I’m trying to stay away from baking traditional holiday pies. We all know that if you want a delicious holiday pie, you should just buy a Tippin’s Pie. But, if you are feeling creative like I am, you should try merging two traditional pies together. I took a classic apple pie and sweet potato pie and combined them.
Below is the recipe.
- 2 medium sweet potatoes, peeled and sliced into ¼-inch rounds
- 2 apples halved and cored (Granny Smith or Honey Crisp)
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup firmly packed brown sugar
- 2 tablespoons lemon juice
- 3 tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 tablespoon butter
Preheat oven to 375 degrees Fahrenheit. Line a 9-inch pie plate with 1 layer of dough; set aside. You can either use a pre-made crust, or you can use our recipe to make your own.
Combine 1 cup water and salt in a large saucepan. Add sweet potatoes, cover, and bring to a boil over high heat. Reduce heat, and simmer until sweet potatoes are tender when pierced. Drain slices, and rinse with cold water until cool to touch. Transfer slices to a large mixing bowl.
While sweet potatoes are cooking, thinly slice the apples and immediately toss them in lemon juice. Add the apple and sweet potatoes together. Mix sugars, flour and pumpkin pie spice to the apples and sweet potatoes. Toss gently until slices are evenly coated. Spoon apples and sweet potatoes into pastry-lined pie plate.
You can either top with another crust, or you can top with a streusel topping.
For Streusel Topping:
- 1 Cup Flour
- 1 teaspoon cinnamon
- ½ cup packed light brown sugar
- ½ cup butter, softened
Make the streusel crumb topping by mixing together with a fork in a medium bowl the flour, cinnamon, and light brown sugar. Then mix in the softened butter with a fork, stirring and blending until the mixture resembles crumb.
Bake until crust is browned and apples and sweet potatoes are tender when pierced, about 50 minutes. Cool pie on wire rack at least 1 hour. Serve warm or cool.