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.
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TEWODROS MISGANAW
[email protected]This is my new favorite sweet potato pie recipe. The cornmeal crust is a great addition, and the filling is perfectly spiced.
dre Mat
[email protected]I've never made sweet potato pie before, but this recipe made it easy. The pie was delicious, and I'll definitely be making it again.
Sousou Sousou
[email protected]This pie is the perfect fall dessert. It's warm and comforting, and the cornmeal crust adds a nice crunch.
Munashe Mukwena
[email protected]I'm not a baker, but this recipe was easy to follow and my pie turned out great. I'm definitely going to make it again.
Camron Jones
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, parties, and family gatherings, and it's always a hit.
Terri Schmitzer
[email protected]I love the combination of sweet potatoes and cornmeal in this pie. It's a unique and delicious twist on a classic dessert.
Asif Qureshi King
[email protected]I followed the recipe exactly, and my pie turned out perfectly. It was a big hit with my family and friends.
Phyllis Zenani
[email protected]This pie is a must-try for any sweet potato pie lover. The cornmeal crust adds a unique flavor and texture that makes this pie stand out from the rest.
Ojor Chukwudi
[email protected]I'm not usually a fan of sweet potato pie, but this recipe changed my mind. The cornmeal crust is amazing, and the filling is so creamy and flavorful.
LGND L≈™QMAN (LGND L≈™QMAN)
[email protected]This is the best sweet potato pie I've ever had. The cornmeal crust is a game-changer.
Gbian Ak
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. The filling is perfectly spiced, and the cornmeal crust is flaky and buttery.
Shah Faisal Safi
[email protected]This pie is so delicious and easy to make. I love that it uses simple ingredients that I can find at my local grocery store.
Antovan Jvr1
[email protected]I love sweet potato pie, and this recipe is one of the best I've tried. The cornmeal crust is a great addition, and it gives the pie a unique flavor and texture.
Alif B2k
[email protected]This sweet potato pie with cornmeal crust was a hit at my Thanksgiving dinner! The filling was creamy and flavorful, and the cornmeal crust added a nice crunch. I will definitely be making this again.