Deep Dish Potato And Pumpkin Pie Recipes

DEEP DISH PUMPKIN PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the crust: Put flour in the food processor, add 6 tablespoons ice water, the butter and salt. Pulse in the food processor until the mixture resembles coarse meal. Remove from the food processor and knead until light. Wrap the dough and chill in the refrigerator for at least 30 minutes. Remove and roll out dough to fit the pan. Place pie weights in the bottom and bake for 25 minutes. Remove from the oven and allow the pie shell to cool.
• For the filling: Place the pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl and blend with a whisk. Add the evaporated milk, molasses and eggs; stir vigorously with the whisk until smooth.
• Pour the filling into the pie shell. Cover the edge of the crust with aluminum foil.
• Bake the pie on the center rack of the oven until the top is shiny and set. The pie is set when a knife inserted in the center comes out clean, about 1 hour.
• For the whipped cream: Chill the whipping cream for 15 to 20 minutes. Combine the chilled whipping cream and sugar in a bowl them whip them together with an electric mixer until you see firm peaks, a couple of minutes.
• Remove the pie from the oven and carefully remove the foil. Cool the pie on a rack. Serve the pie warm, cold or at room temperature with a dollop of whipped cream.

DEEP DISH SWEET POTATO PIES

Steps:

• 1. I discovered Vanilla Bean paste several months ago, and was so pleased with the results that I have been using it every since. It is the consistency of a thick syrup, and has the little black specks in it, like the actual vanilla bean, and to me it packs a lot more flavor, so I bought a 32 oz. size because it was more economical. But you can use vanilla extract if you don't have the paste. I NEVER USE IMITATION VANILLA BECAUSE IT DOES NOT HAVE ENOUGH FLAVOR for my taste.
• 2. Add the sweet potatoes to a large pot and cover with water, and cook until potatoes are tender, about 25 minutes or so.
• 3. Preheat oven to 350 degrees F. Allow potatoes to cool long enough so you can peel them then add to a large bowl. Add 1 stick of butter to potatoes while still hot. If not hot enough nuke them in the microwave till they are hot enough to melt the butter.
• 4. Beat potatoes with a hand mixer to melt butter, then remove any strings that wrap around the blades of the beater from the sweet potatoes. May need to repeat several times.
• 5. In a medium size bowl, add the sugar, Wondra flour, salt, nutmeg, cinnamon, and stir to blend.
• 6. Add the sugar alternately to the potatoes
• 7. with the evaporated milk, beating well after each addition
• 8. Add lemon Extract and Vanilla Bean paste. Beat until it is blended.
• 9. Add eggs and beat well to blend. Scrape down sides of bowl with spatula, and beat again until blended.
• 10. Pour filling into prepared Pie Crust. Then place in preheated 350 degrees F. oven and bake for 1 hour, center of pie will shake slightly but will settle upon cooling. Cool then refrigerate
• 11. Cut and serve when cooled. Top with cool whip and chopped nuts if desired or serve plain. Will add a picture real soon.

DEEP DISH PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a mixing bowl, blend together the pumpkin, evaporated milk, butter, eggs and vanilla.
• In a separate bowl, whisk together the cinnamon, nutmeg, allspice, salt, molasses and baking mix. Add to the pumpkin mixture and mix thoroughly.
• Pour filling into unbaked pie crust and bake for 50 minutes or until knife inserted comes out clean.

DEEP DISH POTATO AND PUMPKIN PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes.
• To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place.
• Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling.
• Heat the oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat.
• Stir in the pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell.
• Bake the pie at 350 degrees F (175 degrees C) for 30 minutes or until veggies and cheese are piping hot. Serve immediately.

DEEP DISH POTATO AND PUMPKIN PIE

Steps:

• 1. Preheat the oven to 400 degrees F (200 degrees C). 2. Split the pumpkin in half, spoon out the seeds and place the pumpkin halves face down on a baking sheet. Split the potatoes lengthwise and place on the pan with the pumpkin. Bake the pumpkin and potatoes for 1 hour. Remove them from the oven and let them cool. When the pumpkin has cooled, spoon out the flesh and put it into a large bowl. Cut the potato into 1/2 inch cubes. 3. To make the dough in a food processor fitted with a steel blade, put the flour and salt into the processor. Add the butter. Run the machine in spurts until the butter is in bits no bigger than pea-size. Add 4 tablespoons ice water, and run the machine in spurts again just enough to bring the dough together. Turn the dough onto a work surface and knead it with your hands until the dough is soft and smooth, handling the dough as little as possible. Form it into a flattened ball. Chill the dough for at least 30 minutes. 4. Preheat the oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough, and use it to line the bottom and sides of either a 9 inch square baking pan or a large deep dish pie pan. Pierce the dough with a fork in three places. Line the sides of the pan with aluminum foil, and crimp the foil gently to hold the dough in place. 5. Bake the crust for 15 minutes. Remove the pan from the oven. Reduce the heat to 350 degrees F (175 degrees C). While the crust bakes, make the filling. 6. Heat oil in a large skillet over medium heat. Add the onions, and cook them, stirring frequently, until they soften, about 5 minutes. Add the garlic, and cook for 3 to 4 minutes more, stirring frequently. Add the corn and cook for 2 more minutes. Remove the skillet from the heat. 7. Stir in pumpkin, potato, cheese, thyme, allspice, salt, and pepper. Mix well, then spoon into pre-baked pie shell. 8. Bake the pie at 350 degrees for 30 minutes or until veggies and cheese are piping hot. Serve immediately.

PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS

Steps:

• In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry., Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack., In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely., Top pie with sugared pecans and whipped cream. Refrigerate leftovers.