Double Crusted Sweet Potato Pie (Page 2 ) | January 21, 2024

Annonce:

Preheat your oven to 375°F (190°C).
Prepare the Crust:
- In a large bowl, combine the flour, salt, and sugar.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
- In a large bowl, combine the mashed sweet potatoes, granulated sugar, brown sugar, melted butter, eggs, evaporated milk, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
Assemble the Pie:
- Roll out one disc of the chilled dough and line a 9-inch pie dish. Trim any excess dough from the edges.
- Pour the sweet potato filling into the pie crust.
- Roll out the second disc of dough and place it over the filling. Trim and crimp the edges to seal the pie.
- Cut a few slits in the top crust to allow steam to escape.
Bake:
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 50-60 minutes or until the crust is golden brown and the filling is set.
Allow the Double-Crusted Sweet Potato Pie to cool before slicing and serving.