In autumn, sweet potatoes and chestnuts are the most seasonal ingredients. They are delicious not only on their own but also as ingredients in dishes or desserts. With just a small amount of sugar, you can make delicious autumn desserts that provide a strong sense of satisfaction without any guilt. This time, I made a crispy and milk-flavored sweet potato and chestnut pie. For the filling, I used sweet potatoes and chestnuts. The sweet potatoes are naturally sweet, so instead of mashing them, I kept some large chunks. The chestnuts are also sweet and floury. If you have good sweet potatoes and chestnuts, why not try it? ~
This recipe makes one 18-cm diameter pie.

Ingredients:

Pie Crust:

• 160g low-protein flour
• 100g butter
• 25g soft white sugar
• 15g milk
• 15g egg liquid
• A pinch of salt

Sweet Potato Filling:

• 420g sweet potatoes
• 210g milk
• 35g fine granulated sugar
• 15g butter
• 8g corn starch
• 2 tablespoons rum
• 80g cooked chestnuts
• 
  

Recipe for Milk-Flavored Sweet Potato and Chestnut Pie

Step 1: Cut the cold butter into dices, mix it with flour, sugar and salt, and gently and quickly rub it into coarse corn flour

Step 2: Add milk and egg mixture, press and mix evenly, quickly knead into a ball by hand, wrap in plastic wrap, and refrigerate for at least 30 minutes

Step 3: Prepare sweet potato and chestnut filling when letting the dough stand still: Wash and peel the sweet potatoes, cut them into small pieces, put them in a large bowl, sprinkle a little water on the surface, cover them with plastic wrap, put them on high heat in the microwave for 4 minutes, then take them out and test with chopsticks. If the sweet potatoes can be easily inserted with chopsticks, it means it's okay. If not, extend the heating time

Step 4: Mix the starch with rum to make starch water

Cut cooked sweet potatoes into small pieces measuring 1.5 centimeters square, put them into a small pot, add butter, milk, and sugar, heat over high heat, and continuously stir with a heat-resistant rubber scraper. When the milk is about to boil, turn to low heat and continue stirring until it is very thick

Step 5: Add starch water, stir quickly and evenly, then add chestnuts and mix well to make sweet potato chestnut filling. Place the prepared filling into a large bowl, cover it with plastic wrap, and let it cool on the side for later use

Step 6: Prepare the pie at this time. First, apply a thin layer of butter on the inner wall of the pie tray and sprinkle a thin layer of flour to prevent sticking. Place baking paper at the bottom of the pie tray

Step 7: Take out the dough and divide it into two equal parts

Step 8: Take one portion of the dough, gently tap it with a rolling pin to soften it, and roll the dough into thin slices of 0.3 centimeters

Step 9: Lay the thin dough sheet into the distribution tray, organize the dough sheet by hand to make it tightly adhere to the mold, and use a rolling pin to press over the edge of the distribution tray to remove excess skin

Step 10: Use your fingertips to lightly press the dough inside the pie tray to make it slightly higher than the tray by about 0.5 centimeters. Use a fork to evenly poke the air holes at the bottom of the pie tray

Step 11: Fill the sweet potato and chestnut filling into the pastry and compact it

Gently tap the other portion of dough with a rolling pin to soften it, and roll it out into a circular thin sheet of 0.3 centimeters

Roll over the dough with a mesh knife, cut out the pattern, cover it on the tray, and gently press the edge of the tray with your fingertips to remove the excess dough

Brush egg mixture on the top of the pie crust and bake it in a preheated oven at 200 ° C for 15 minutes. Then lower the temperature to 180 ° C and bake for 20-25 minutes until the aroma continues to waft out. The pie crust is golden brown and ready to be baked

(Images from the internet)