This time of year just wakes up the inner-chef in us all! No matter how much or how little you cook, often we have at least one recipe for a favorite dish, we are often asked to cook/bake and bring with us. I have several favorites - Scratch-Made Buttermilk Biscuits, Lemon-Coconut Cake, Cornbread, Banana-Nut Bread, Blueberry Muffins, Belgian Waffles, Yeast Rolls, etc., and of course, and I can't believe I've never posted the recipe for one of my favorites - My Apple & Sweet Potato Pies!
And, of course, I began getting requests for My Double-Crusted Sweet Potato and Apple Pies for the holidays; so, now, I take orders! Though, during the holidays, a reminder to contact me to order your pie(s) a season ahead!
Recipe for My Apple & Sweet Potato Pies
OMG! I am a breadoholic - a total crust person and I like it thick, too! All that butter, the golden crispiness, the sweet and savory aromas, the flavorful filling; though, it has to be good, is almost secondary to the expected grandeur of the crust itself. Of course, both the filling and crusts are made from scratch; but, here's my twist, not only do my sweet potato pies have a top and bottom crust, but almost as importantly, I roast the sweet potatoes with butter, sugar, cinnamon and a little bit of salt, rather than the standard of boiling - adds such richness in flavor - and with the double-crust, yup, it's just enough crust in every bite! Riiiiiiight!
You should know that it took me awhile to develop this recipe and I am still trying new ideas. I've not shared this recipe before, so please let me know your thoughts - and especially if, on my blog, I may have missed a step!
SCRATCH-MADE TOP & BOTTOM
Descriptions, Recipes & Images by Mariby CorpeningTM