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Sweet-Potato Pie with Spice Crust
Pastry
2 C. all-purpose flour
2 T. sugar
1/4 t. cinnamon
1/4 t. nutmeg
pinch salt
3/4 C. vegetable shortening
4 to 5 T. fresh orange juice
Filling
2 large eggs, beaten
1/2 C. sugar
1 1/2 C. cooked, mashed sweet potato
1 C. milk
2 T. butter or margarine, melted
1 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
1/4 t. cardamom
Whipped cream (optional)
Make pastry: Combine flour, sugar, cinnamon, nutmeg and salt in a large bowl.
With a pastry blender or 2 knives, cut in shortening until mixture resembles
coarse crumbs. Gradually add orange juice, tossing with a fork, just until
pastry holds together. Shape into a ball; flatten into a thick disk. Wrap well
in plastic wrap and refrigerate 1 hour or overnight.
Make filling: Whisk together eggs in a large bowl; whisk in sugar, then
remaining ingredients.
Heat oven to 425� F. On lightly floured surface, roll pastry into a 2-inch
circle. Fit into a 9-inch pie plate, leaving a 1-inch overhang. Flute edge.
Pour in filling. Bake 10 minutes.
Reduce oven temperature to 300� F. Bake 25 minutes. Cover
edge loosely with foil. Bake 25 minutes more or until a knife inserted in center
of filling comes out clean. Cool completely on wire rack.
Serve with whipped cream, if desired.
Makes 8 servings.
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