Ube Upside Down Pie Recipe By Tasty

Steps:

• Heat the oven to 375 degrees. Prepare the crust: In a medium bowl, mix together graham cracker crumbs, sugar and salt. Stir in the melted butter (mixture will look like wet sand). Press into the bottom and up the sides of a standard (not deep-dish) 9-inch pie pan; set aside.
• Prepare the filling: Remove grated ube from package and place in a microwave-safe bowl. Add 2 tablespoons water. Microwave until cooked, 3 to 4 minutes. (The mixture should feel smooth between your fingers, like thick mashed potato.) Measure out 1 1/4 cups/300 grams cooked ube, and reserve the remainder for another use.
• Transfer the 1 1/4 cups cooked ube to a food processor. Add the granulated sugar and light brown sugar and process on low until smooth. Scrape down the sides of the bowl. Add the eggs, melted butter, heavy cream, ube flavoring, if using, and salt, and process just until combined and no streaks remain. Pour filling into prepared crust.
• Bake pie on center rack until slightly puffed around the edges and just set in the center, 30 to 35 minutes. Cool completely before serving at room temperature or chilled. Covered and refrigerated, the pie will keep up to 2 days.

Steps:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Using a fork, pierce the sweet potatoes all over. Set on the prepared baking sheet.
• Bake the sweet potatoes for 45-60 minutes, until very easily pierced with a fork.
• Reduce the oven temperature to 350°F (180°C).
• Transfer the cooked sweet potatoes to a wire rack. Let cool at room temperature for 30-60 minutes, then transfer to the refrigerator to cool completely, about 1 hour.
• While the sweet potatoes cool, make the crust: In a food processor, pulse the pecans until broken down into pea-sized pieces. Add the dates, coconut oil, and salt. Blend for 20-30 seconds, until crumb-like in texture.
• Transfer the crust to a 9-inch pie dish. Using your fingers, press the crust into an even layer. Transfer the pie dish to the refrigerator to cool completely.
• Once the sweet potatoes have cooled completely, remove the skins. You should have about 4 cups of sweet potato flesh.
• Transfer the sweet potatoes to a food processor, along with the evaporated coconut milk, maple syrup, eggs, lemon juice, cinnamon, nutmeg, cloves, and salt. Blend for 60-90 seconds, until completely smooth.
• Pour the filling into the cooled pie crust and use a spatula to smooth the top.
• Bake the pie for 40-45 minutes, until the filling is set and slightly darkened in color. If the crust or filling is browning too quickly, cover with foil for the final 15 minutes of baking. Remove the pie from the oven and place on a wire rack to cool for about 30 minutes. Transfer to the refrigerator and cool completely, at least 2 hours, up to overnight.
• While the pie cools, make the coconut whipped cream: Scoop the coconut cream that has solidified at the top of the can into a medium metal bowl, leaving behind any coconut water left in the bottom. Reserve the coconut water for another use.
• Add the powdered sugar and vanilla to the bowl with the coconut cream. Whip with an electric hand mixer until soft peaks form.
• Slice the pie and top with the coconut whipped cream.
• Enjoy!

Steps:

• In a large cast-iron or other ovenproof skillet, cook ground beef and onion until the beef is browned and onion is tender; drain. Add salt and tomato sauce; simmer 10-15 minutes. , Meanwhile, combine flour, baking powder, celery salt, paprika, salt and pepper in a bowl. Cut in butter until mixture resembles coarse meal. Add milk and stir until a soft dough forms. Drop by tablespoonfuls onto meat mixture. , Bake, uncovered, at 475° until biscuits are golden, 20 minutes.

Steps:

• Preheat the oven to 320°F (160°C).
• Make the caramel: In a small pan, combine the sugar and water. Without stirring or shaking the pan, cover with a lid and bring to a simmer over medium heat. Cook until the sugar crystals have dissolved, 3-5 minutes. Remove the lid and continue cooking until the color starts to change, about 5 minutes more. When the caramel reaches a golden brown color, remove the pan from the heat. Immediately pour the caramel into a 9-inch (22 cm) deep-dish pie dish and carefully swirl the dish around to coat the entire bottom. Set aside to cool completely.
• Make the kabocha flan: Add the kabocha squash to a medium heatproof bowl lined with a paper towel. Cover with plastic wrap and microwave for 3-4 minutes, until tender. Set aside.
• In a separate medium bowl, whisk together the eggs, egg yolks, and sugar. Add the milk, heavy cream, and vanilla, and whisk until well combined.
• Transfer the squash and egg mixture to a blender and blend until completely smooth.
• Pour the kabocha mixture into the pie dish with the caramel.
• Lay a dish towel in a large roasting pan - this will help prevent the pie dish from moving around. Place the pie dish in the pan, then carefully pour in the boiling water until it comes about halfway up the sides of the dish, taking care not to splash any water into the flan.
• Bake for 30-35 minutes, until the center is just set to the touch but still jiggly. A thermometer inserted in the center should read 175°F (80°C).
• Remove the flan from the water bath, and let cool to room temperature before chilling overnight in the refrigerator.
• hen ready to serve, gently run a knife around the edges of the pie dish to loosen the flan. Set a rimmed plate or serving dish on top of the pie dish, then carefully and quickly flip the flan onto the plate. Slice and serve.
• Enjoy!

Steps:

• In a large bowl, combine flour and salt; cut in shortening and butter until crumbly. Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic; refrigerate for at least 30 minutes. , Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray. Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate. , In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently., On waxed paper, roll out one ball of pastry to fit pie plate. Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge. Fill with apple mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry. , Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary)., Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie.