Ube Pies Purple Yam Or Purple Sweet Potato Pies Recipe 395

Steps:

• Boil the sweet potatoes until tender. Let them cool then peel and cut into small cubes. One and a half pounds of sweet potatoes will yield around 1 pound or roughly 3 cups cubed cooked sweet potatoes. Grind the cubed boiled sweet potatoes in a food processor. Add the coconut milk, condensed milk, and melted butter and mix well. My mom uses either coconut milk or evaporated milk but she says whole milk can be used as well. Adjust the sweetness by adding more or using less condensed milk. Position a rack in the lower third of the oven. Preheat the oven to 350°F. PIE CRUST: Roll the dough like you would when making a crust for a 9-inch pie. Cut 5-1/2- to 6-inch diameter circles using a paring knife and parchment paper (or a plastic container lid) as a guide. This size will give your baby pies a pretty little overhang on top. Cutting the Crust for Baby Pies. Transfer the cut dough carefully into the pockets of a regular 12-cup muffin pan and press it firmly. Pour 1 1/2 to 2 tablespoons of the purple sweet potato puree on top of the crust. Bake the baby pies for 45 to 55 minutes until the crust is golden brown. Cool completely. To add some crunch, sprinkle crushed walnuts on top. Alternatively, top these baby pies with strands of delicious macapuno or sweetened young coconut, which is traditionally paired with ube jam. PIE CRUST DOUGH: Sift together the flour, cornmeal, sugar and salt. Mix the chilled shortening and butter. Cut half of the shortening mixture into the flour mixture with a pastry blender or work it in lightly with the tips of your fingers until it has the consistency of cornmeal. Work it in lightly and do not overwork the dough because it will become dense and greasy. Cut the second half of the shortening mixture into the dough until it is pea-sized. If you don't have a pastry blender, you can use a fork. Leave it in firm, separate pieces, some fine and crumb like and the rest the size of peas. Sprinkle the dough with ice water. Blend the water gently into the dough until it just holds together. You may lift the ingredients with a fork, allowing the moisture to spread. If necessary add another teaspoon to a tablespoon of ice water to hold the ingredients together. It is important to add only enough water to make the dough hold together but be careful not to put so much as to cause excessive gluten to develop, which would make the pie crust hard or chewy and bread like. As a rule of thumb, the flour and fat mixture should be moistened only to the point where it forms small balls that hold together when pressed with your fingers. Divide the dough in half, shape each into a disk, wrap in plastic wrap. and refrigerate. Chilling the dough up to 12 hours tenderizes it, helps keep it from shrinking during baking, and makes it easier to handle. If the dough has been chilled longer than 30 minutes, let it stand until it feels firm yet pliable, like modeling clay, when pressed. If it is too cold, the dough will crack around the edges when rolled. Rolling the Dough. Roll the dough on a pastry cloth, pastry board, marble slab or on clean smooth countertop away from anything hot in your kitchen to avoid melting the fat. If the dough becomes too soft while rolling, loosen it from the work surface, slide a rimless cookie sheet beneath it, and refrigerate until it firms up. Lightly flour the work surface and the dough. Roll the dough from the center out in all directions, stopping just short of the edge. Check to make sure that the dough does not stick to the surface by sliding your hand beneath it. Scatter a little more flour on the work surface if it becomes too sticky. Rolling dough is like modeling clay. Seal cracks and splits by pushing the dough together with your fingers. Patch any holes, tears, or thin spots with dough scraps. Moisten one side with cold water and then firmly press them into place, with the moistened side down.

Steps:

• Heat the oven to 375 degrees. Prepare the crust: In a medium bowl, mix together graham cracker crumbs, sugar and salt. Stir in the melted butter (mixture will look like wet sand). Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan; set aside.
• Prepare the filling: Remove grated ube from package and place in a microwave-safe bowl. Add 2 tablespoons water. Microwave until cooked, 3 to 4 minutes. (The mixture should feel smooth between your fingers, like thick mashed potato.) Measure out 1 1/4 cups/300 grams cooked ube, and reserve the remainder for another use.
• Transfer the 1 1/4 cups cooked ube to a food processor. Add the granulated sugar and light brown sugar and process on low until smooth. Scrape down the sides of the bowl. Add the eggs, melted butter, heavy cream, ube flavoring, if using, and salt, and process just until combined and no streaks remain. Pour filling into prepared crust.
• Bake pie on center rack until slightly puffed around the edges and just set in the center, 30 to 35 minutes. Cool completely before serving at room temperature or chilled. Covered and refrigerated, the pie will keep up to 2 days.

Steps:

• Roll out dough on a lightly floured surface to a 12" round. Wrap dough around rolling pin and transfer to a standard 9"-diameter pie dish. Unfurl into dish, then lift edges and allow dough to slump down into edges. Trim overhang to 1". Fold overhang under to create a thick crust that is flush with rim; crimp as desired. Lightly prick bottom all over with a fork. Chill until firm, about 30 minutes.
• Place a rack in middle of oven; preheat to 350°F. Line crust with parchment paper or foil and fill with pie weights or dried beans. Place on a rimmed baking sheet. Bake until edges are beginning to brown, 20-25 minutes. Carefully lift out parchment and weights. Return crust to oven and bake until golden brown all over, 10-15 minutes. Transfer to a wire rack and let cool.
• Using an electric mixer on medium speed, beat eggs, ube halaya, coconut milk, granulated sugar, salt, vanilla extract, and ube extract (if using) in a large bowl until smooth, about 1 minute. Pour filling into pie crust.
• Bake pie until edges of filling are set but center still jiggles slightly, 55-65 minutes. (Filling will puff as it bakes but will settle as it cools.) Transfer to a wire rack and let cool at least 2 hours. Pie can be served slightly warm or room temperature.
• Using an electric mixer on medium-low speed, beat cream, Marshmallow Fluff, and powdered sugar in a medium bowl until medium peaks form, about 3 minutes. Transfer to a pastry bag fitted with a large star tip (or a resealable plastic bag with a corner snipped off). Chill marshmallow whip until ready to serve.
• Pipe 8 dollops of marshmallow whip around edges of filling. Slice pie and transfer to plates. Serve with remaining marshmallow whip alongside. Do ahead: Crust can be baked 3 days ahead; store tightly wrapped at room temperature. Marshmallow whip can be made 8 hours ahead; keep chilled. Pie can be baked 1 day ahead; cover and chill. Bring to room temperature and top with marshmallow whip just before serving.