May 23, 2010

KAMOTE PIE

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Crust:
1 1/2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening or butter
1/4 cup water

Filling:
6 pieces medium-size kamote
2 tablespoons butter
1 cup milk
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup brown sugar

Preheat at 350°F. Prepare a 9-inch pie plate.

Prepare Crust: In a bowl, combine flour and salt. Cut in the shortening or butter until mealy. Add enough water to form a ball of dough. Roll out the dough to 1/8″ thick. Fit into the pie plate. Flute edges. Prick with a fork ten pre-bake in the oven for about 15 minutes.

Prepare Filling: Boil the kamote until tender. Cool then peel. Keep two pieces whole and mash the other four pieces. Add the butter, milk, brown sugar, eggs, and vanilla. Beat until smooth. Pour into the pre-baked pie shell. Slice the two whole kamote thinly. Arrange over the pie filling. Sprinkle with the remaining brown sugar then bake for about 30 minutes or until roasted.



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