Gluten Free Deep Dish Sweet Potato (or Pumpkin) Meringue Pie

Ingredients:

• 1 recipe (for deep-dish pie pans*) or 1/2 recipe for standard Gluten Free Flaky Pie Crust
For the Sweet Potato Filling:
• 4 (1/2 pound) sweet potatoes
• 1/2 cup dark brown sugar
• 3 large eggs
• 2 tablespoons bourbon (or 1 teaspoon pure vanilla)
• 1/2 cup heavy cream
For the Pumpkin Filling:
• 1 recipe Gluten Free Pumpkin Pie
For the Deep-Dish Meringue Topping:
• 1-/12 cups granulated sugar
• 3/4 cup water
• 6 large egg whites
For the Standard Pie Dish Meringue Topping:
• 1 cup granulated sugar
• 1/2 cup water
• 4 large egg whites

Instructions:

1. Make the pie crust as instructed at the above link. Scallop the edges so that they do not overlap the rim of the pie plate. Just fold the crust under about 1/4 to 1/2-inch to make a double-thick edge. Then, using two fingers from one hand spread about 1/2-inch apart, support the back of the crust edge. Using one finger from another hand, push the dough between the other two fingers. Continue in this manner until the entire crust edge is scalloped. (If you have long fingernails, use your knuckles instead.)
2. Decide whether you wish to make the pumpkin or the sweet potato filling. Preheat the oven to 350ºF.
To Make the Sweet Potato Filling:
3. Rinse of the sweet potatoes and pat dry with paper towels. Stab them on all sides with a steak knife. Microwave on high for 10 minutes, just until soft. Transfer the sweet potatoes to the oven and roast for about 10 minutes longer, until much softer. Allow the potatoes to cool. Then, slice in half and scoop out the flesh into a food processor. You should have about 2-1/4 cups of flesh.
4. Transfer the sweet potato to the food processor and run on "puree" until smooth.
5. Add the brown sugar, eggs, and bourbon and mix until thoroughly combined.
6. Pour in the heavy cream and process until thoroughly mixed in.
7. Pour the filling into the crust and bake for 50 minutes or until just set (doesn't jiggle) and the top looks dry. Cover the crust edges with foil or a silicone pie edge cover if it browns too quickly.
8. Remove the crust from the oven and transfer to a wire rack to cool completely.
To Make the Pumpkin Filling:
9. Follow the instructions at the above link for Gluten Free Pumpkin Pie Recipe; set pie aside to cool completely.
To Make the Meringue:
10. Once the pie is cool, in a small saucepan, combine the granulated sugar and water and bring to a boil. Cook over medium-high heat without stirring until it reaches 240°F, approximately 5 - 7 minutes. (Stirring usually causes the sugar to get on the sides of the saucepan, which crystallizes the syrup if it comes in contact with the mixture.)
11. Add the egg whites and salt to the bowl of your mixer and beat on high speed until soft peaks form. With the machine still running on high speed, drizzle in the hot syrup and beat until stiff peaks form, about 5 minutes. They should be glossy and warm. Beat in the vanilla at low to medium speed.
12. Spread the meringue on top of the pie and be sure that the meringue touches the edges of the crust.
13. Place a rack in your oven so that the top of the pie will be about 6-inches away from the heat source. Preheat the oven to high broil. Place the pie in the oven and broil for a few seconds or until brown creases appear on the meringue. Watch it the entire time. Alternatively, you may use a kitchen torch to brown the meringue.
14. Set aside to cool. Refrigerate until ready to serve, until chilled or up to one day. Slice and serve.

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