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Sweet Potato Pie with Crunchy Cranberry Topping
Category: Potatoes
Serves:
Rating:
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Ingredients:
Filling 2 lbs. sweet potatoes for 1-1/2 c. puree 1/4 c. unsalted butter Pinch salt 3 eggs 1/2 c. sugar 1 c. heavy cream 1 T. grated orange zest 1 t. cinnamon 1/2 t. freshly grated nutmeg 1/2 t. salt Pastry 1-1/4 c. all-purpose flour plus more for dusting 1 T. sugar Pinch salt 1/2 c. unsalted butter cold and cut into small chunks 2 T. ice water plus more if needed 1 egg white lightly beaten Topping 1/2 c. pecans 12 amaretto cookies 8 oz. cranberries
Directions:
Heat the oven to 375°F. Prick the sweet potatoes with a fork and bake until soft, about 1 hour. Remove from oven and set aside until cool. Combine the flour, sugar and salt in a larage mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice waater and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together and add more water 1 tablespoon at a time if it is crumbly. Form the dough into a ball, wrap in plastic wrap and refrigerate at least 30 minutes. Sprinkle the counter and rolling pin lightly with flour. Roll out the dough into a 10-inch circle. Carefully roll the dough onto the rolling pin and lay it inside a 9-inch pie pan. Press the dough firmly into the bottom and sides so it fits tightly. Trim the excess dough around the rim and pinch the edges to form a border. Place a piece of parchment over the crust and fill with uncooked beans or pie weights. Bake the pie until the crust sets about 20 minutes. Remove the parchment and beans. Brush the bottom with the beaten egg white and set aside. Peel the potatoes and puree the pulp with 1/2 stick butter and pinch of salt. Measure 1-1/2 c. puree into a bowl. In another bowl, beat the eggs and sugar until the sugar has dissolved. Add the eggs to the sweet potato puree and whisk well. Add the cream, orange zest, cinnamon and nutmeg and stir well to combine. Pour the mixture into the pie shell. Place pie pan on a cookie sheet, lower oven temperature to 325°F and bake until the pie is set but jiggles slightly, about 40 minutes. Remove from oven and let it cool. Put the pecans on a baking sheet and bake for about 10 minutes to toast. Remove from oven and let them cool. Put the cookies, pecans and cranberries into food processor and pulse them a few times til they are coarsely chopped. Sprinkle the topping evenly over the cooled pie and serve immediately