SWEET-POTATO PIE WITH CORNMEAL CRUST
Familiar pie spices -- cinnamon, nutmeg, and fresh ginger -- give the pureed filling unmistakable autumnal flavor. Reroll the pastry scraps and cut out leaf shapes, baking them on their own and scattering them across the top for an effect mimicking nature's seasonal shift.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 7h10m
Number Of Ingredients 17
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
Enjoy a classic pie made southern style with cornmeal pastry and topped with lots of whipped cream!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 18
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.
Nutrition Facts : Calories 445, Carbohydrate 63 g, Cholesterol 54 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg
SWEET POTATO/STREUSEL PIE WITH CORNMEAL PASTRY
The absolute best sweet potato pie recipe around. I have been making this forever. It has a fantastic flaky, melt-in-your-mouth cornmeal crust, with a delicious streusel topping...this is well-worth the effort to prepare, and actually is not hard to make, just takes a bit of time.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h25m
Yield 1 deep dish 10inch pie
Number Of Ingredients 18
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.
Nutrition Facts : Calories 3598.8, Fat 163.9, SaturatedFat 52.9, Cholesterol 575.4, Sodium 2635.9, Carbohydrate 484.1, Fiber 27.3, Sugar 260.8, Protein 65.8
CORNMEAL SWEET POTATO PIE
Sweet potatoes replace pumpkin in this Southern sweetened vegetable pie recipe, an adaptation of sweet potato pies popular for decades. The cornmeal pastry and struesel topping can be made up to 3 days before assembling the pie.
Provided by BHG Test Kitchen
Time 40m
Number Of Ingredients 23
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 STREUSEL PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 to 3 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.)
- Roll out the dough into a 13-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least30 minutes.
- Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely.
- Make the topping: Combine the flour, nuts, brown sugar, butter and salt in a medium bowl; squeeze into clumps, transfer to a plate and freeze until hard, about 30 minutes.
- Meanwhile, make the filling: Gently whisk the sweet potato, evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg in a large bowl. Pour into the crust. Transfer to a baking sheet and bake 30 minutes. Scatter the topping on the pie and continue baking until the center is almost set but still jiggles slightly, 30 to 45 more minutes. Transfer to a rack and let cool completely.
SWEET POTATO PIE
Shine a spotlight on sweet potatoes with this pie. The creamy potatoes work beautifully for the filling, which is encased in a crumbly shortcrust pastry
Provided by Adam Bush
Categories Dessert
Time 1h45m
Number Of Ingredients 9
Steps:
- Fill a large pan with boiling water from the kettle and set over a medium-high heat. Cook the whole, unpeeled sweet potatoes for 30 mins until very tender when pierced with the tip of a sharp knife. Drain well and leave to cool for 10 mins, then peel.
- Heat the oven to 180C/160C fan/gas 4. Unravel the shortcrust pastry and use it to line a 23cm fluted tart tin. Line with baking parchment and fill with baking beans, then bake for 20 mins. Remove the parchment and beans and bake for another 5 mins.
- Tip the peeled sweet potatoes into a large bowl with the butter and mash with a potato masher until completely smooth. Tip in the sugar, milk, eggs, spices and vanilla and whisk until everything is combined and smooth.
- Tip the sweet potato filling into the pastry case, smoothing the top with a spatula. Bake for 50-55 mins until the pastry and the surface of the pie is golden and the middle is set. Leave to cool completely in the tin, then remove to a cake stand or serving plate and cut into slices to serve.
Nutrition Facts : Calories 415 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 31 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
SWEET POTATO-COCONUT PIE
From Mama Dip's Family Cookbook by "Mama Dip, Mildred Council" which I sent to my partner **Mandy** for the 2009 Cookbook Swap. I've had this in her restaurant in Chapel Hill, NC and it is tasty!
Provided by DeniseBC
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Put the potatoes in a bowl and add the butter, sugar, corn syrup, eggs, milk, salt, nutmeg, and ginger. Mix well.
- Stir in the coconut and pour into the pie shell. Bake for 40 minutes or until set.
Nutrition Facts : Calories 342.1, Fat 15.8, SaturatedFat 6.7, Cholesterol 72.4, Sodium 232, Carbohydrate 46.4, Fiber 2.9, Sugar 20, Protein 5.2
CORNMEAL PIE
"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 pies (8 servings each).
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs, one at a time. Add corn syrup, milk and vanilla; mix well. Fold in cornmeal and flour. Pour into pastry shells. , Bake at 350° for 25 minutes. Reduce heat to 300°. Bake 20-25 minutes longer or until set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack. Garnish with whipped cream if desired. Refrigerate leftovers.
Nutrition Facts : Calories 415 calories, Fat 20g fat (11g saturated fat), Cholesterol 77mg cholesterol, Sodium 269mg sodium, Carbohydrate 59g carbohydrate (35g sugars, Fiber 0 fiber), Protein 3g protein.
