SWEET POTATO APPLE PIE | Japanese -style Thanksgiving pie
What is SWEET POTATO APPLE PIE?
This is not a famous pie in other countries, but it’s a very popular pie in Japan and is my all-time favorite.
You can find it at the train station at an affordable price, and it’s delicious!
I have cut down sugar as much as I can to make it healthier.
It can’t go wrong when you put two good things together.
If you can’t access to Japanese sweet potato
Japanese sweet potato is flaky and starchy almost like a potato.
You can also use the orangy flesh sweet potato that is found in the States.
If that is the case, microwave the sweet potato paste a couple of minutes on 600w to evaporate the excess moisture.
And add some more sugar to your preference.
Apple filling has moisture, so adjust the consistency to a little bit firmer side that soaks up the excess moisture.
How to make a lovely lattice top
To make a lovely lattice top, I strongly recommend doing it ahead of assembling.
Place the strips on top of each other at a 45° angle to make a lovely lattice.
You don’t want to do it on top of the pie; if you do it on the filling, it’s not easy to do. You can do it more manageable and it looks better pies.
Sweet Potato Apple Pie
- bowl, oven, pot, steamer, 20cm(8-inch) pie plate
- 1 package frozen puff pastry (160g×2)
- leftover sponge cake (or castella cake or Panko)
- egg white or egg wash
- 3 apples (450g total)
- 45 g sugar
Sweet Potato Filling
- 300 g Sweet Potato
- 30 g sugar
- 10 g unsalted butter
- a pinch of salt
- Core and peel apples.Cut into 8 vertically, slice into quarter-inch slices.
- Weigh the amount, and add 10% of the sugar.Leave it for about 10 minutes until the moisture comes out from the apples.
- Cover and cook over medium heat. Bring it to a boil and reduce the heat to low; cook five minutes until the apples look transparent and soft. Do not overcook otherwise; your apples lose their shape and end up in apple sauce.
Sweet Potato Filling
- Wash well, scrub the sweet potato.
- Cut into bite-size pieces and soak in water again to remove any excess starch and to prevent changing the color.
- Place them in a single layer in the steamer, or you can do it in the microwave and cook until the sweet potatoes soften.Steam: 15 minutes.Microwave: five minutes on 600 W.
- Weigh and add 10% of the sugar, a pinch of salt, 10 g of the unsalted butter.Mash it well to make a paste.
- The frozen puff pastry should be on the counter for at least 30 minutes or until it is flexible, but not too long. Still cold and has its resistance a little bit.
- Roll out the pastry to fit the bottom of the mold.It looks a little bit smaller for the mold, but it's just fine. The thickness should be 3 mm.
- Another one should roll out to a 30 x 25 cm rectangle.Cut into ten strips by using a ruler and pizza cutter.
- Place the strips on top of each other at a 45° angle to make a lovely lattice.
- Poke the bottom pastry to give it a nice hole, and let the steam go while baking, so that your pie bakes up crispy. Crumble the leftover sponge cake or Costilla over the surface.
- Transfer the sweet potato paste it and flatten the surface.And then transfer the apple pie filling over it.
- Slide the lattice on top And place it in a nice position.Press to seal with the falk all around edges.And cut off the excess pastries with your scraper or knife.Brush egg whites or egg wash all over the surface.Let it chill in the fridge or freezer while preheating the oven.
- Then bake it for 30 to 40 minutes at 190°C or until it gets golden brown.
- Leave it on the wire rack for about 15 to 20 minutes until it is too hot to touch and slide off onto the wire rack to release the steam.
- For the finishing touch, brush apricot jam all over the surface.
- Serve at room temp. or chilled.