Sweet Potato Pie and other pies

LI Craig,

While I have not baked anything in my FEC yet (only have had it 10 days) I have baked them in my old offset. And, judging by how clean this baby burns, I'd say just follow the directions in terms of temperature. Now for the recipes:

Sweet Potato Pie

1.5# Sweet potatoes, cooked, skinned, mashed (however you want to cook them is fine. I like the oven method, you'll get better flavor.)
1/2 cup brown sugar or to taste
3/4 cup half & half
1/4 cup heavy cream
cinnamon to taste
Vanilla to taste
tsp. salt

1. Mix all ingredients together and pour into an unbaked 9" pie shell.

2. bake at 350 for 40 minutes or until set in center.

Note: You may add ginger, or a dash of pepper adds something fun to the recipe. If all you have is half & half, add one tablespoon flour to the formula.


Cherry Pie

1 cup Water or cherry juice
1/2 cup sugar or to taste
2 TB cornstarch
splash of lemon juice
pinch of salt
cinnamon to taste
1# Cherries, canned, frozen, or fresh

1. Place half the juice or water in a saucepan and bring to a boil. Combine the remaining liquid, lemon juice and salt with the cornstach and mix to make a slurry. Add this mixture to the boiling liquid, stirring rapidly until thickened. Add cinnamon.

2. Fold the cherries into the thickened juice mixture, being careful not to smash the fruit.
Pour into an unbaked 9" pie shell and spread it evenly into the shell. Top with either a crumb topping or another layer of pie dough. bake at 400 for 45 minutes or until crust is golden and fruit starts to bubble. Allow to cool completely before slicing.

Note: I really like "dutch style" pies so I'd vote for the crumb topping.

Crumb Topping

2 sticks butter
1 cup brown sugar
dash of cinnamon
dash of salt
scant 2 cups flour

1. cream butter, sugar, cinnamon, salt. Add flour slowly until mixture becomes crumbly.

Note: If you make this ahead of time you can refridgerate it. Then when you want it, just crumble it on to the pie. I also like to add oatmeal for certain applications as well as vanilla.

Enjoy!

phillip

Appreciate it. I thought I would try using either cherry or pecan pellets. How bad could it be!

I forgot to mention that the sugar in the cherry recipe should be boiled with the liquid.

phillip

Here is one that is always enjoyed. It comes from Paul Prudhomme's cookbook, "Chef Paul Prudhomme's Lousiana kitchen."

Sweet-Potato Pecan Pie

Makes one 8-inch pie

Dough
3 tablespoons unsalted butter, softened
2 tablespoons sugar
� teaspoon salt
� of a whole egg, vigorously beaten until frothy (reserve the other half for the
Sweet potato filling)
2 tablespoons cold milk
1 cup all-purpose flour

Sweet-Potato Filling:
2 to 3 sweet potatoes baked (or enough to yield 1 cup cooked pulp)
� cup, packed, light brown sugar
2 tablespoons sugar
� egg vigorously beaten until frothy (reserved above)] 1 tablespoon heavy cream
1tablespoon unsalted butter, softened
1 tablespoon vanilla extract
� teaspoon salt
� teaspoon ground cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg

Pecan Pie Syrup:
� cup sugar
� cup dark corn syrup
2 small eggs
1 and � tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
� cup pecan pieces or halves

Chantilly Cream
Makes about 2 cups
2/3 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon brandy
1 teaspoon Grand Marnier
� cup sugar
2 tablespoons dairy sour cream


For the dough: Place the softened butter, sugar and salt in the bowl of and electric mixer beat on high speed until the mixture is creamy. Add the � egg and beat 30 seconds. Add the milk and beat on high-speed 2 minutes. Add the flour and beat on medium speed 5 seconds, then on high speed just until blended, about 5 seconds more (overmixing will produce tough dough). Remove the cough from the bowl and shape into a 5-inch patty about � inch thick. Lightly dust the patty with flour and wrap in plastic wrap; refrigerate at least 1 hour, preferable overnight. (The dough will last up to one week refrigerated.)
On a lightly floured surface roll out dough to a thickness of 1/8 to � inch. Very lightly flour the top of the dough and fold into quarters. Carefully place dough in a greased and floured 8-inch round cake pan (1 and � inches deep) so that the corner of the folded dough is centered in the pan. Unfold the dough and arrange it to fit the sides and bottom of pan; press firmly in place. Trim edges. Refrigerate 15 minutes.

For the sweet potato filling: Combine all the ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to3 minutes. Do not overbeat. Set aside.

For the pecan pie syrup: Combine all the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the spur is opaque, about 1 minute; stir in pecans set aside.

To assemble; Spoon the sweet potato filling evenly into the doughlined cake pan. Pour the pecan syrup on top. Bake in a 325 degree oven until a knife inserted in the center comes out clean, about 1 and � hours (Note the pecans will rise to the top of the pie during baking.)
Cool and serve with chattily cream. Sore at room temperature for the first 24 hours, the refrigerator.

Chattily Cream: refrigerate a medium size bowl and beaters until very cold. Combine cream, vanilla, brandy and Grand Marnier in the bowl and beat with electric mixer on medium speed 1 minute. Add the sugar and sour cream and beat on medium just until peaks form, about 3 minutes. Do not overbeat. (Overbeating will make the cream grainy, which is the first step leading to butter. Once grainy you can�t return it to its former consistency, but if this ever happens, enjoy it on toast.)

John,

Funny you posted that! I will be making a similar version on Friday- Good Stuff. I can't wait!

Phillip