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More ingredients listed below in Pie Shell and topping directions.
Instructions
In a medium bowl mix sweet potatoes and melted
butter. Set aside and prepare Cornmeal Pie Crust. (see recipe below) Roll pie crust into a 12 inch circle. Place crust in 9 inch pie plate. Cut off excess and crimp edges of crust. Do not prick pie crust. For filling, add brown sugar, orange peel, cinnamon, nutmeg & ginger to potatoes. Stir in eggs and half & half. Pour into pie shell. Cover edges of crust with foil. Bake at 375 for 30 minutes. Then remove foil & sprinkle on Hazelnut Streusel topping (see recipe below) and bake for another 20—25 minutes. Let cool and serve.
For Cornmeal Pie Shell- Mix 3/4 cup all—purpose flour, 1/2 cup cornmeal, 1 tablespoon sugar and one 1/4 teaspoon salt. Cut in 1/3 cup shortening until crumbly or mealy. Sprinkle 3—5 tablespoons of very cold water, one tablespoon at a time, over mixture, tossing with a fork after each additional till all is moistened. Form into a ball.
Hazelnut Streusel Topping- Mix 1/4 cup all-purpose flour, 1/4 cup packed brown sugar, 1/8 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg. Cut in 2 tablespoons of butter till mixture resembles coarse crumbs. Stir in 1/4 cup chopped, toasted hazelnuts.
Note-
I cook the whole potatoes in the microwave till soft. (About 5 - 6 minutes for a medium size potato) Do not use canned sweet potatoes. Let potatoes cool before mixing in other ingredients.
Originally Submitted
10/18/2010
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