Apple And Sweet Potato Pie Recipes

SWEET POTATO APPLE PIE RECIPE - (4.2/5)

Steps:

• Preheat the oven to 400°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake about 1 hour or until very tender. Remove from the oven and let cool slightly. Line pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake on the lower rack of the oven about 15 minutes or until just starting to set. Remove the weights and continue to bake 10 to 12 minutes or until lightly golden. Cool on a wire rack 10 minutes. Reduce the oven temperature to 350°F. Meanwhile, peel sweet potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Transfer 1 1/2 cups purée to a large bowl (you may have a litte extra). Add milk, sugar, eggs, cinnamon, ginger, nutmeg and salt, and whisk until combined and smooth. Layer apple slices in concentric circles in the bottom of cooled crust. Pour sweet potato filling into crust over apples (you may have extra filling depending on the depth of the crust). Bake about 50 minutes or until just set in center of pie. Let cool to room temperature on a wire rack. Serve or chill in the refrigerator until ready to serve.

SWEET POTATOES AND APPLES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.

PECAN TOPPED SWEET POTATO APPLE BAKE

Steps:

• Cut sweet potatoes into thin slices. In a large bowl, combine the sweet potatoes, pie filling, butter and cinnamon. Transfer to a greased 1-1/2-qt. baking dish., In a small bowl, combine the topping ingredients; sprinkle over top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

APPLE AND SWEET POTATO PIE

Steps:

• 1. Dice apples and potato. Placed one of the pie crusts in deep pie dish. Brushed pie crust with egg white. Fill with diced apples and potato mixed.
• 2. Mix all dry ingredients. Sprinkle over pie. Cut butter into pieces and place randomly over pie.
• 3. Place second pie crust on top. I usually brush melted butter over top.. Use fork to poke a few holes in top and place into a 350 degree oven for 45 minutes.

PORK, APPLE AND SWEET POTATO SHEPHERD'S PIE

Steps:

• Preheat oven to 400°F.
• 1) In a large pot of boiling salted water, cook sweet potatoes until fork tender, about 15 minutes. Drain, then return to pan with next four ingredients, mash and set aside.
• 2) Season pork with salt & pepper. In a large, deep skillet, heat oil over medium-high heat. Cook pork, in batches until browned on all sides; remove to a plate.
• 3) Add celery and onion to the fat in the pan and sauté until lightly browned. Return pork to pan with apple, apple juice, broth, thyme, sage and additional salt and pepper; reduce heat and simmer for 5-8 minutes or until liquid has reduced by about two-thirds.
• 4) Transfer to large baking dish (I used a 9x13 glass cake pan) and top with sweet potatoes, smooth top. Bake for about 30 minutes, until browned on top.

APPLE, CHEESE & POTATO PIE

Steps:

• First, make the pastry. Tip the flour, cheese and a pinch of salt into a large bowl and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.
• To make the filling, melt the butter in a medium saucepan over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.
• Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.
• Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, roll out the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.
• Bake for 50 mins, keeping an eye on it - you may need to cover the top with foil if it's starting to brown too quickly. Leave to cool for at least 10 mins before serving.