In a medium saute pan over medium heat, melt the butter with the olive oil. Add the pearl onions and cook, shaking the pan occasionally so the onions brown on all sides, until caramelized, about 5 minutes. Set aside.
• In a large ovensafe shallow braising pan, heat the canola oil over medium-high heat. Add the onions and rosemary and cook, stirring often, until the onions are slightly browned and soft, 3 to 5 minutes. Add the lamb and season with salt and pepper. Continue to cook until the lamb cooked through, 4 to 6 minutes. Add the tomato paste, flour and sherry vinegar and cook for 2 more minutes. Add the chicken stock, peas and carrots and pearl onions and bring to a boil. Season with salt and pepper and stir in the parsley.
• For the additional topping: Top the lamb mixture with an even layer of the potato topping. Drizzle with the melted butter and sprinkle with the Parmesan. Transfer to the oven and bake until the topping is lightly browned, about 40 minutes. Garnish with additional parsley.

MOM-MOM'S WHITE POTATO PIE

Steps:

• Preheat oven to 350°. In a small bowl, combine 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle half the mixture in the bottoms of both pie crusts; bake until lightly browned, 7-10 minutes. , Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, about 10-15 minutes, stirring occasionally. Drain. , In a large bowl, mash potatoes with butter; beat until fluffy. Add eggs, condensed milk and vanilla; mix well. Stirring continuously, slowly add evaporated milk; mix until smooth. Add remaining sugar, cinnamon and nutmeg; mix well. Pour potato mixture into prepared crusts; do not over-fill. Sprinkle with remaining cinnamon sugar mixture. Bake until pie is set or until a knife inserted in the center comes out clean, about 45 minutes. Cool on a wire rack 1 hour before serving. If desired, sprinkle with confectioner's sugar.

JO MAMA'S SWEET POTATO PIE

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.

MY MOMS SWEET POTATO PIE

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.