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Categories:
flour sugar salt butter vegetable shortening water red-skinned golden brown sugar whipping cream eggs vanilla ground cinnamon ground mace salt egg white
Viewed: 31 - Published at: 6 years agoIngredients
- 1 1/3 cups all purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 2 tablespoons chilled solid vegetable shortening, cut into small pieces
- 3 tablespoons (or more) ice water
- 2 large red-skinned sweet potatoes (yams; 13/4 pounds)
- 1 cup (packed) golden brown sugar
- 1 cup whipping cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1/4 teaspoon salt
- 1 large egg white, beaten to blend
Method
- Mix flour, sugar, and salt in processor.
- Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal.
- Drizzle 3 tablespoons ice water over mixture.
- Process until moist clumps form, adding more ice water by teaspoonfuls if dry.
- Gather dough into ball; flatten into disk.
- Wrap in plastic; chill until firm, about 30 minutes.
- Roll out dough on floured surface to 14-inch round.
- Transfer to 9-inch-diameter glass pie dish.
- Fold overhang under.
- Crimp edges decoratively.
- (Crust can be made 2 days ahead.
- Cover; chill.)
- Pierce potatoes with fork.
- Cook in microwave on high until tender, about 6 minutes per side.
- Cut open; cool completely.
- Scrape potato flesh into bowl; mash until smooth.
- Measure enough potato puree to equal 1 1/2 cups.
- Position rack in bottom third of oven; preheat to 400F.
- Place puree in large bowl.
- Whisk in brown sugar and next 6 ingredients.
- Brush crust with beaten egg white.
- Transfer filling to crust.
- Bake pie until filling is puffed around edges and set in center, about 45 minutes.
- Transfer to rack; cool.
- (Can be made 1 day ahead.
- Cover; refrigerate.)
