A Festive Dessert: Carla Hall's Sweet Potato, Apple, and Cranberry Potpie

House Beautiful Magazine

Carla Hall of The Chew updates the traditional main dish with a sweet vegetable-fruit mixture layered in between a delicious baked crust. Your guests will love this unique dessert.

Ingredients

For the crust

⅓ cup water

1 teaspoon salt

1 tablespoon sugar

2 cups all-purpose flour

2 sticks (8 ounces) chilled unsalted butter, cut into ¼-inch pats

Related: Sandra Lee's Pesto Cheese Straws

For the filling

2 medium sweet potatoes, about 1 pound, peeled and ¾-inch diced

4 sweet/tart apples (such as Fiji, Pink Lady, Honey Crisp), quartered, peeled, and ¾-inch diced

12 ounces fresh or frozen cranberries

¾ cup packed light brown sugar

1½ teaspoons cinnamon

½ teaspoon nutmeg

1 teaspoon salt

2 tablespoons unsalted butter, melted

2 tablespoons vegetable oil

For the cranberry-apple sauce

½ cup apple cider

½ cup unsweetened cranberry juice

½ cup light brown sugar

1 inch fresh ginger, peeled and sliced into thin rounds

1 stick cinnamon

2 strips lemon zest, peeled with a vegetable peeler

½ teaspoon freshly grated nutmeg

1 tablespoon cornstarch

1 tablespoon unsalted butter

Related: Miles Angelo's Brined Turkey, Herb-and-Mustard-Stuffed Legs, Gold Corn Brioche Dressing and Giblet Gravy

Directions

1. Prepare crust: Preheat oven to 375 degrees. Mix water, salt, and sugar in small bowl. Place water mixture in refrigerator to chill and salt and sugar to dissolve, at least 15 minutes. Just before taking water out of the refrigerator, mix flour and butter in bowl of standing mixer. Separate butter pieces and toss with flour. Using the paddle attachment and on low speed, start mixer. After 10 seconds add the water at one time, then increase speed to medium. Continue to mix until dough comes together, about 45 to 60 seconds. Divide dough into two discs, one inch thick. Chill for 30 minutes. Remove dough from refrigerator and roll out ⅛-inch thick. Cut out 10 two-inch rounds with two-inch cutter. Place on sheet pan and bake for 20 minutes, or until golden brown.

2. Prepare filling: Preheat oven to 425 degrees. In a large bowl, toss sweet potatoes and apples in brown sugar, cinnamon, nutmeg, salt, melted butter, and vegetable oil. Spread on sheet pans in single layer; bake for 15 minutes. Add cranberries on top of sweet potatoes and apples. Continue to bake for an additional 10 to 15 minutes. Remove from oven and toss roasted vegetable-fruit mixture in Cranberry Apple Sauce.

More: Gabrielle Hamilton's Milk Punch With Sesame Cookies

3. Prepare the cranberry apple sauce: In a large pot combine the apple cider, cranberry juice, brown sugar, ginger, cinnamon, lemon zest, and grated nutmeg. Bring to a boil and boil for 15 minutes. Strain mixture. Return mixture to the same pot. Mix cornstarch with 1 tablespoon cold water and add to juice mixture. Bring to a boil and allow to thicken and coat the back of a spoon. Reduce heat and stir in butter.

To plate, place a round of baked crust in a bowl, top with fruit mixture, and another round of crust. Enjoy with ice cream.


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