Pumpkin Or Sweet Potato? Tips And Topping To Make The Best Pie
(NAPSA) - Tis the season for pie making. This recipe for Sweet Potato Pie features a stunning fig and toasted pecan topping that works equally well on pumpkin pie. Whether you prefer pumpkin or lean toward sweet potato, these baking tips will reward you with pie perfection.
Luscious, sweet, moist, dark Mission or golden California Calimyrna figs are simmered in brandy and maple syrup and swirled with toasted pecans. Spooned over a silky-smooth sweet potato filling, this showy, classic pie is even more appealing when you realize it started with a refrigerated pie crust.
For more recipes and fig tips, visit Valley Fig Growers at www.valleyfig.com.
Perfect Pie Tips
- For optimum baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans, which reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much.
- To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking. Use a 12-inch-square piece of foil. Cut out a 7-inch circle from the center, and gently fold the foil 'ring' around the crust's edge. Be careful: The pie will be hot!
- Use a hot oven temperature during the first 15 minutes of baking.
- Cool the pie on a wire rack to help prevent a soggy bottom. The rack helps air circulate.