Best Sweet Potato Pie Recipe - The Anthony Kitchen (2023)

FAQs

How do you make Patti Labelle pies? ›

To Assemble

Preheat the oven to 400 F. Uncover the pie shell and brush the interior with some of the melted butter. Sprinkle 1/4 cup of the brown sugar over the bottom of the pie shell. Bake until the pie dough is set and just beginning to brown, about 15 minutes.

But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

You sure can. If you are preparing this sweet potato pie a day in advance, you can keep it out at room temperature and covered loosely with foil. If you are making the pie more than a day in advance, cover the pie with plastic wrap and refrigerate for up to 4 days. What is this?

Let me start by saying, The King would LOVE this peanut butter pie! Elvis Pie, indeed. I used my favorite crisp peanut-butter cookie recipe for the crust.

This pie marries the sweet, smoky, salty, nutty flavors of Elvis's favorite sandwich in a rich, gooey, messy cream pie. Fresh banana pudding, topped with peanut butter whipped cream in a peanut butter¿bacon cookie crust. Need I say more? You probably only need to eat this once in a lifetime; you'll never forget it.

Most instructions will have you defrost the crust, prick the bottom of the crust all over with the tines of a fork, and bake at 375°F to 450°F for 10 to 12 minutes.

Add a Layer

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed on to the dough just before baking. The type of wash you use is what will give the baked pie a polished finish (it's also the perfect "glue" for holding sugar that's sprinkled on the crust).

#2—Add cold water

Before you start making the dough, fill a glass with ice and water. Add the ice water gradually to the dough, about one tablespoon or so at a time, and stop when the dough is just moist enough to hold together when a handful is squeezed.

What is Gordon Ramsay's favorite pie? ›

The thing that really sets Gordon Ramsay's apple pie apart from the rest, is the sweet, sugary caramelized apples.

To freeze, prepare your pie and stop before baking. Wrap your pie completely in plastic wrap about three times over. Then place in a resealable bag and freeze. This pie can be frozen for up to 3 months!

The center of the pie should have some give; it should jiggle slightly in the center. The pie has an internal temperature of 175°F on an instant-read thermometer when done. If you don't want to take the temperature, a knife inserted into the edge of the filling should come out moist but clean.

Again you may use your food processor if you like. If the mixture is too runny add flour a tablespoon at a time to thicken it up until the mixture is almost like an applesauce consistency.

King and in recognition of his birthday, we'd like to share a recipe for his favorite dessert: pecan pie. Many historical sources share that pecan pie – not ice cream, and not cake! – was King's favorite treat.

One way we might honor and celebrate those who have passed is by cooking and enjoying their favorite foods. Former royal chef Darren McGrady has revealed one of Queen Elizabeth's favorite sweet dishes, known as Chocolate Perfection Pie, and has generously shared the recipe, which we're happy to pass on to you.

As the story goes, Jackson, the seventh of nine children, had a penchant for sweet potato pie.

And the vote is in: America's favorite pie is apple pie. As we wrote about in our blog on the history of apple pie, today's apple pie is quite unlike the delicious dessert's predecessor. In fact, the pies were once made with hard, inedible crusts that simply served to preserve the pie's contents.

In addition to huckleberry, Twain enjoyed blueberry pie. But his ultimate favorite was what he called “apple mush pie”. It was made by pouring sweet applesauce into a pie filling and covering it with thin pastry crust. The author preferred his with whipped topping.

In Yorkshire, pork pies are often served hot, accompanied with gravy or with mushy peas and mint sauce. It is also a common combination served at Bonfire Night celebrations. In Yorkshire slang a pork pie is sometimes called a "growler", a term probably derived from the "NAAFI growler" of earlier naval and army slang.

How long does it take to bake a pie at 350? ›

Place the pie on a parchment-lined baking sheet (to catch any drips), and put the pie and baking sheet onto the lowest rack of your oven. Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 60 minutes, until the filling is bubbly and the crust is golden brown.

Brush Your Pie in Egg Wash

Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

Poking holes allows steam to escape

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

The simple answer is, typically, no. My homemade recipe noted above has more than enough fat in it to keep it from sticking. If you are using a storebought pie crust, I would recommend giving your pan a light spritz of cooking spray or brush with a little softened butter- don't do it on either.

One of my very favorite kitchen tricks is to brush a bottom pie crust with an egg white wash before filling. This keeps the filling from seeping into the crust and creating a soggy bottom. I like to avoid soggy bottoms at all costs. Egg white and water is also perfect for sealing edges, like when making a pie.

The Pie Crust Takeaways

This time, though, there was one very clear victor. Butter made a tastier, flakier, sturdier crust by far. This isn't to say that shortening and lard aren't useful ingredients. Shortening is a great way to get incredibly tender desserts.

