Sweet Potato Pie With A Cinnamon Pecan Crust
Process pecans until fine, then add flour and all the spices & pulse to combine
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Add the butter and pulse until butter is pea sized and well distributed
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Add the water & pulse a few more times until dough starts to come together into a very shaggy dough
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Empty out onto plastic warp and form into a disc, wrap & refrigerate 1 hr or preferably overnight
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Flour a clean area
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Gently and patiently start to roll out dough
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don’t worry about any cracks. This dough is naturally a little shaggeir than norm bc of the pecans
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Roll out to a couple inches larger than your pie plate
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Roll crust onto pin and roll over dish to release dough
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Lift dough off plate & seat well on the bottom & sides of dish pressing gently(do not stretch dough)
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Trim the edges slightly
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Roll edges under evenly
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Then use your fingers or fork to crimp edges decoratively
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chill pie crust in the fridge for 20 minutes
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Place parchment over pie
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Place parchment over pie and place pie weights, rice or sugar in
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Bake approx 8-10 min
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Them remove parchment and weights and allow to cool
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Roast sweet potatoes until tender and peel
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Add to food processor
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along with sugar, spices, eggs, vanilla, bourbon
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And the milk and butter
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Process until smooth and homogenous
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Just like that
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Brush edges of crust with egg wash
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Sprinkle raw sugar over edges
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Pour filling into crust and bake until just set
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And golden around the edges
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Allow to cool completely (can be made with any variety sweet potatoes)
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Then slice and serve
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With whip cream and chopped pecans
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Creamy spiced smooth filling and crunchy crust - recipe linked
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