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Bourbon Sweet Potato Pie with Hazelnut Crumble

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  • Makes: 8 servings
  • Prep: 35 mins
  • Bake: 12 mins 450°F
  • Bake: 50 mins 350°F

Bourbon Sweet Potato Pie with Hazelnut Crumble

Directions

  1. Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until set and dry. Remove from oven. Reduce oven temperature to 350 degrees F.
  1. Meanwhile, in a large bowl stir together brown sugar, flour, cinnamon, salt, and nutmeg; set aside. In a medium bowl combine eggs, milk, sour cream, bourbon, and vanilla. Stir in mashed sweet potatoes and melted butter. Add sweet potato mixture to brown sugar mixture, stirring just until combined.
  1. Place the pastry shell on the oven rack. Carefully pour sweet potato mixture into pastry shell. Sprinkle with Hazelnut Crumble. Bake about 50 minutes or until center is set. Cool on a wire rack. Cover and chill within 2 hours.

From the Test Kitchen

Prepare as directed. Cover and chill for up to 2 days.

Not a sweet potato fan? Substitute pumpkin instead. Omit the bourbon for a nonalcoholic version.

Hazelnut Crumble

Directions

  1. In a small bowl stir together flour, hazelnuts, and brown sugar. Drizzle with melted butter; toss with a fork until combined and crumbly.

Pastry for a Single-Crust Pie

Directions

  1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.
  2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.
  3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.
  4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.
  5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts (Pastry for a Single-Crust Pie)

  • Per serving:
  • 191 kcal cal.,
  • 12 g fat
  • ( 5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 15 mg chol.,
  • 187 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts (Bourbon Sweet Potato Pie with Hazelnut Crumble)

  • Per serving:
  • 610 kcal cal.,
  • 30 g fat
  • (13 g sat. fat,
  • 5 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 115 mg chol.,
  • 421 mg sodium,
  • 76 g carb.,
  • 4 g fiber,
  • 40 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

How To Video

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Reviews (1)

3 Ratings
1218 Days Ago
Almost perfect.

There is a temperature change when you go from browning the crust to cooking the pie that needs to be notated in bold.

This is a great tasting pie, but a badly written recipe.

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