Sweet Potatoe Pie With Cornmeal Crust Recipes

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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



Sweet-Potato Pie with Cornmeal Crust image

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.

1 cup all-purpose flour, plus more for dusting
1/2 cup fine yellow cornmeal
1/2 teaspoon coarse salt
3 tablespoons sugar
1 stick chilled unsalted butter, cut into 1/2-inch pieces
1 large egg, separated
2 to 3 tablespoons ice water
2 1/2 pounds sweet potatoes (5 medium)
1 cup whole milk
3 tablespoons unsalted butter, melted
3 large eggs
1/3 cup sugar
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon grated peeled fresh ginger (from a 2-inch piece)
Lightly sweetened whipped cream, for serving (optional)

SWEET POTATO PIE WITH CORNMEAL PASTRY

Enjoy a classic pie made southern style with cornmeal pastry and topped with lots of whipped cream!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 8

Number Of Ingredients 18



Sweet Potato Pie with Cornmeal Pastry image

Steps:

  • In medium bowl, mix flour, cornmeal and 1/4 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch deep-dish glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1/2 inch from rim of plate. Fold and roll pastry under, even with plate; flute as desired.
  • In medium bowl, beat eggs slightly. Stir in remaining filling ingredients except whipped cream. Pour into pastry-lined pie plate.
  • Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 minutes longer.
  • In small bowl, mix all streusel ingredients until crumbly. Sprinkle streusel over pie. Bake about 10 minutes longer or until knife inserted in center comes out clean. Place pie on cooling rack. Cool completely, about 2 hours. Serve with whipped cream.

Nutrition Facts : Calories 445, Carbohydrate 63 g, Cholesterol 54 mg, Fat 3, Fiber 3 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg

2/3 cup Gold Medal™ all-purpose flour
1/3 cup cornmeal
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
2 eggs
2 cups mashed cooked sweet potatoes
3/4 cup granulated sugar
1 2/3 cups evaporated milk
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Sweetened whipped cream, if desired
1/3 cup packed brown sugar
1/3 cup chopped pecans
1 tablespoon butter or margarine, softened
1/2 teaspoon ground cinnamon

PIE CRUST FOR SWEET POTATO PIE

Use this pie crust to make desserts like our Sweet Potato Pie with Pecan Topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h30m

Yield Makes 1 crust

Number Of Ingredients 5



Pie Crust for Sweet Potato Pie image

Steps:

  • In a food processor, pulse several times to combine 1 1/4 cups all-purpose flour, spooned and leveled, and 1/2 teaspoon each salt and sugar.
  • Add 1/2 cup (1 stick) cold unsalted butter, cut into small pieces. Pulse until mixture resembles coarse meal, with a few pea-size pieces remaining.
  • Add 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if needed, add up to 2 more tablespoons ice water, 1 tablespoon at a time). Do not overmix.
  • Turn out onto work surface; knead once or twice, until dough comes together. Flatten dough into a disk, wrap in plastic, and refrigerate at least 1 hour.
  • Place dough on a floured piece of parchment or waxed paper. Using knuckles, press edges of dough to help prevent cracking when you roll it out.
  • Roll dough to a 14-inch round. Using parchment, lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit into bottom and along sides of plate, being careful not to stretch or tear dough.
  • Using kitchen shears or a paring knife, trim dough to a 1-inch overhang; fold under, and seal to form a rim. Crimp rim with fingertips. Prick bottom of pie dough all over with a fork, to prevent it from puffing up or shrinking in the oven. Refrigerate until chilled, about 1 hour.
  • If prebaking the crust, preheat oven to 350 degrees. Bake until crust is firm and golden, about 20 minutes. Cool completely before filling.

1 1/4 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
2 tablespoons ice water

TOMATO PIE WITH CORNMEAL CRUST

Tomato pie is a staple in Low Country cuisine, and if you're unfamiliar with this dish, it's not a dessert at all. I layer sliced heirloom tomatoes, my famous pimiento cheese, herbs, onion and ham in a cornmeal pie crust and bake them up. The result is a to-die-for side or main dish that I know you'll love.

Provided by Kardea Brown

Categories     main-dish

Time 3h10m

Yield 8 servings

Number Of Ingredients 28



Tomato Pie with Cornmeal Crust image

Steps:

  • Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
  • For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
  • Preheat the oven to 400 degrees F.
  • Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
  • Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
  • Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
  • Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

1/2 cup plain yellow cornmeal
3/4 cup all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/3 cup vegetable shortening
5 tablespoons ice cold water
4 to 5 large heirloom tomatoes, sliced
Kosher salt
1 tablespoon Miss Brown's House Seasoning, recipe follows
2 tablespoons chopped fresh chives, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
1/2 large Vidalia onion, very thinly sliced
4 ounces tasso or smoked ham, diced
1 cup Pimiento Cheese, recipe follows
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
8 ounces extra-sharp yellow Cheddar, shredded
4 ounces white Cheddar (preferably Vermont Cheddar), shredded
8 ounces cream cheese, softened
4 ounces diced pimientos, drained and juice reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper

SWEET POTATO/STREUSEL PIE WITH CORNMEAL PASTRY

The absolute best sweet potato pie recipe around. I have been making this forever. It has a fantastic flaky, melt-in-your-mouth cornmeal crust, with a delicious streusel topping...this is well-worth the effort to prepare, and actually is not hard to make, just takes a bit of time.

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h25m

Yield 1 deep dish 10inch pie

Number Of Ingredients 18



Sweet Potato/Streusel Pie With Cornmeal Pastry image

Steps:

  • To prepare the pastry: Prepare a deep-dish 10-inch pie plate.
  • Mix flour, cornmeal and salt in a medium bowl.
  • Cut in the shortening, using a pastry blender, until size of small peas.
  • Sprinkle with cold water (1 tbsp at a time), tossing with a fork until all flour is moistened, and pastry almost cleans sides of bowl (1-2 tsp of extra water may be added if necessary).
  • Gather the pastry into a ball.
  • Shape into flattened round onto lightly floured surface.
  • Roll out pastry into a circle 2-inches larger than the outer sides of the deep-dish pie plate.
  • Place the pastry into pie plate; pressing firmly against bottom and sides.
  • Trim and flute pastry edge.
  • Heat oven to 425°F.
  • Set oven rack to lowest position.
  • In a bowl, beat eggs well.
  • Stir in all remaining filling ingredients; mix well.
  • Pour into prepared pastry-lined pie plate.
  • Bake for 15 minutes.
  • Meanwhile, prepare streusel topping by mixing all four ingredients.
  • Reduce oven temperature to 350°F.
  • Bake for 35 minutes longer.
  • Remove from oven; sprinkle streusel topping over pie.
  • Bake about 10 minutes longer, or until a knife inserted in center, comes out clean.
  • Cool completely on wire rack, about 2 hours.
  • Serve with whipped cream.

Nutrition Facts : Calories 3598.8, Fat 163.9, SaturatedFat 52.9, Cholesterol 575.4, Sodium 2635.9, Carbohydrate 484.1, Fiber 27.3, Sugar 260.8, Protein 65.8

2/3 cup all-purpose flour
1/3 cup cornmeal
1/4 teaspoon salt
1/3 cup Crisco shortening, plus
1 tablespoon Crisco shortening
2 -3 tablespoons very cold water
2 large eggs
2 cups cooked mashed sweet potatoes (made with NO added ingredients)
3/4 cup sugar
1 2/3 cups evaporated milk
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon clove
1/3 cup packed brown sugar
1/3 cup pecans, chopped small
1 tablespoon butter, softened
1/2 teaspoon cinnamon

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