SWEET POTATOE PIE WITH CORNMEAL CRUST
Categories Phyllo/Puff Pastry Dough
Number Of Ingredients 19
Steps:
- Preparation 1. Prepare Crust: Whisk together first 5 ingredients in a medium bowl until well blended. Cut butter into flour mixture with a pastry blender or fork until mixture resembles small peas and is crumbly. 2. Sprinkle cold water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Place dough on a plastic wrap-lined flat surface, and shape into a disc. Wrap in plastic wrap, and chill 30 minutes. 3. Unwrap dough, and roll between 2 new sheets of lightly floured plastic wrap into a 12-inch circle. Fit into a 9-inch pie plate. Fold edges under, and crimp. Chill 30 minutes. 4. Preheat oven to 400°. Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour). 5. Meanwhile, prepare Filling: Bake sweet potatoes at 400° on a baking sheet 50 to 55 minutes or until tender. Let stand 5 minutes. Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins. 6. Whisk together eggs and granulated sugar until well blended. Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended. Pour mixture into Rosemary-Cornmeal Crust. 7. Bake at 400° for 20 minutes. Reduce heat to 325°, and bake 20 to 25 minutes or until center is set. Let cool completely on a wire rack (about 1 hour). Kitchen Express: Substitute 1/2 (15-oz.) package refrigerated piecrusts for cornmeal crust ingredients. Unroll on a lightly floured surface. Sprinkle with 1 Tbsp. plain white cornmeal and 2 tsp. chopped fresh rosemary. Lightly roll cornmeal and rosemary into crust. Fit into a 9-inch pie plate according to package directions. Fold edges under; crimp. Proceed as directed, beginning with Step 5.
SWEET POTATO PIE I
This recipe was shared with me by a special friend in Atlanta, GA. It has long been a favorite, and everyone who tastes it says it is the best they have ever had.
Provided by COUGAAR
Categories Desserts Pies Sweet Potato Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 389.4 calories, Carbohydrate 47.8 g, Cholesterol 78.2 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.5 g, SaturatedFat 9.8 g, Sodium 253.7 mg, Sugar 28.3 g
More about "sweet potatostreusel pie with cornmeal pastry recipes"
THE BEST SWEET POTATO PIE RECIPE | COOKIES AND CUPS
From cookiesandcups.com
CRAVINGS | SWEET POTATO STREUSEL PIE
From cravingsbychrissyteigen.com
CINNAMON STREUSEL SWEET POTATO PIE RECIPE - PILLSBURY.COM
From pillsbury.com
SWEET POTATO PIE WITH CORNMEAL PASTRY | RECIPE | SWEET POTATO PIE ...
From pinterest.ca
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
SWEET-POTATO PIE WITH CORNMEAL CRUST RECIPE - TARA …
From foodandwine.com
SAVORY SWEET POTATO PIE WITH PUFF PASTRY - WHERE IS MY SPOON
From whereismyspoon.co
RECIPE SWEET POTATO PIE WITH CORNMEAL PASTRY - YOUTUBE
From youtube.com
SWEET POTATO PIE WITH PECAN STREUSEL | WILLIAMS SONOMA
From williams-sonoma.com
SWEET POTATO PIE RECIPE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
SWEET POTATO PIE WITH CORNMEAL PASTRY
From pastrywiz.com
SWEET POTATO PIE WITH CORNMEAL PASTRY | RECIPE GOLDMINE RECIPES
From recipegoldmine.com
EASY SWEET POTATO PIE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
SWEET POTATO PIE WITH CORNMEAL CRUST FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
CHESS PIE - EVERYDAY PIE
From everydaypie.com
SWEET POTATO STREUSEL PIE FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
SWEET POTATO STREUSEL PIE FOOD - TOPNATURALRECIPES.COM
From topnaturalrecipes.com
SWEET STREUSEL RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
BUTTERY CORNMEAL PASTRY RECIPE - ASHLEY CHRISTENSEN - FOOD & WINE
From foodandwine.com
SWEET POTATOSTREUSEL PIE WITH CORNMEAL PASTRY RECIPES
From tfrecipes.com
CLASSIC SWEET POTATO PIE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SWEET POTATO STREUSEL PIE RECIPES
From tfrecipes.com
SWEET PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SWEET POTATO/STREUSEL PIE WITH CORNMEAL PASTRY RECIPE - FOOD.COM
From pinterest.com
BUTTER AND CLOVE AND CORNMEAL AND EVAPORATED MILK RECIPES
From supercook.com
SWEET POTATO SHEPHERD'S PIE - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
CLOVE AND CORNMEAL AND EVAPORATED MILK RECIPES - SUPERCOOK.COM
From supercook.com
CORNMEAL PASTRIES RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CLASSIC SWEET POTATO PIE - SOUTHERN BITE
From southernbite.com
SWEET POTATO PIE BETTY CROCKER RECIPE - THE WORLD RECIPE
From theworldrecipe.com
SWEET POTATO PIE WITH STREUSEL TOPPING — INSPIRATION APRON
From inspirationapron.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love