The classic egg wash is sometimes made with water or heavy cream, but most often it's a combination of 1 egg to 1 Tbsp. milk, whisked together until smooth. Use it for that traditional rich, golden brown color with just enough shine. For a crisp crust with a matte, classic pie appearance, use just milk.

Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.

In order to ensure that the finished crust is super flaky, pie crust always starts with cold butter. That way, the butter will remain in solid chunks in the dough that evaporate into layers during baking. Good!

Why do you put milk on pie crust? ›

A milk wash is used to encourage browning of the crust color, but also imparts flavor.

While butter, shortening, or lard make equally light and tender crusts, an all-butter crust will be flakier due to butter's higher water content: as the crust bakes the butter melts and its water turns to steam, creating thin, crisp layers (flakes).

Apple Pie. Coming in at number one on the list is apple pie. This classic dessert is not only a staple at the American dinner table, although it didn't get its start in America.

White also once made a young Gordon Ramsay cry while Ramsay worked for him, and later said, "I don't recall what he'd done wrong but I yelled at him and he lost it. Gordon crouched down in the corner of the kitchen, buried his head in his hands and started sobbing."

Sticky Toffee Pudding with Caramel Sauce & Ice Cream » Gordon Ramsay Restaurants.

2. Pumpkin Pie. It wouldn't be Thanksgiving without a slice of pumpkin pie.

Though pumpkin pie is a holiday classic, some will prepare pecan, cherry, apple, chocolate, and more to widen the variety of deserts served to family and friends. According to data sourced from Wise Voter, the most popular pie in all of California is pecan pie. This pie is also the favorite pie of 14 other states.

Pumpkin pie is Americans' top choice for a Thanksgiving pie — with pecan pie, apple pie, and sweet potato pie right behind it.

Bake the pie until a toothpick inserted in the center of the filling comes out clean, about 1 ½ hours. Cool completely on a wire cake rack. Serve or cover and refrigerate until ready to serve.

When the oven is ready, bake the pies for 30-35min or until golden brown and the internal temperature is at least 165°F. Rotate pies once halfway through their baking for even baking. Usually the pie reaches 175°F by the time the dough has cooked thoroughly, but the minimum temp for food safety is 165°F.

What are the four basic ingredients in baking pies? ›

1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour forms the structure and bulk of the crust, fat adds flavor and creates a flaky texture, liquid binds the dough and keeps it pliable, and salt enhances the flavor and helps brown the crust.

For a glossy golden appearance, brush with an egg yolk that was beaten with 1 teaspoon of water. For slight shine, brush with half-and-half cream of heavy whipping cream. For a crisp brown crust, brush with water. For a little sparkle, sprinkle with sugar or decorator sugar after brushing with one of the washes.

Pies with a top crust or lattice top will typically call for an egg or cream wash to be brushed on to the dough just before baking. The type of wash you use is what will give the baked pie a polished finish (it's also the perfect "glue" for holding sugar that's sprinkled on the crust).

Pre-cooking your filling basically allows you to control the juiciness before it goes into the oven, so there are no major surprises when it's time to bake. This does mean a longer prep time, both to prepare the filling and to let it cool completely. (Putting hot filling into a chilled pie crust = no go!

By soaking the wedges you draw out the starch from the potato. The starch is what causes the insides of wedges to go gloppy when they bake, and by removing the starch you increase the chances of them coming out light and fluffy in the centre.

A runny sweet potato pie filling can be caused by a few different things. One possibility is that the sweet potatoes were not cooked long enough and need to be cooked longer. Another possibility is that the filling was not thickened enough. One way to thicken the filling is to add more flour or cornstarch to it.

Boiling also runs the risk of leaving you with watery mash, which can make a pie that doesn't firm up. Once they're soft, take the skin off and mash them - don't be too meticulous about mashing, some small chunks are okay and they make the texture of the pie really lovely. :D.

The ethanol in the vodka stops the gluten in the flour from binding, making for a more tender and flaky crust.

Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with. The great thing about vinegar is that you really only need a little bit of it to help your dough, so you won't know what that “secret ingredient” after baking!

Why Do you Put Vinegar in a Pie Crust? I learned that you should always add just a little bit of vinegar to your pie dough. Two teaspoon of apple cider vinegar (because we prefer the taste better) is enough to help soften gluten in the flour so it doesn't get too tough and chewy.

Why use Crisco in pie crust? ›

Pie crusts can be made in many different ways, but I love a pie crust that is flaky. Shortening will help keep the pie crust together and butter will help make it flaky.

Flour: It's all about the protein

What kind of flour makes the best pie crust? Well, not high-protein bread flour! Use that for your chewy bagels. What you want for pie is flour that yields a tender, flaky crust, which means medium-protein all-purpose flour or low-protein pastry flour.