Sweet Potato Pie

Step 1 - Mix 4oz softened butter, 2 cups cooked/mashed sweet potatoes and 2 cups granulated sugar together.

Step 2 - Add 5oz of evaporated milk, 1 tsp vanilla, 1 1/2 tsp cinnamon and 3 beaten eggs to the mixture.

Step 3 - Pour mixture evenly into two pie crusts (I use graham cracker crusts but use what you like)

Step 5 - Cook in preheated 350* oven for 1 hour (rotate 1/2 way through to ensure even baking)

Let cool.

And enjoy!

Brown Sugar Tart

The original recipe can be found in the NY Times - however as with most things I gave it my own twist. Changed a few things here and there to make it my own. 

The name they had for this dish: "Butter Pie". Just makes me think of a mound of butter sitting in a pie shell. Not my idea of appetizing. Yet, it was requested by my dear mother. So the first thing I changed was what to call it. 

The main ingredients (as you'll see below) are butter and brown sugar. "Brown Sugar" just sounds more appealing than "Butter"...so why not call it a "Brown Sugar" pie. 

Then there was the crust. I'll admit this "change" was an accident. The pie crust  which was store bought, because who are we fooling here. 7 o'clock on a Wednesday night I'm NOT making a pie crust from scratch.... Anyway the pie crust was only supposed to go into a 8inch pan but I grabbed the 10 inch and so once I pre-baked the crust it came out a little "shrunk"...and more tart like. 

So there you have it. We went from a "Butter Pie" to a "Brown Sugar Tart" that quick. 

Now down to business. 

Brown Sugar Tart (aka Butter Pie)

Heat oven to 350. 

If you want a tart shell like I ended up with feel free to put that 8inch pre-made crust into a 10inch pan. Otherwise do what you like with the crust (I originally thought of using a graham cracker crust). Just make sure to bake it 15-20 minutes (either weighed down by raw beans or poke holes in the dough to prevent bubbling and puffing). 

For the filling you'll need: 

6 T. unsalted butter (room temperature)

2 C light brown sugar

1 t salt

1 t vanilla extract

2 large eggs

1. In a mixer cream butter and brown sugar together until sugar looks like "wet sand"

2. Add salt and vanilla

3. Running mixer, add eggs one at a time and beat until creamy and light (you'll see a difference)

4. Scrape filling into parbaked crust 

5. Bake for 25-35 minutes or until the top looks dry and browned.  "The filling will form a skin and puff slightly, then deflate as it cools and sets."

Let cool at least one hour (or overnight) and serve cold with ice cream or whipped cream.

Serves 8-10

Apple Lattice Pie

This was the third pie I made for my family Thanksgiving.

It's an Apple, Raisin and Nut pie inside a latticed crust.

The family just went crazy about it.

APPLE LATTICE PIE:

Pie Dough:
2 C all-purpose flour, plus extra for dusting
pinch of salt
1/4 C superfine sugar
9oz butter, cut into small pieces
1 egg
1 egg yolk
1 T water

Directions:

• To make pie dough, sift the flour and salt into a bowl. Make a well in the center and add the superfine sugar, butter, egg, egg yolk and water. Mix together to form a smooth dough, adding more water if necessary. Wrap the dough and let chill in the refrigerator for 1 hour. 
• Preheat oven to 400*. Shape about three-quarters of the dough into a ball and roll out on a lightly floured counter into a circle large enough to line a shallow 10-inch pie pan. Fit it into the pan and trim the edge. Roll out the remaining pie dough and cut into long strips about 1/2 inch wide. 

Filling:

3 T black currant or plum preserves
1 C chopped toasted nuts (mixed, pecans and/or walnuts)
2 lb cooking apples (I used Granny Smiths)
1 T lemon juice
1 t apple pie spice
1/2 C golden raisins
1/2 C regular raisins
1/3 C packed brown sugar
Granulated sugar for dusting

Directions:

• Spread the preserves evenly over the base of the pastry shell. 
• Peel and core apples, cut into thin slices (add to iced water to keep from turning brown)
• Place them in a bowl with lemon juice, apple pie spice, both types of raisins and brown sugar. Mix together gently. Spread the mixture into the pastry shell, spreading it out evenly. 
• Arrange the pie dough strips in a lattice over the top of the pie. Moisten with a little water, seal and trim the edges. Sprinkle with the granulated sugar to add shine. 
• Bake 50 minutes until golden. Serve immediately or at room temperature.