Homemade Potato Pie – A Detailed recipe cooking. 
Time: 2 час. 30 min. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For filling:
- 700 gr. unpeeled sweet potato sweet potato
- 4 tbsp. l (60 gr.) Butter
- 2 large eggs
- 1/2 tbsp. fat cream
- 1/2 tbsp. light brown sugar
- 1/4 Art. corn syrup or molasses
- 1 tbsp. l vanilla extract
- 1/2 tsp finely grated orange peel
- 1/2 tsp ground cinnamon
- 1/2 tsp finely ground salts
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground ginger
- A pinch of ground cloves
For the test:
- 1 1/4 Art. premium flour
- 2 tbsp. l Sahara
- 1/2 tsp finely ground salts
- 1/4 Art. margarine
- 120 gr. cold butter, cut into cubes
- 1 egg yolk
- 1 tbsp. l apple cider vinegar or white wine vinegar
To decorate:
- 1 tbsp. fat cream
- 1 tablespoon of whiskey or cognac
- 1 tbsp. pecans
- 1 egg white
- 3 tbsp. l Sahara
- 1/2 tsp ground cinnamon
Recipes with similar ingredients: sweet potato (sweet potato), flour premium, nuts, cream, eggs, ground ginger, cloves, cinnamon, nutmeg, orange zest, corn syrup, vanilla extract, whiskey, brown sugar, apple cider vinegar, nuts pecans
Recipe preparation:
- Cook the pecans in the glaze: preheat the oven cabinet up to 180 ° С. Line a baking sheet with parchment paper. Slightly beat egg white until foam, without ceasing to beat, add sugar and cinnamon. Stir the pecans with the mixture, then put evenly on a baking sheet. Bake until nuts do not become dry and fried, approximately 10 – 15 minutes. Cool.
- Prepare a fresh dough: pour into a bowl for a kitchen combine harvester flour, sugar, and salt. Install the scapula nozzle and mix dry ingredients. Add margarine and mix in within 10 sec. Add butter and continue stirring. until the mixture looks like wet sand. Mix in a separate bowl of egg yolk and apple cider vinegar, add to the dough and mix for 3 to 4 seconds, not allowing the test to form in ball. Remove the nozzle and form the dough into a ball. If the dough it turned out loose, add 1 tbsp. l ice water and form the dough into a ball. Then wrap the dough in plastic wrap and form a round layer. Put the dough in the refrigerator and cool for at least 1 hour or up to 2 days. Ready dough is possible store in the freezer for 1 month.
- Roll out the dough on a lightly floured work surface into a round layer with a diameter of 27 – 30 cm. Then put the dough in 23 cm round baking dish and spread over pierce the surfaces, including the walls of the mold, with a fork in several places. Trim the edges of the dough, leaving an edge of 1.5 cm for shrinkage. Place the dough pan in a cold place for 20 minutes. or more.
- To prepare the filling: place the potatoes on a baking sheet and bake until soft, about 40 minutes. Allow to cool, clean and slightly knead with a fork. Get about 2 tbsp. potato mashed potatoes. Transfer mashed potatoes to a food processor and mix with cream oil until smooth. Stir in the eggs, cream, brown sugar, corn syrup, vanilla extract, grated orange zest, salt, ground cinnamon, ginger, nutmeg and cloves.
- Prepare the cake: preheat the oven to 220 ° C. Place the pan on the bottom of the cabinet. Get out the form with the dough and line with a layer of foil or parchment paper, sprinkle on top confectionery beans (ceramic granules) or coins to give weight. Bake the cake until the dough is firm and the edges do not brown, about 25 minutes. At the end of time, remove foil and cargo. Reduce oven temperature to 190 ° C, and continue to bake the cake until golden brown, about 10 – 12 min. Put the potato filling on the hot cake, and continue bake until the filling has hardened, approximately 20 min Remove the cake from the oven and refrigerate.
- Garnish the cake with cream and nuts: pour into a bowl cream, add whiskey and beat until a thick lush mass is formed. Put whipped cream on a pie and sprinkle with candied fruit pecans.
