Page 58 - My Cookbook
P. 58
INGREDIENTS
Brandied Sweet Potato Pie
Deserts, Pies
Cook 4 hr ∙ Makes 8 servings ∙ Source Foodnetwork.com
For the crust:
1 3/4 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter, cut into small pieces 5 to 6 tablespoons ice water
Sanding sugar, for sprinkling
For the filling:
2 medium sweet potatoes (about 1 pound)
1 cup half-and-half
3/4 cup granulated sugar
2 large eggs, lightly beaten
3 tablespoons brandy or cognac
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
DIRECTIONS
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add half of the butter and pulse until combined. Add the remaining butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 5 tablespoons ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed). Turn the dough out onto a piece of plastic wrap and gather together using the plastic wrap. Transfer about one-sixth of the dough to
