Make this sweet potato crumble pie with a traditional blind-baked crust, pecan caramel crust, or no crust at all. Either way, it’s always a popular recipe among my gluten-eating family and friends. To view the inside, see this photo.
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.
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.
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.
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.)
Make this sweet potato crumble pie with a traditional blind-baked crust, pecan caramel crust, or no crust at all. Either way, it’s always a popular recipe among my gluten-eating family and friends. To view the inside, see this photo.
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