Sweet Potato Autumn Pie

Ingredients

• 1 butter, pastry for two crusts
• 1 large egg yolk, beaten with
• 1 teaspoon water
• 2 cups sweet potato puree (or pumpkin puree)
• 2/3 cup packed light brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon salt
• 1 cup heavy cream
• 2/3 cup whole milk
• 2 large eggs
• 1/4 cup bourbon
• unsweetened whipped cream (to garnish)

Directions

1. 1

   Roll out half the pastry and fit into a standard pie tin.

2. 2

   Leave the edges flat and cut them off a bit over the edge.

3. 3

   Chill down hard.

4. 4

   Meanwhile, take the rest of the pastry and roll out, then cut out about 30 leaves from it.

5. 5

   Place them on a sheet pan and chill.

6. 6

   Mix all of the ingredients for the filling together (sweet potato through bourbon).

7. 7

   Pour into the well-chilled crust.

8. 8

   Use the egg wash to attach the pastry leaves to the edge of the pie crust, then brush them with the remaining egg wash.

9. 9

   Bake at 375 degrees for 1 hour.

10. 10

    Chill for at least 4 hours before serving.

11. 11

    Serve with unsweetened whipped cream.

12. 12

    NOTE: Just bake 3 medium sized sweet potatoes in the oven until nice and soft.

13. 13

    Scoop out the flesh and mash very well in your mixer.

14. 14

    This should give you a little over 2 cups.

15. 15

    You can substitute pumpkin for the sweet potatoes if you like.