Sweet Potato Pie With Cornmeal Crust Food

CORNMEAL SWEET POTATO PIE

Steps:

• If using fresh sweet potatoes, peel potatoes. Cut off woody portions and ends; discard. Cut sweet potatoes into quarters. In a covered large saucepan, cook sweet potatoes in enough boiling, salted water to cover for 25 to 35 minutes or until tender; drain.
• In a medium bowl, mash drained fresh or canned sweet potatoes (you should have 1-1/2 cups). Reserve any remaining sweet potatoes for another use. Stir in brown sugar, butter, orange peel, cinnamon, ginger, and nutmeg. Whisk in eggs and half-and-half.
• Place Cornmeal Pastry shell on oven rack; pour in filling. Cover edge of pie with foil. Bake in a 375 degree F oven for 30 minutes.
• Remove foil. Sprinkle with Pecan Streusel Topping. Bake for 18 to 20 minutes more or until a knife inserted near center comes out clean. Cool on wire rack for 30 minutes. Chill at least 2 hours before serving; cover for longer storage. Makes 8 servings. Cornmeal Pastry
• In a medium bowl, stir together all-purpose flour; yellow cornmeal; sugar; and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Repeat moistening dough, using 1 tablespoon cold water at a time until all the dough is moistened. Form into a ball.
• On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate; ease pasty into pie plate, being careful not to stretch pastry. Trim to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge high. Do not prick. Pecan Streusel Topping
• In a small bowl, stir together all-purpose flour, packed brown sugar, ground cinnamon, and ground nutmeg. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in toasted, coarsely chopped pecans. Refrigerate prepared cornmeal pastry and pecan streusel topping, covered, up to 3 days.

SWEET-POTATO PIE WITH CORNMEAL CRUST

Steps:

• Crust: Preheat oven to 375 degrees, with racks in upper and lower thirds. Pulse flour, cornmeal, salt, and sugar in a food processor to combine. Add butter and pulse until pea-size clumps form. Whisk together egg yolk and 2 tablespoons ice water in a small bowl. Drizzle over flour mixture; pulse until mixture just begins to hold together when pinched. (If too dry, drizzle with another tablespoon ice water, and pulse a few more times.) Transfer dough to a piece of plastic wrap, loosely cover, and press into a disk. Refrigerate until firm, at least 30 minutes and up to 1 day.
• Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie dish. Trim edges, leaving a 1/2-inch overhang. Fold edge of dough under itself until flush with edge of dish.
• Gather dough scraps, reroll, and stamp out various leaf shapes with cookie cutters. Transfer to a parchment-lined baking sheet. Whisk egg white with 1 teaspoon water in a small bowl; brush over cutouts. Refrigerate crust and cutouts until firm, about 30 minutes.
• Line piecrust with parchment; fill with pie weights or beans. Bake on upper rack until bottom is dry, 20 to 25 minutes. Remove parchment and weights; return to oven. Place sheet with cutouts on lower rack; bake crust and cutouts until golden, 10 to 15 minutes. (If edges of crust are browning too quickly, tent with foil.) Let cool completely.
• Filling: While crust is cooling, pierce potatoes with a fork; place on a parchment-lined rimmed baking sheet. Bake until very soft, 1 hour to 1 hour, 15 minutes. When cool enough to handle, scoop flesh from skins. Transfer 2 cups flesh to a food processor (reserving remainder for another use); puree with milk, butter, eggs, sugar, salt, cinnamon, nutmeg, and ginger until smooth.
• Pour filling into piecrust; smooth top. Bake until edges are puffed slightly and center is set, 1 hour to 1 hour, 20 minutes. (If crust is browning too quickly, tent with foil.) Let cool completely. Top with leaf cutouts and serve, with whipped cream.

SWEET POTATO PIE WITH CORNMEAL PASTRY

Steps:

• In medium bowl, mix flour, cornmeal and 1/4 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch deep-dish glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1/2 inch from rim of plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat eggs slightly. Stir in remaining filling ingredients except whipped cream. Pour into pastry-lined pie plate.
• Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 minutes longer.
• In small bowl, mix all streusel ingredients until crumbly. Sprinkle streusel over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. Serve with whipped cream.

SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

SWEET POTATO PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling, Place sweet potatoes in a medium saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 13-15 minutes. Drain potatoes; return to pan. Mash until very smooth; cool to room temperature. , In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, two cups mashed sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into crust. Bake for 15 minutes. Reduce heat to 350°; bake until set or a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack. Refrigerate leftover.

SWEET POTATO/STREUSEL PIE WITH CORNMEAL PASTRY

Steps:

• To prepare the pastry: Prepare a deep-dish 10-inch pie plate.
• Mix flour, cornmeal and salt in a medium bowl.
• Cut in the shortening, using a pastry blender, until size of small peas.
• Sprinkle with cold water (1 tbsp at a time), tossing with a fork until all flour is moistened, and pastry almost cleans sides of bowl (1-2 tsp of extra water may be added if necessary).
• Gather the pastry into a ball.
• Shape into flattened round onto lightly floured surface.
• Roll out pastry into a circle 2-inches larger than the outer sides of the deep-dish pie plate.
• Place the pastry into pie plate; pressing firmly against bottom and sides.
• Trim and flute pastry edge.
• Heat oven to 425°F.
• Set oven rack to lowest position.
• In a bowl, beat eggs well.
• Stir in all remaining filling ingredients; mix well.
• Pour into prepared pastry-lined pie plate.
• Bake for 15 minutes.
• Meanwhile, prepare streusel topping by mixing all four ingredients.
• Reduce oven temperature to 350°F.
• Bake for 35 minutes longer.
• Remove from oven; sprinkle streusel topping over pie.
• Bake about 10 minutes longer, or until a knife inserted in center, comes out clean.
• Cool completely on wire rack, about 2 hours.
• Serve with whipped cream.

SWEET POTATO PIE-STUFFED CORNBREAD

Steps:

• For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice.
• Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray.
• Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside.
• Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.)
• Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.)
• Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving.

TOMATO PIE WITH CORNMEAL CRUST

Steps:

• Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
• For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
• Preheat the oven to 400 degrees F.
• Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
• Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
• Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

SWEET POTATO PIE

Steps:

• Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
• Meanwhile make the dough: Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine. Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days. (To make the dough by hand, see below.)
• Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
• Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. (See how to). Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
• Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more. Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack
• When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.
• Heat oven to 350 degrees F. Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture. Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

VEGGIE POT PIE WITH CORNMEAL PIE CRUST

Steps:

• For the crust: Combine the flour, cornmeal, and salt in a food processor and pulse to combine. Add the butter and pulse just until it resembles coarse crumbs.
• In a small bowl, whisk together the egg yolk and 2 tablespoons ice water. With the processor running, drizzle in the yolk mixture. The dough should just come together. If it looks dry add more water, up to 4 tablespoons.
• Turn the dough out onto a floured surface and knead until it comes together; it will be stiffer than a regular pie crust because of the cornmeal. Divide into four pieces, press into discs, and wrap in plastic wrap. Refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F.
• For the filling: Toss the potatoes, yam, parsnips, celery and mushrooms with 4 tablespoons oil.
• Season with salt and pepper and spread evenly on a baking sheet. Roast, tossing once halfway through, until golden brown, about 20 to 25 minutes. You don't want to cook these all the way though since they will cook more in the pot pie. (They should be al dente, but starting to get some color.)
• Combine the flour and remaining 4 tablespoons oil in a saucepan over medium heat and cook until smooth and bubbly like pancake batter, about 3 minutes. Whisk in the mushroom broth. Simmer until thick enough to coat the back of a spoon. Season to taste and remove from the heat.
• Add the roasted veggies to the mushroom broth along with the peas, thyme, rosemary and sherry vinegar. Divide the filling among four 8-ounce ramekins.
• Remove the dough from the fridge and roll each into a 5-inch disc. Wet the rim each ramekin and lay a crust over the top. Poke each 5 or 6 times with a fork and place in the oven. Bake until the crust is golden brown, about 20 to 25 minutes.

STEPHANIE L. TYSON'S SWEET POTATO CORNBREAD

Steps:

• Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
• Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
• Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.

SWEET POTATO PIE I

Steps:

• Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
• Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

SWEET POTATO PIE

Steps:

• In a mixing bowl, cream butter and sugar.
• Add eggs; mix well.
• Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
• Pour into pie shell.
• Bake at 425 degrees for 15 minutes.
• Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
• Cool; Store in refrigerator.