Sweet Potato Pie With Ginger Streusel Food

ORANGE SWEET POTATO PIE WITH GINGER STREUSEL

Steps:

• In a food processor, combine the flour, sugar and salt; cover and pulse to blend. Add the butter, soda and vinegar; cover and pulse until mixture resembles coarse crumbs., While processing, gradually add water just until moist crumbs form. Shape into a disk; wrap in plastic and refrigerate for 30 minutes or until easy to handle., Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, whisk the eggs, sweet potatoes, milk, sugar, brown sugar, butter, orange zest, cinnamon, vanilla, salt, cloves and allspice until blended. Pour into crust. Bake at 400° for 30 minutes., Meanwhile, in a food processor, combine the cookies, butter, sugar and flour. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil. Bake 15-20 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat cream until it begins to thicken. Add sugar and maple syrup; beat until stiff peaks form. Serve with pie. Refrigerate leftovers.

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 PIE WITH GINGER STREUSEL

Steps:

• 1. Preheat oven to 400 degrees. On a floured surface, roll out pie dough and fit to your pie dish.
• 2. If you haven't already, boil your peeled sweet potatos until they are completely cooked. Once soft, puree sweet potatos until smooth. Add some half and half (about a tbsp) if they are not pureeing easily.
• 3. Add pureed sweet potatos, evaporated milk, sugars, and eggs to a large bowl. Mix together. Add in spices, salt, vanilla, and butter. Mix until completely combined. Stir in orange zest.
• 4. Pour filling into pie shell. Bake for 30 minutes.
• 5. While pie is baking, prepare the ginger streusel. In a food processor, combine cookies, butter, sugar and flour. Pulse until mixture is combined and very crumbly.
• 6. Remove pie after baking for 30 minutes and sprinkle streusel on top. Return pie to oven and bake for an additional 13 minutes.
• 7. Let cool. In a cold bowl, mix together cream, syrup, and sugar. Continue to mix until the cream thickens and forms whipped cream. Dollop on pie and sprinkle cinnamon sugar on top.

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/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.

WORLD'S BEST SWEET POTATO PIE

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 40 to 50 minutes. Drain water, peel sweet potatoes, and mash in a bowl.
• Preheat oven to 425 degrees F (220 degrees C).
• Mix butter and eggs together in a bowl until smooth; stir into mashed sweet potatoes. Mix milk, sugar, flour, vanilla extract, nutmeg, baking powder, and lemon juice into sweet potato mixture; pour into the 3 pie shells.
• Bake in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue to bake until a toothpick inserted in the center of a pie comes out clean, about 40 minutes more. Cool pies for 15 to 30 minutes before refrigerating to cool completely, 1 to 2 hours.

LUSCIOUS SWEET POTATO PIE WITH GINGERSNAP STREUSEL

Steps:

• Combine 2 cups gingersnap crumbs and 1/3 cup melted butter; stir well. Firmly press crumb mixture over bottom and up sides of a 9 1/2-inch deep-dish pie plate. Bake at 350 degrees for 6-8 minutes. Cool.
• Stir together sweet potatoes and the next 5 ingredients; pour into prepared crust. Bake at 350 degrees for 20 minutes.
• Combine 2/3 cup crushed gingersnaps, 1/3 cup brown sugar, and flour; cut in 2 tablespoons butter with a pastry blender or fork until mixture is crumbly.
• Sprinkle streusel over pie, and bake 15 more minutes. Cover pie with aluminum foil, and bake for 25 more minutes or until set.
• Remove foil and cool on wire rack.
• Don't forget to serve this with fresh whipped cream.

SWEET POTATO GINGERSNAP STREUSEL PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 425°F
• For filling, mash or process baked (peeled) sweet potatoes, set aside. Cream brown sugar and cream cheese, add remaining filling ingredients and sweet potatoes, mix until smooth.
• For crust topping, crush gingersnap cookies (in ziploc with rolling pin or with food processor). Cut butter into crushed cookies until crumbly. Sprinkle over bottom of store-bought crust.
• Poor sweet potato mixture into prepared pie crust. Bake on cookie sheet 15 minutes. Reduce oven temp to 350F; bake 20 minutes longer. Meanwhile, in small bowl, mix streusel ingredients, cutting in butter until crumbly. Carefully sprinkle streusel over pie filling. Bake 10-15 minutes longer or until knife inserted in center comes out clean and streusel is golden brown. Cool completely, about 3 hours. Serve with whipped cream, if desired. Store covered in refrigerator.