Tag Archives: Pie

Sweet Potato Pie

Sweet Potato Pie

To all of my American friends and family I hope you enjoyed your Thanksgiving. I’m taking the holiday as a reminder to be thankful for the good people and blessings in my life.

 

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Sweet Potato Pie

My philosophy when it comes to dessert is usually If it’s not chocolate, why bother? While I don’t mind a coconutty treat or a caramel-flavoured delight, chocolate has a special place in my heart and on my dessert menu. Imagine my surprise when hubby introduced me to sweet potato pie. Magical, delicious sweet potato pie. There is a reason I only make this at Thanksgiving and Christmas time. It’s too tempting to resist, warmed and served with vanilla bean ice-cream. Now, if only I could get my chocolate habit down to two indulgences a year.

Sweet Shortcrust Pastry
from Modern Classics Book 2 by Donna Hay

Ingredients

2 cups flour
3 tbs caster sugar
150 g (5 oz) cold butter, diced
2-3 tbs ice water

Directions

Process the flour, sugar and butter in a food processor until it resembles fine breadcrumbs. With the motor running add enough water for the dough to cling together.
Knead lightly and wrap in plastic wrap. Allow to sit in the fridge for 30 minutes.
Preheat the oven to 180°C (350°F).
Roll out the dough between 2 sheets of baking paper until 2-3 mm (⅛ in) thick. Line the greased tart tin. Blind bake for 10 minutes. (I don’t do this next step unless it’s a big pie with thicker pastry – Remove the baking weights and bake for another 10 minutes or until the crust is golden.)

Sweet Potato Pie
Adapted from: Allrecipes.com View recipe and reviews here.

Ingredients

1 (1 pound/454 g) sweet potato
1/2 (115 g) cup butter, softened
1/2 cup (100 g) white sugar
1/2 cup (100 g) brown sugar
1/2 (120 ml) cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract

Directions

Peel sweet potato and boil until soft.
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 pie crust (see recipe above).
Bake at 350 degrees F (175 degrees C) for 45 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.

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Cherry Pie

Hubby’s facebook status on Thursday night: came home to discover his wife had baked a cherry pie from scratch! Just ‘cuz. He married well.

Cherry pie! Yes, I need to make a cherry pie. I guess I did make it just cuz. I’d never had a cherry pie before and I don’t really much care for cooked fruit but once I get an idea in my head it’s hard to let go. The pastry is Donna Hay shortcrust and the filling Joy of Cooking. No pre-made pie crusts in my house. I did realise afterwards I should have weaved the lattice on top. Next time!

 

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Aussie Meat Pies

Happy Australia Day!

Aussie Meat Pies

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Spinach and Cheese Pie

This was a throw-things-together-and-see-what-happens pie. Turned out well! I sauteed one 250g packet frozen spinach with some chopped leek, then mixed it with two 250g tubs of light/low-fat ricotta, a  little grated Parmesan, whatever was left of a packet of grated mozzarella (about 250g), two lightly beaten eggs and some pepper. Baked it puff pastry for about 40 minutes. With the leftover cheese mixture I made “rolls” and baked them for about 25 minutes.

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Sweet Potato Pie

Happy Thanksgiving! We celebrated Thanksgiving here in Australia yesterday, as my husband is American. Turkey, mashed potato, gravy, cranberry sauce, peas, corn, rolls and of course dessert — sweet potato pie and brownies.

I’d never eaten sweet potato pie before, only seen it (and pumpkin pie) on many American TV shows. Husband prefers sweet potato pie over pumpkin pie, so I aimed to please. The recipe received thumbs up from all; our Thanksgiving guests had not eaten it before either. I couldn’t bring myself to buy a ready-made pie crust, the frozen pie crusts at the supermarket just looked so artificial and lacking in goodness! I made shortcrust pastry by rubbing cold butter into plain flour, then forming dough by adding a tablespoon or two of iced water. It was fairly quick, and definitely worth the extra effort. I found 40 minutes was enough time in the oven for the pie.

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Sweet Potato Pie
From: Allrecipes.com
View recipe and reviews here.

US recipe 

PREP TIME 30 Min
COOK TIME 1 Hr 50 Min
READY IN 2 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 1  9-inch pie

INGREDIENTS
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (9-inch) unbaked pie crust

DIRECTIONS
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.

Metric version of ingredients

INGREDIENTS
454 g sweet potato
115 g butter, softened
200 g white sugar
120 ml milk
2 eggs
2 g ground nutmeg
1 g ground cinnamon
5 ml vanilla extract
1 (9-inch) unbaked pie crust

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