Gluten Free Sweet Potato Crumble Pie with Easy or Traditional Crust

1. Preheat the oven to 400ºF to bake the crust only. (See the Tips section below to read new recommendations for the pecan crust.)
2. Poke several holes in the potatoes using a knife to allow steam to escape during baking. Place the potatoes on a parchment-lined baking sheet. (If you have any potatoes that are much larger than the others, cut them in half or down to similar sizes. Otherwise, take the smaller ones out of the oven once they become soft (almost like mashed potatoes.) Bake on the center shelf for 1 hour or until soft.

3. While the potatoes bake, begin preparing your pie crust as instructed at one of the above links. (Start the crust immediately, as the blind-baked crust will need to be refrigerated for 30 minutes once placed in the pie dish.) Be sure to add 1/4 teaspoon of ground cinnamon to the pecan crust recipe.

4. Once the potatoes are done, set aside to cool. Once cool, slice in half and scoop the meat out into a bowl; set aside.
5. Place the melted butter, brown sugar, and molasses in the bowl of your electric mixer and cream together for 2-3 minutes to break down the sugar.
6. Add the cinnamon, nutmeg, ginger, and one egg; beat until combined.
7. Add the two remaining eggs, one at a time, and briefly beat on medium speed until combined.
8. Add the vanilla and sweet potatoes; mix on medium-low speed just until distributed.
9. Once the sweet potatoes are done baking, lower the oven to 350ºF.

To Make the Crumble Topping:

1. Add the flour, brown sugar, cinnamon, and a pinch of salt to a bowl. Be sure that the brown sugar lumps are broken down or removed. Add the butter. Using a pastry cutter or two knives, cut the butter into the flour and sugar. The mixture may develop into very small pieces of crumbles. Continue past this point until the crumbles develop into larger chunks. (see photo). Set aside.

   

To Assemble the Parts and Bake:

1. Pour the sweet potato mixture into the blind-baked pie crust and top with the crumble topping. Bake on the center shelf for 30 minutes, if using the blind-baked crust or bake or 45 minutes to 1 hour for the pecan crust.

2. If using the blind-baked crust, after 30 minutes, whisk together the egg yolk and cream to make the egg wash. Baste the crust with the egg wash to develop browning. Return the pie back to the oven and continue to bake for 15 - 30 minutes or until the filling is set. (If the center is jiggling when slightly shaken, the pie is not yet done baking.)

3. If using the pecan crust, bake the pie for 45 minutes or until the center stops jiggling.
4. Tent the pie with foil once the crumble and crust reach your desired color.
5. Remove from the oven and place on a wire rack, preferably on top of the stove or other warm environments. (Just like cheesecake, custard fillings do best if they cool slowly cool. Otherwise, they tend to crack in the center.)
6. Cool completely, cover with plastic wrap, and refrigerate overnight or at least 3 hours. (In the past, I have left mine out at room temperature overnight, covered with a tea towel. Then, I covered it with plastic wrap and refrigerated. However, I turned my thermostat down to 67ºF that winter night.)
7. Slice and serve when ready.