Sweet Potato Pie with Gingerbread Nut Crumble
Ingredients
For the Oil and Butter Pie Crust:
- 1 1/2 cups all-purpose flour (185 g)
- 1/4 tsp salt
- 2 tbsp light-tasting oil
- 7 tbsp cold butter, cubed (100 g)
- 1/4 cup cold water (60ml)
For the Sweet Potato Pie:
- 400 g mashed sweet potatoes (about 2 cups) (2-3 large sweet potatoes)
- 3/4 cup evaporated milk (180 ml)
- 1/4 cup heavy cream (60 ml)
- 2/3 cup brown sugar (135 g)
- 3 large eggs
- 2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/8 tsp five spice powder
- 1/8 tsp ginger
For the Hazelnut Pecan Gingerbread Crumble
- 3/4 cup all-purpose flour (90 g)
- 1/2 cup brown sugar (100 g)
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/8 tsp nutmeg
- 1/8 tsp powdered ginger
- 1/8 tsp cloves
- 1/8 tsp allspice
- 3 tbsp butter, softened (43 g)
- 2 tsp molasses
- 1/3 cup chopped hazelnuts
- 1/4 cup chopped pecans
For the Egg Wash:
- 1 large egg
Instructions
Make the Pie Crust:
- Add the flour and salt to a large bowl and stir well. Add the oil and rub it into the flour using your hands. Next, add the cubes of cold butter and use a pastry blender to chop the butter into pea-sized pieces. Finally, add the cold water and bring the dough together into a single mass. Flatten it into a disk and cover it with plastic wrap. Let it chill in the refrigerator for about 30 minutes.
Make the Filling:
- After the sweet potatoes have cooked and cooled, peel away the skins and scrape the insides into a large bowl until you have 400 g or 2 cups. Mash the sweet potatoes, then add the evaporated milk, cream, and brown sugar, and mix well with a large spoon. Stir in the eggs one at a time. Finally, stir in the cinnamon, vanilla, nutmeg, salt, five spice powder, and ginger. Set the filling aside while you roll out the pie crust.
Make the Crumble:
- In a medium bowl, add the flour, brown sugar, cinnamon, salt, nutmeg, ginger, cloves, and allspice, and stir until they are well mixed. Next, add the softened butter and molasses, and mix them in by hand until you have crumbs with some larger pieces. Finally, mix in the chopped hazelnuts and pecans.
Bake the Pie:
- Preheat the oven to 350° F (180° C.) Roll the pie crust into a circle with a diameter of about 12 to 13-inches and transfer to a 9 or 10-inch pie pan. Crimp the edges, then pour in the sweet potato filling and bake for about 50-60 minutes, or until the filling has set. Make the crumble and prepare the egg wash while the pie is baking.
- Take the pie out of the oven. Brush the edges of the crust with the egg wash, then sprinkle the crumble over the filling. Return to the oven immediately and bake for around another 25 minutes, or until the egg wash and crumble have browned. Allow the pie to cool, then store in the refrigerator for up to 3-4 days.