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Sweet Potato Pie
1-1/2 cups all-purpose flour
1/8 teaspoon salt
6 tablespoons butter or margarine, chilled and cut up
3 to 4 tablespoons iced water
3 tablespoons vegetable shortening, chilled
2 pounds sweet potatoes, peeled and quartered
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
3 large eggs
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch ground nutmeg
1 cup heavy cream, whipped with 1 tablespoon confectioners' sugar
For pastry, combine flour and salt in bowl. With pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs. With a fork, gradually stir in water by tablespoonfuls until mixture begins to hold together. Shape pastry into a disk, wrap in plastic and refrigerate 30 minutes.
Arrange oven rack on lowest shelf. Heat oven to 400 degrees F. On a lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate; trim edges and flute. Freeze pie shell 15 minutes. Line with foil and fill with dried beans or pie weights; bake 10 minutes. Remove foil and beans. Bake crust 8 minutes more or until lightly golden. Cool on wire rack.
For filling, reduce oven temperature to 375 degrees F. Arrange a steamer basket in a saucepan. Add enough water to reach just under the basket. Add potatoes; cover and bring water to a boil. Reduce heat and steam potatoes until tender, 20 to 25 minutes. Transfer to mixer bowl and mash at low speed; beat in brown sugar, granulated sugar, eggs, cinnamon, ginger, and nutmeg until well combined. Pour into crust. Bake until filling is set, 38 to 40 minutes. Cool.
Serve pie warm or at room temperature with sweetened whipped cream. Makes 8 servings.
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