Sweet Potato Praline Cloud Pie 2003 1st Place Sweet Potato Recipes

SWEET POTATO AND PRALINE PIE

Steps:

• Preheat the oven to 375 degrees F.
• Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes.
• Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt.
• Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator.
• To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes.
• Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve.
• Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days.

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD

Steps:

• Crust:
• Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
• Filling:
• Preheat the oven to 400 degrees F.
• Scald the milk and half-and-half.
• Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
• Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.

CARAMEL APPLE PIE - 2003 1ST PLACE APPLE

Steps:

• Pie Crust:
• Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough.
• Filling:
• Preheat oven to 450 degrees F.
• Peel and slice apples. Sprinkle with lemon juice. Combine dry ingredients in large bowl and add apples. Toss to mix. Add vanilla and cream. Melt butter in heavy skillet. Add apple mixture and cook approximately 8 minutes, to soften apples. Turn into pie shell.
• Streusel Topping:
• Combine the flour and sugar. Mix in butter with fork until coarse crumbs. stir in the crushed toffee bars. Sprinkle over pie. Add top crust. Seal, flute edge and vent top. Brush with beaten egg white and sprinkle with sugar. Bake for 15 minutes. Reduce heat to 350 degrees F and bake 45 minutes longer.

FRUITS OF THE FOREST PIE-2003 FIRST PLACE NUT

Steps:

• To prepare crust by hand:
• In a narrow bowl, combine flour, salt and shortening. Using 2 knives scissors-style, cut fat into flour until only small pea-size bits of shortening remain.
• Sprinkle water over flour mixture as you toss with a fork. Don't keep stirring. Turn only about 8 to 10 times. Continue with Step 3 below.
• Or prepare crust using a food processor:
• Chill flour, shortening, butter, water.
• Measure flour into work bowl. Add salt and pulse 3 times.
• Add shortening. Pulse 6 times. Add butter that has been cup up into chunks. Pulse 4 times.
• Add water 1 tablespoon at a time. Pulse after each addition.
• Pour out of bowl onto plastic wrap. Create a 5-inch disk and flatten. Refrigerate.
• After about 15 minutes in the refrigerator, remove your disc. Place a piece of plastic wrap or parchment paper on the counter. Flour it. Cover the disk with another piece of wrap or parchment. Roll out from the center, until disk is about 11 inches in diameter. Remove top wrap, flour the surface lightly and drape crust over rolling pin. Center over pie plate and put it in. Smooth into 9 1/2-inch pie pan. Remove wrap. Trim edge to about 1/2 inch around outside of pan.
• Fold edge under and flute using thumb and forefingers to make a stand up edge. Refrigerate until ready to fill.
• To prepare filling and topping:
• Heat oven to 350 degrees F.
• Coarsely chop macadamias and almonds, put all nuts (separate large nuts from chopped) on cookie sheet and toast 5 to 6 minutes. Cool. Put hazelnuts into a kitchen towel and rub together to remove skins. Chop hazelnuts.
• Combine filling ingredients. Mix well. Sprinkle chopped nuts on bottom of crust. Arrange pecan halves, slivered almonds and cashews in attractive pattern on bottom of unfilled crust. Pour filling into pan deflecting on back of a spoon. Larger nuts will rise up to top. Cover edge of crust with foil.
• Bake for 45 minutes to 50 minutes. Test with a stainless steel knife in center. When it comes out clean, it's done. Cool completely on wire rack. Serve after cooling or wrap in heavy foil and refrigerate until next day to serve.

GINGERSNAP SWEET POTATO PRALINE PIE

Steps:

• Preheat oven to 325°. In a small bowl, mix crushed cookies and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool on a wire rack., Increase oven setting to 375°. In a large bowl, cream butter and 1 cup brown sugar until light and fluffy. Beat in sweet potatoes, spices and salt until blended. Beat in egg yolks, milk and vanilla. Pour into crust., Arrange pecans over filling; sprinkle with remaining brown sugar. Bake 30-35 minutes or until a knife inserted in the center comes out clean. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Refrigerate at least 2 hours before serving., In a small bowl, beat cream until it begins to thicken. Add maple syrup; beat until stiff peaks form. Serve with pie.

PRALINE SWEET POTATOES

Steps:

• Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the sweet potatoes, sugar, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.
• Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.
• Bake for 30 minutes in the preheated oven.

SWEET POTATO PRALINE CASSEROLE

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, sweet potatoes, sugar, butter, milk and vanilla. Transfer to a greased 11x7-in. baking dish. In a small bowl, mix butter, brown sugar, pecans and flour; sprinkle over top. Bake, uncovered, 50-60 minutes or until top is browned.