Monday, January 16, 2012

Hot Date Pie

This pie is so worth the time and effort put into making it. I didn't change a thing, though crushing gingersnaps a major pain so buy them already crushed. Taken from Betty Crocker's Harvest Pie.

And can I just ask why are cloves seasonings freaken $8 for a tiny little container? Is there something illicit you can do with them? Like roll your own cloves smokes? Come on. This purchase better last me a year.

Hot Date Pie


Sweet Potato Filling
2 large sweet potatoes
2/3 cup brown sugar, packed
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
2 tablespoons dark molasses
3 large eggs
1 cup whipping cream

Cranberry-Pecan Streusel
1/3 cup sweetened dried cranberries
1/3 cup hot water
1/4 cup all-purpose flour
1/4 cup firmly packed dark brown sugar
2 tablespoons butter, melted
3/4 cup pecans, coarsely chopped

1 refrigerated pie crust, softened as directed on box
1 cup crushed gingersnaps (about 20)
1/2 cup pecans, coarsely ground
1/4 cup powdered sugar
2 tablespoons butter, melted

  1. Heat oven to 400°F. Wash and pierce sweet potatoes. Place on rimmed baking sheet. Bake 1 hour to 1 hour 10 minutes. Remove from oven and let cool to room temperature, about 1 hour. Cut lengthwise in half; scoop out inside; discard skins. Mash sweet potatoes until no lumps remain.
  2. Combine dried cranberries and hot water. Set aside until ready to put into the streusel.
  3. Turn oven temperature down to 350°F.
  4. Unroll and place crust into ungreased deep-dish 9-inch glass pie plate. Crimp edges. Combine remaining crust ingredients. Press in bottom and about 1/2 inch up side of pie crust. Bake 10 minutes. Remove from oven and let cool completely on cooling rack, about 30 minutes.
  5. Beat all filling ingredients except molasses, eggs, cream and sweet potatoes together in large bowl with whisk. Beat in 1 1/2 cups mashed sweet potatoes, molasses and eggs. Beat in cream. Pour mixture into cooled crust. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake about 40 minutes or until filling is set around edges.
  6. Drain cranberries. Stir in remaining streusel ingredients. Gently sprinkle streusel around edge of crust. Bake for an additional 20 minutes or until set.
  7. Remove from oven and let cool completely on cooling rack, about 3 hours.

Lazy girl pie

This is my version of the Betty Crocker Blueberry Pudding Pie recipe. The original recipe calls for frozen blueberries, which my little convenience store didn't have. Being too lazy to go out, I made do with what I had in the freezer which turned out to be a Yoplait berry smoothie mix. I picked out the yogurt bits, and just used the frozen berries for the pie.

Lazy Girl Pie

1 refrigerated pie crust, softened as directed on box
1 1/2 cups fresh or frozen berries, thawed, well drained
3 eggs
1 cup sour cream
3/4 cup half-and-half
1/3 cup sugar
1 1/2 teaspoons vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt

  1. Heat oven to 425°F. Make pie crust as directed on box for one pie using 9-inch glass pie plate. Bake 7 minutes.
  2. Remove crust from oven; sprinkle berries over bottom of crust.
  3. In large bowl, beat all remaining ingredients with electric mixer on medium speed 1 to 2 minutes or until smooth. Pour over berries.
  4. Return to oven; bake 10 minutes. Reduce oven temperature to 350°F; cover edges of crust with foil. Bake 30 to 32 minutes or until knife inserted in center comes out clean. Let stand 20 minutes. Serve warm or cool, though cold is better. Store in refrigerator.