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Sweet Potato/Streusel Pie With Cornmeal Pastry

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“The absolute best sweet potato pie recipe around. I have been making this forever. It has a fantastic flaky, melt-in-your-mouth cornmeal crust, with a delicious streusel topping...this is well-worth the effort to prepare, and actually is not hard to make, just takes a bit of time.”
READY IN:
1hr 25mins
YIELD:
1 deep dish 10inch pie
UNITS:
Metric

Ingredients Nutrition

Directions

  1. To prepare the pastry: Prepare a deep-dish 10-inch pie plate.
  2. Mix flour, cornmeal and salt in a medium bowl.
  3. Cut in the shortening, using a pastry blender, until size of small peas.
  4. Sprinkle with cold water (1 tbsp at a time), tossing with a fork until all flour is moistened, and pastry almost cleans sides of bowl (1-2 tsp of extra water may be added if necessary).
  5. Gather the pastry into a ball.
  6. Shape into flattened round onto lightly floured surface.
  7. Roll out pastry into a circle 2-inches larger than the outer sides of the deep-dish pie plate.
  8. Place the pastry into pie plate; pressing firmly against bottom and sides.
  9. Trim and flute pastry edge.
  10. Heat oven to 425°F.
  11. Set oven rack to lowest position.
  12. In a bowl, beat eggs well.
  13. Stir in all remaining filling ingredients; mix well.
  14. Pour into prepared pastry-lined pie plate.
  15. Bake for 15 minutes.
  16. Meanwhile, prepare streusel topping by mixing all four ingredients.
  17. Reduce oven temperature to 350°F.
  18. Bake for 35 minutes longer.
  19. Remove from oven; sprinkle streusel topping over pie.
  20. Bake about 10 minutes longer, or until a knife inserted in center, comes out clean.
  21. Cool completely on wire rack, about 2 hours.
  22. Serve with whipped cream.

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