State Fair Pie Competition 2010
Shepherdsville, Kentucky

Harvest Pie

This sweet potato pie is worth the extra time it takes to make, with the delicious streusel topping and the gingersnap crust.

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  • prep time 40 min
  • total time 6 hr 50 min
  • ingredients 23
  • servings 8
 

Ingredients

Sweet Potato Filling

2
large sweet potatoes
2/3
cup brown sugar, packed
1/2
cup granulated sugar
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/8
teaspoon ground allspice
1/8
teaspoon ground cloves
1/8
teaspoon ground ginger
2
tablespoons dark molasses
3
large eggs
1
cup whipping cream

Cranberry-Pecan Streusel

1/3
cup sweetened dried cranberries
1/3
cup hot water
1/4
cup all-purpose flour
1/4
cup firmly packed dark brown sugar
2
tablespoons butter, melted
3/4
cup pecans, coarsely chopped

Crust

1
Pillsbury® refrigerated pie crust, softened as directed on box
1
cup crushed gingersnaps (about 20)
1/2
cup pecans, coarsely ground
1/4
cup powdered sugar
2
tablespoons butter, melted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Wash and pierce sweet potatoes. Place on rimmed baking sheet. Bake 1 hour to 1 hour 10 minutes. Remove from oven and let cool to room temperature, about 1 hour. Cut lengthwise in half; scoop out inside; discard skins. Mash sweet potatoes until no lumps remain.
  • 2 Combine dried cranberries and hot water. Set aside until ready to put into the streusel.
  • 3 Turn oven temperature down to 350°F.
  • 4 Unroll and place crust into ungreased deep-dish 9-inch glass pie plate. Crimp edges. Combine remaining crust ingredients. Press in bottom and about 1/2 inch up side of pie crust. Bake 10 minutes. Remove from oven and let cool completely on cooling rack, about 30 minutes.
  • 5 Beat all filling ingredients except molasses, eggs, cream and sweet potatoes together in large bowl with whisk. Beat in 1 1/2 cups mashed sweet potatoes, molasses and eggs. Beat in cream. Pour mixture into cooled crust. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake about 40 minutes or until filling is set around edges.
  • 6 Drain cranberries. Stir in remaining streusel ingredients. Gently sprinkle streusel around edge of crust. Bake for an additional 20 minutes or until set.
  • 7 Remove from oven and let cool completely on cooling rack, about 3 hours.
  • 1 Heat oven to 400°F. Wash and pierce sweet potatoes. Place on rimmed baking sheet. Bake 1 hour to 1 hour 10 minutes. Remove from oven and let cool to room temperature, about 1 hour. Cut lengthwise in half; scoop out inside; discard skins. Mash sweet potatoes until no lumps remain.
  • 2 Combine dried cranberries and hot water. Set aside until ready to put into the streusel.
  • 3 Turn oven temperature down to 350°F.
  • 4 Unroll and place crust into ungreased deep-dish 9-inch glass pie plate. Crimp edges. Combine remaining crust ingredients. Press in bottom and about 1/2 inch up side of pie crust. Bake 10 minutes. Remove from oven and let cool completely on cooling rack, about 30 minutes.
  • 5 Beat all filling ingredients except molasses, eggs, cream and sweet potatoes together in large bowl with whisk. Beat in 1 1/2 cups mashed sweet potatoes, molasses and eggs. Beat in cream. Pour mixture into cooled crust. Place pie on middle oven rack; place sheet of foil on rack below pie in case of spillover. Bake about 40 minutes or until filling is set around edges.
  • 6 Drain cranberries. Stir in remaining streusel ingredients. Gently sprinkle streusel around edge of crust. Bake for an additional 20 minutes or until set.
  • 7 Remove from oven and let cool completely on cooling rack, about 3 hours.

EXPERT TIPS

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Expert Tips

Sweet potatoes with darker-colored skins are generally more moist and flavorful than the lighter ones.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
730
(
Calories from Fat
330),
% Daily Value
Total Fat
36g
36%
(Saturated Fat
14g,
14%
Trans Fat
1/2g
1/2%
),
Cholesterol
130mg
130%;
Sodium
480mg
480%;
Total Carbohydrate
91g
91%
(Dietary Fiber
4g
4%
  Sugars
56g
56%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
200%;
Vitamin C
8%;
Calcium
10%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 4 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.