Sweet Potato Autumn Pie

"One of my favorites. You could substitute pumpkin, but I really love the sweetness and flavor depth of the sweet potatoes in this pie."
 
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Ready In:
2hrs
Ingredients:
13
Yields:
1 standard pie
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ingredients

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directions

  • Roll out half the pastry and fit into a standard pie tin.
  • Leave the edges flat and cut them off a bit over the edge.
  • Chill down hard.
  • Meanwhile, take the rest of the pastry and roll out, then cut out about 30 leaves from it.
  • Place them on a sheet pan and chill.
  • Mix all of the ingredients for the filling together (sweet potato through bourbon).
  • Pour into the well-chilled crust.
  • Use the egg wash to attach the pastry leaves to the edge of the pie crust, then brush them with the remaining egg wash.
  • Bake at 375 degrees for 1 hour.
  • Chill for at least 4 hours before serving.
  • Serve with unsweetened whipped cream.
  • NOTE: Just bake 3 medium sized sweet potatoes in the oven until nice and soft.
  • Scoop out the flesh and mash very well in your mixer.
  • This should give you a little over 2 cups.
  • You can substitute pumpkin for the sweet potatoes if you like.

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