Buxton Hall Sweet Potato Pie Recipes

SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F.
• Put the sweet potatoes on a foil-lined half-sheet pan. Bake, turning once, until very tender, 1 1/2 to 2 hours. When cool enough to handle, take the sweet potatoes out of their jackets and scrape the flesh into a 1-quart measuring cup. You should have 2 1/2 cups packed sweet potato.
• Raise the oven temperature to 425 degrees F.
• Line the frozen dough with foil and fill with pie weights. Bake until dry and set, about 25 minutes. Remove the foil with the weights and bake the dough until golden brown, about 5 minutes longer. Let cool completely, then place on a half-sheet pan.
• Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt, butter, brown sugar, and the evaporated milk. Beat with a heavy whisk until smooth. Taste and add more brown sugar if you'd like. The amount will depend on the sweetness of your spuds. Add the eggs and whisk until fully incorporated. Pour into the pie crust and spread evenly.
• Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Bake until the top is golden brown and the filling has puffed and set, about 40 minutes. If the crust browns too quickly, cover it with foil and continue baking. Let cool completely on a wire rack.
• Dissolve the sugar and salt in 1/3 cup water and chill until cold.
• Pulse the flour and butter in a stand mixer until the mixture looks like coarse meal with some pea-size pieces. Add the water all at once and mix until the dough almost forms a ball. Divide the dough in half and flatten into two disks.
• Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 3 days. You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

SOUTHERN SWEET POTATO PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil; add sweet potatoes and boil until soft, 20 to 30 minutes. Remove and discard skin; mash potatoes in a bowl until lumps are removed.
• Mix 1 cup mashed sweet potatoes, sugar, condensed milk, butter, eggs, flour, cinnamon, nutmeg, allspice, and cloves together in a bowl. Divide batter evenly between the 2 pie crusts.
• Bake in the preheated oven until firm, about 45 minutes.

ULTIMATE APPLE PIE RECIPE

Steps:

• Prepare the Flaky Pie Dough: Line a small metal or plastic bowl with aluminum foil. Place 6 tablespoons butter in a small heavy saucepan; cook over medium, stirring constantly, until butter begins to turn golden brown, 6 to 8 minutes. Remove from heat; immediately pour butter into prepared bowl. Freeze until butter has solidified, about 1 hour. Lift foil from bowl; remove foil from butter, and cut into small pieces.
• Stir together flours and salt in a medium bowl. Sprinkle browned butter pieces and cold butter pieces over flour mixture. (Do not mix into flour.) Place bowl in freezer 10 minutes.
• Remove from freezer. Using your hands, pinch and smear butter pieces into the flour mixture to evenly distribute. (Return bowl to freezer for 10 minutes if butters begin to soften.)
• Add 1⁄2 cup cold buttermilk, and stir just until dough begins to come together, stirring in more buttermilk, 1 tablespoon at a time, if needed. Dough should be dry and formed into a mass; pieces of butter should be visible.
• Divide dough in half. Press each half into a round, flat disk; wrap in plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
• Remove 1 dough disk from refrigerator and unwrap. Roll dough into a 13-inch circle on a lightly floured surface. Fit dough into a 9-inch pie plate, making sure dough is evenly draped with no stretching or pockets. Place pie plate in refrigerator.
• Remove remaining dough disk from refrigerator and unwrap. Roll dough to 1⁄8-inch thickness on lightly floured parchment paper. Cut into about 8 (1-inch-wide) strips. Transfer dough strips, with parchment paper, onto a large plate or baking sheet, and chill until ready.
• Prepare the Filling: Stir together apple slices, dried apples, butter, and apple butter in a large skillet. Cook apple mixture over medium-high, stirring often, until apples are tender-crisp, 10 to 15 minutes. Remove from heat. Add lemon juice, orange zest, grated ginger, and vanilla. Gently stir to combine. Sprinkle cinnamon, nutmeg, cloves, and cardamom over apple mixture, and gently stir to combine. Sprinkle with brown sugar, flour, and salt, and gently stir to combine.
• Spoon Filling into chilled pie shell. Arrange dough strips in a lattice pattern on top. Trim excess dough, and discard. Press edges with a fork or crimp by pinching with your fingers to make a decorative pattern. Freeze 20 minutes.
• Preheat oven to 425ºF. Brush crust with beaten egg, and sprinkle lightly with demerara sugar. Bake in preheated oven 15 minutes; reduce oven temperature to 350°F, and bake until Filling is bubbly and crust is golden brown, about 45 more minutes. Cover pie with aluminum foil after 30 minutes to prevent overbrowning. Let cool completely (4 to 6 hours) before slicing.