Fall is the perfect time to cook and bake with pumkin, squash and sweet potatos. When Kristen announced sweet potatoes and honey as the ingredients for this months, my Mom’s famous pie came to mind first.
I have a few comments before we get to the recipe
1. I had extra filling that would not fit in the 9″ pie shell. I put it in a bowl and baked it crustless.
2. The original recipe calls for 1 C white sugar. I substituted 1/2 C honey and added the crumble topping. The crumble topping is rich and I wasn’t sure how much honey I would need. Next time, I will use more honey or some add sugar to the filling.
3. The longer this pie sat the better it got.
For the Crust – Makes ONE Crust
1 1/4 C Flour – I used half All Purpose Flour and half Pastry Flour
1/4 tsp. Salt
1/2 C Butter, diced and chilled
3-4 T of Ice Water
Combine flour and salt in food processor.
Add cold butter and process until coarse crumbs form.
Add water, one tablespoon at a time, until mixture forms a ball.
Roll out crust and press into pie plate.
Chill at least 30 minutes.
For the Filling
3 Large Sweet Potatoes
1/2 C. Honey (if needed add more honey or sugar to taste, up to 1 C)
½ C Butter, softened
½ tsp. Salt
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Allspice
1 tsp. Vanilla
1 C Half and Half or Milk
Combine filling ingredients and pour into pie crust.
For the Crumb Topping
1 C Flour – I used half All Purpose Flour and half Pastry Flour
1 C Brown Sugar
1 C Butter, Melted
Combine flour, sugar and butter until ingredients form coarse crumbs.
Sprinkle crumb mixture evenly on top of filling.
Place pie on a parchment paper lined cookie sheet to steer clear of mess in the oven.
Bake at 375 for 50 minutes or until done.