04 November 2007

Sweet Potato Pie

Pie Crust

1/4 pound all-purpose flour
2 3/8 fluid ounces shortening, hydrogenated
1/8 cup ice water (1 to 1 1/4 cups)
1/8 ounce salt (1 1/2 tbsp)

1. Mix flour and shortening on low speed for 1 minute, using pastry knife or flat beater. Scrape sides of bowl and continue mixing until shortening is evenly distributed, 1 to 2 minutes.

2. Dissolve salt in smaller amount of water (use reserved amount of water if needed). Add to flour mixture. Mix on low speed only until a dough is formed, about 40 seconds.

3. Portion into 9-oz balls for 9-inch pies.

1. Roll dough into a circle 2 inches larger than pie.

2. Fit pastry loosely into pan so that there are no air spaces between the crust and pan.

3. Trim, allowing 1/2 inch extra to build up edge.

4. For custard-type pie, crimp edge, add filling, and bake according to the recipe.

Sweet Potato Filling

2 medium sweet potatoes (about 2 cups) --Note, when using fresh sweet potatoes, pick the long skinny ones, not as stringy as the fatter ones.

2 tablespoons softened butter

2 eggs

1/2 cup sugar

1 tablespoon flour

1/8 teaspoon salt

2 teaspoons vanilla

6 ounces evaporated milk

1 1/2 teaspoons cinnamon

2 teaspoons allspice

1-9" pie crust

If using fresh potatoes, bake at 375F until tender. When cooled enough to pick up, peel skin off. Bake pie crust at 350 for 15-20 minutes or till set. Mash potates. Add all ingredients, mixed thoroughly. Pour into shell. Bake 45-60 minutes or till toothpick comes out clean at 350.

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