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Sweet Potato Apple Pie

It can't go wrong when you put two good things together!
Prep Time 2 hours
Cook Time 40 minutes
Course Dessert
Cuisine Japanese
Servings 8 servings

Equipment

  • bowl, oven, pot, steamer, 20cm(8-inch) pie plate

Ingredients
  

  • 1 package frozen puff pastry (160g×2)
  • leftover sponge cake (or castella cake or Panko)
  • egg white or egg wash

Apple Filling

  • 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

Instructions
 

Apple Filling

  • 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.

Assemble

  • 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.

Baking

  • 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.
Keyword apple pie, sweet potato, sweet potato apple pie, thanksgiving, thanksgiving pie