Fall fell on us hard and fast. Last Monday it was 85 degrees and by Friday it was in the 40’s and 50’s with nights down in the 30’s. Momma Said, “I don’t like to be cold.” We didn’t get to ease into it I hope we have an Indian Summer before the snow starts to fly.
Mom would be on the lawn mower blowing leaves everywhere. She sure did like to keep the mower running as long as possible. With this cold snap we have been having the leaves will be coming down full force now. I don’t even think they will change color this year, just dry up and fall off. One good wind storm and all the trees will be bare.
My poor old dog Bailey is not fairing well in the cold weather either. She is getting stiff with arthritis and I think she will be spending more time inside this year than out. She loves to roll around in the snow but I feel bad leaving them out in the cold all day while I am at work. Maybe I am just too soft and want the best for my animals. Maybe she likes being outside, sometimes I wish they could talk so I would know if I am doing the best I can for them.
It is about time for pumpkin pies and apple cider, or a big bowl of soup and crusty bread. The seasons seem to dictate what we eat. Why doesn’t anybody want a pumpkin pie or sweet potato pie in the spring? I guess it is easier to have the oven on when it is not 90 degrees outside. I can still smell the homemade bread Mom used to make. She would bake enough at one time for the whole week. She only did it when the wood stove was heated up so she could get it all to rise. We knew it was officially fall when the wood stove was fired up. Momma Said, “I miss so many things from my childhood, memories that can’t be remade because the most important part is gone. Mom!!”
Southern Classic Sweet Potato Pie
Ingredients
- 1 9-inch refrigerated pie crust or frozen deep dish
- 2 cups pureed sweet potatoes
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 cup heavy cream
- 3 large eggs
- 2 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/3 cup crushed vanilla wafer crumbs
- 1/4 tsp ground cinnamon or pumpkin pie spice
- 2 Tbsp cold butter cubed
- 1/4 cup chopped pecans
- 1/4 cup English toffee bits (Bits-o-Brickle)
- 2 cups fresh whipped cream
Instructions
- Heat the oven to 350°F. Lightly spray a 9-inch deep dish pie pan with cooking spray. Press the pie crust firmly into the pie pan. Prick the bottom of the pie crust with a fork. Place into the oven and bake for 7 minutes. Remove and set aside.
- In a medium mixing bowl, whisk together the filling ingredients. Mix until fully combined.
- Pour the custard into the par-baked pie shell. Place into the oven and bake for 30 minutes.
- Meanwhile, mix together ⅓ cup vanilla wafer crumbs, 1 Tbsp granulated sugar and ¼ tsp ground cinnamon. Cut the cold butter into the mixture until it resembles coarse crumbs. Mix-in the chopped pecans and English toffee bits by hand.
- After baking for 30 minutes, sprinkle the pecan-crunch streusel over the top of the custard. Continue to bake for an additional 30 minutes until the custard is set when gently shaken and the pecan-crunch streusel is golden. Cover the edge of the crust with aluminum foil to prevent over-browning, if needed.
- Cool the pie to room temperature then chill completely before cutting. Overnight is ideal. Serve with a dollop of fresh whipped cream, if desired.
