Sweet Potato Pecan Crumble Pie
, 9 h 5 min (includes chilling and setting), Serves 12 (one 9" pie)
Flaky folded pie crust filled with smooth spiced sweet potato custard and topped with a brown sugar pecan crumble.
| prepAdd ice to a cup of water | |||||||||
| prepPlace rack in center of oven | |||||||||
| prepPreheat oven to 425°F / 220°C (for par-baking) | |||||||||
| prepHave a 9" metal pie pan ready | |||||||||
| 150 g all purpose flour (for the dough) | Whisk flour, sugar & salt | Slice in butter, smush into flour | Add ice water, mix; chill 45 min | Roll, letter fold twice; chill 45 min (x2) | Roll thin, fit pan, freeze 30 min | Par-bake 425°F / 220°C, 22 min | Sieve filling into par-baked crust | Top pie; bake 350°F / 175°C, 40 min | Cool 1 hr, chill 2-3 hrs |
| 1 tbsp granulated sugar (for the dough) | |||||||||
| 1/4 tsp fine sea salt (for the dough) | |||||||||
| 150 g cold salted butter (for the dough) | |||||||||
| 65 g ice cold water | |||||||||
| 450 g cooked sweet potato, skin removed | Blend sweet potato, sugars, spice, cream, eggs | ||||||||
| 150 g dark brown sugar (for the filling) | |||||||||
| 50 g granulated sugar (for the filling) | |||||||||
| 1 tbsp pumpkin pie spice | |||||||||
| 1/2 tsp fine sea salt (for the filling) | |||||||||
| 1 tsp vanilla extract (for the filling) | |||||||||
| 3 large eggs | |||||||||
| 150 g heavy cream | |||||||||
| 50 g pecans, roughly chopped | Mix butter, sugar, salt, vanilla, flour | Stir in chopped pecans | |||||||
| 30 g soft salted butter (for the crumble) | |||||||||
| 1 pinch fine sea salt (for the crumble) | |||||||||
| 40 g dark brown sugar (for the crumble) | |||||||||
| 1 tsp vanilla extract (for the crumble) | |||||||||
| 30 g all purpose flour (for the crumble) | |||||||||
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