Ube Pies Purple Yam Or Purple Sweet Potato Pies Recipe 395

UBE PIES (PURPLE YAM OR PURPLE SWEET POTATO PIES) RECIPE - (3.9/5)

Steps:

• Boil the sweet potatoes until tender. Let them cool then peel and cut into small cubes. One and a half pounds of sweet potatoes will yield around 1 pound or roughly 3 cups cubed cooked sweet potatoes. Grind the cubed boiled sweet potatoes in a food processor. Add the coconut milk, condensed milk, and melted butter and mix well. My mom uses either coconut milk or evaporated milk but she says whole milk can be used as well. Adjust the sweetness by adding more or using less condensed milk. Position a rack in the lower third of the oven. Preheat the oven to 350°F. PIE CRUST: Roll the dough like you would when making a crust for a 9-inch pie. Cut 5-1/2- to 6-inch diameter circles using a paring knife and parchment paper (or a plastic container lid) as a guide. This size will give your baby pies a pretty little overhang on top. Cutting the Crust for Baby Pies. Transfer the cut dough carefully into the pockets of a regular 12-cup muffin pan and press it firmly. Pour 1 1/2 to 2 tablespoons of the purple sweet potato puree on top of the crust. Bake the baby pies for 45 to 55 minutes until the crust is golden brown. Cool completely. To add some crunch, sprinkle crushed walnuts on top. Alternatively, top these baby pies with strands of delicious macapuno or sweetened young coconut, which is traditionally paired with ube jam. PIE CRUST DOUGH: Sift together the flour, cornmeal, sugar and salt. Mix the chilled shortening and butter. Cut half of the shortening mixture into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Work it in lightly and do not overwork the dough because it will become dense and greasy. Cut the second half of the shortening mixture into the dough until it is pea-sized. If you don't have a pastry blender, you can use a fork. Leave it in firm, separate pieces, some fine and crumb like and the rest the size of peas. Sprinkle the dough with ice water. Blend the water gently into the dough until it just holds together. You may lift the ingredients with a fork, allowing the moisture to spread. If necessary add another teaspoon to a tablespoon of ice water to hold the ingredients together. It is important to add only enough water to make the dough hold together but be careful not to put so much as to cause excessive gluten to develop, which would make the pie crust hard or chewy and bread like. As a rule of thumb, the flour and fat mixture should be moistened only to the point where it forms small balls that hold together when pressed with your fingers. Divide the dough in half, shape each into a disk, wrap in plastic wrap. and refrigerate. Chilling the dough up to 12 hours tenderizes it, helps keep it from shrinking during baking, and makes it easier to handle. If the dough has been chilled longer than 30 minutes, let it stand until it feels firm yet pliable, like modeling clay, when pressed. If it is too cold, the dough will crack around the edges when rolled. Rolling the Dough. Roll the dough on a pastry cloth, pastry board, marble slab or on clean smooth countertop away from anything hot in your kitchen to avoid melting the fat. If the dough becomes too soft while rolling, loosen it from the work surface, slide a rimless cookie sheet beneath it, and refrigerate until it firms up. Lightly flour the work surface and the dough. Roll the dough from the center out in all directions, stopping just short of the edge. Check to make sure that the dough does not stick to the surface by sliding your hand beneath it. Scatter a little more flour on the work surface if it becomes too sticky. Rolling dough is like modeling clay. Seal cracks and splits by pushing the dough together with your fingers. Patch any holes, tears, or thin spots with dough scraps. Moisten one side with cold water and then firmly press them into place, with the moistened side down.

SWEET POTATO (YAM) PIE

Steps:

• Preheat oven to 350 degrees F.
• Roll out 1 pie crust and place it in a pie plate. Mix all of the remaining ingredients together and pour into the unbaked pie crust. Bake for 45 minutes or until pie is firm. Allow to cool completely.
• Mix flour, shortening, salt and sugar together with a pastry blender until well blended. Slightly beat egg, water and vinegar together with a whisk and pour over the well blended flour mixture. Mix all ingredients together with a fork. Divide crust into 4 equal parts. Roll each with a rolling pin and place into 4 pie pans. Flute edges of crust.

DAIRY-FREE PURPLE SWEET POTATO PIE RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
• Bake the sweet potatoes for 45-60 minutes, until very easily pierced with a fork.
• Reduce the oven temperature to 350°F (180°C).
• Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30-60 minutes, then transfer to the refrigerator to cool completely, about 1 hour.
• While the sweet potatoes cool, make the crust: In a food processor, pulse the pecans until broken down into pea-sized pieces. Add the dates, coconut oil, and salt. Blend for 20-30 seconds, until crumb-like in texture.
• Transfer the crust to a 9-inch pie dish. Using your fingers, press the crust into an even layer. Transfer the pie dish to the refrigerator to cool completely.
• Once the sweet potatoes have cooled completely, remove the skins. You should have about 4 cups of sweet potato flesh.
• Transfer the sweet potatoes to a food processor, along with the evaporated coconut milk, maple syrup, eggs, lemon juice, cinnamon, nutmeg, cloves, and salt. Blend for 60-90 seconds, until completely smooth.
• Pour the filling into the cooled pie crust and use a spatula to smooth the top.
• Bake the pie for 40-45 minutes, until the filling is set and slightly darkened in color. If the crust or filling is browning too quickly, cover with foil for the final 15 minutes of baking. Remove the pie from the oven and place on a wire rack to cool for about 30 minutes. Transfer to the refrigerator and cool completely, at least 2 hours, up to overnight.
• While the pie cools, make the coconut whipped cream: Scoop the coconut cream that has solidified at the top of the can into a medium metal bowl, leaving behind any coconut water left in the bottom. Reserve the coconut water for another use.
• Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
• Slice the pie and top with the coconut whipped cream.
• Enjoy!