Let rise until bulk doubles, then punch down centers and brush edges with margarine. Cover and let rise again. Form a well in the center and fill with cherry or apricot filling. Bake at to degrees for 8 to 12 minutes, depending on oven. Makes one 9-inch pie. Bring to a rolling boil over high heat. Reduce heat to maintain a gentle boil and cook until sweet potatoes are very tender.
Depending on the size and shape, this will take between 15 to 30 minutes. Drain sweet potatoes, and set them out on a platter until cool enough to handle. To make the pie, heat oven to degrees.
Combine sugar, cinnamon, nutmeg and salt in a large bowl. Use a fork or whisk to stir them together well. Add the milk and eggs, and stir to mix everything together evenly. Add sweet potatoes, butter and vanilla. Mix them together well, stirring them into the egg mixture carefully, until you have a thick, smooth and evenly combined pie filling.
Pour the filling into the pie shell and place it on the middle rack of the oven. Bake for 50 to 55 minutes until the edges puff up and the center is fairly firm, wiggling only a little when you gently nudge the pan. Place the pie on a cooling rack or on a folded kitchen towel and let cool for 30 minutes.
Serve warm or at room temperature. For the pastry, sift the powdered sugar, flour, and salt together, then mix in the butter, either in a food processor or by rubbing it in with your fingers, until it has the consistency of crumbs. Add the egg and mix the dough until it is firm and smooth. Wrap in plastic wrap and let it rest in the refrigerator for at least 1 hour, or overnight if more convenient. Peel the apples, core them and cut into small cubes, then tip into a saucepan with the sugar and spices and simmer 10 minutes.
Add the apple brandy and let it simmer 5 minutes more, then let cool. Fill with the apple sauce. Cut out 20 smaller pastry shapes, using a small round or star cutter, and place them on top of the apple sauce. Lightly press the rims together and brush the pastry with egg. Bake 15 to 20 minutes or until golden brown. Let cool on a wire rack and dust with powdered sugar to serve, if you like. Mix the sugar, flour, and almonds in a bowl.
Rub in the butter with your fingers until the mixture resembles crumbs. Work in the egg, again with your fingers, until you get an even dough, then wrap in plastic wrap and leave to rest in the refrigerator for 1 hour.
When ready to bake, preheat the oven to degrees. Roll out the dough on a lightly floured work surface and cut out shapes with a cookie cutter. At this stage you can make a little hole in the top of each so they can be hung up later. Archbishop Aquila celebrates opening liturgy of synod on synodality — read the full transcript of his homily.
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