Sweet Potato Pie.

Pastry:

1 1/2 cups (375 ml) Five Roses All Purpose Flour

1/2 tsp (2 ml) salt

1/2 cup (125 ml) cold butter, cubed

1 egg

1 tsp (5 ml) white vinegar

cold water


Filling:

2 eggs

1 1/2 cups (375 ml) cooked, mashed sweet potato

1 1/4 cups (300 ml) coffee cream or milk

3/4 cup (175 ml) packed brown sugar

1 tsp (5 ml) cinnamon

1 tsp (5 ml) each salt and ginger

1/4 tsp (1 ml) each allspice, cloves and nutmeg

Pastry: Combine flour and salt in food processor, fitted with metal blade. Using pulse button, cut in butter until mixture resembles coarse crumbs. Beat egg and vinegar in measuring cup; add enough cold water to measure 1/3 cup (75 ml). Add to flour mixture and process until dough begins to clump. Press dough into a ball and refrigerate until chilled through. Roll pastry between two pieces of waxed paper. Line a 9-inch (23 cm) pie plate with pastry; chill for 15 min.

Filling: Beat eggs until foamy; blend in sweet potato, cream, brown sugar, salt and spices. Pour into prepared shell. Bake at 425F (220C) for 15 min,; reduce heat to 350F (180C) and bake for 40 min. longer or until tester inserted in center of pie comes out clean.

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