Scott finally made that sweet potato pie he promised - our sweet potatoes, home-rendered lard, and farm fresh eggs plus a few non-homegrown ingredients.
Here's our recipe for a 9" pie.
If you have time, make crust and chill overnight.
Preheat oven to 350 degrees before baking.
Pie Crust
1 1/3 cup all purpose flour
1/2 heaping teaspoon kosher salt
1/2 cup well-chilled lard
3-4 tablespoons bourbon (water can be used, but bourbon or vodka will produce a more tender crust)
Directions
Sift flour into large bowl
Add salt and mix thoroughly
Add chilled lard and cut in with two knives until lard is the size of peas
Add just enough bourbon to form a dry dough ball
Refrigerate for at least 30 minutes (overnight is better)
Place ball on well floured surface
Mash out with hands until approximately 6 inches in diameter
Flour top of crust and flip
Flour top again and roll to desired thickness
Gently fold in half and place in pie plate
Gently form to plate and trim or crimp edge
Here's what a 1/2 cup of our homemade lard looks like.
Crisco can be substituted.
Cutting in the lard.
The bourbon and lard are Scott's secret to a tender crust.
Pie Filling
1 pound of baked sweet potatoes
1/2 cup butter, softened
1 cup dark brown sugar (firmly packed)
1/2 cup milk
3 medium-sized farm fresh eggs (or 2 large eggs)
1/2 teaspoon ground nutmeg
1/2 teasponn ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon dried ginger
Directions
Bake sweet potatoes until tender, then remove skin.
Mash sweet potatoes in bowl.
Add butter and mix thoroughly (we us a Kitchenaid mixer).
Stir in sugar, milk, eggs, nutmeg, cinnamon, and ginger.
Beat on medium speed until smooth, then add vanilla and mix.
Lastly, run through
ricer to guarantee smooth consistency, and pour filling into unbaked pie crust.
Cooking Directions
Cook pie for 50-60 minutes at 350 degrees (until knife inserted in the center comes out clean)
Cool pie to room temperture, add homemade whipped cream, and serve.
Enjoy!
