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Рецепт The Best Sweet Potato Pie
by Global Cookbook

The Best Sweet Potato Pie
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Ингредиенты

  • 1 1/4 c. all-purpose flour
  • 1/2 tsp salt
  • 1 Tbsp. sugar
  • 4 Tbsp. chilled unsalted butter, cut into 1/4 inch pcs
  • 3 Tbsp. chilled all-vegetable shortening
  • 4 x to 5 Tbsp. ice water
  • 2 lb sweet potatoes (about 5 small to medium)
  • 2 Tbsp. unsalted butter
  • 3 lrg Large eggs
  • 2 x egg yolks
  • 1 c. sugar
  • 1/2 tsp grated nutmeg
  • 1/4 tsp salt
  • 2 x to 3 Tbsp. bourbon
  • 1 Tbsp. molasses
  • 1 tsp vanilla extract
  • 1/3 c. whole lowfat milk
  • 1/4 c. packed brown sugar

Инструкции

  1. In a food processor with a steel blade, pulse flour, salt and sugar to combine. Scatter butter pcs over flour mix, cut butter into flour with five 1-second pulses.
  2. Add in shortening and continue cutting in till flour is pale yellow and resembles coarse cornmeal, about 4 more 1-second pulses.
  3. Turn mix into medium bowl.
  4. Sprinkle 4 Tbsp. ice water over mix. With rubber spatula, use folding motion to proportionately distribute water into flour mix till small portion of dough holds together when squeezed in palm of hand. Add in up to 1 Tbsp. more ice water if necessary.
  5. Turn dough onto work surface, gather and gently press together into cohesive ball. Flatten into 4 inch disc. Wrap in plastic and chill at least 30 min.
  6. Remove dough from refrigerator (if refrigerated longer than 30 min, let stand at room temperature till malleable). Roll dough on lightly floured work surface to 12 inch disk, 1/8 inch thick. Fold dough into quarters, place point in center of 9 inch pie plate, unfold dough.
  7. Ease dough carefully into pan corners. Trim edge to 1/2 inch beyond pan lip.
  8. Tuck rim of dough underneath itself so which folded edges are about 1/4 inch beyond pan lip. Flute dough. Chill pie shell for 40 min, then freeze for 20 min.
  9. Meanwhile, adjust oven rack to middle position and heat to 375 degrees. Press double 18 inch square of heavy-duty foil inside shell and fold back edges to shield fluted edge. Proportionately distribute about 2 c. pie weights over foil.
  10. Bake for 17 to 20 min. Remove foil and weights and bake about another 9 min. Remove from oven, reduce heat to 350 degrees.
  11. Prick sweet potatoes with fork and place on double layer of paper towels in microwave. Cook for 5 min, turn each potato over and cook about 5 min longer, just till tender.
  12. Cold 10 min. Halve potatoes and scoop out flesh into medium bowl. Throw away skins. You should have about 2 c.. While potatoes are still warm, add in butter and mash with fork; small lumps should remain.
  13. Whisk Large eggs, yolks, sugar, nutmeg and salt in medium bowl. Stir in bourbon, molasses (if using) and vanilla, then whisk in lowfat milk. Gradually add in egg mix to sweet potatoes, whisking gently to combine.
  14. Heat partially baked pie shell in oven till hot, about 5 min. Sprinkle bottom of pie shell proportionately with brown sugar. Pour sweet potato mix into pie shell. Bake till filling is set around edges, about 45 min.
  15. Transfer pie to wire rack, cold about 2 hrs, and serve.