Sweet
Potato Pie
Ingredients
Filling
2
cups mashed cooked sweet potatoes
2
eggs, well beaten
1¼
cups milk
¾
cup sugar ‘
½
teaspoon salt
½
teaspoon cinnamon
½
teaspoon nutmeg
2
tablespoons rum
4
tablespoons melted butter
Method
1.
Preheat the oven to 425°.
2.
Line a 9 inch pie pan with the pastry
dough.
3.
Combine the remaining ingredients in a
large bowl and beat until smooth and well blended. Pour into the lined pan.
4.
Bake for 10 minutes, then reduce the
heat to 300° and bake 45 – 60 minutes more or until the filling is firm.
|
Pastry
1½
cups sifted all-purpose flour
½
teaspoon salt
½
cup shortening
4
to 5 tablespoons cold water
|
|
Method
1.
Sift flour and salt together.
2.
Cut in shortening with pastry blender
till pieces are the size of small peas.
(For extra tender pastry, cut in half the shortening till like
cornmeal. Cut in remaining till like
peas.)
3.
Sprinkle 1 tablespoon water over part of
mixture. Gently toss with fork; push to
side of bowl. Repeat till all is
moistened. Form a ball. (For double-crust and lattice-top pies,
divide dough for lower and upper crust and form into balls.)
4.
Flatten on lightly floured surface by
pressing with edge of hand 3 times across in both directions.
5.
Roll from center to edge till ⅛ inch
thick.
To bake singe-crust pie
shells:
Fit pastry into pie
plate; trim ½ to 1 inch beyond edge; fold under and flute edge by pressing
dough with forefinger against wedge made of finger and thumb of other hand
. Prick bottom and sides well with fork
(If filling and crust are baked together, do not prick.) Bake at 450° for 10 to
12 minutes or till golden.
For double-crust pie:
Trim lower crust even
with rim of pie plate. Cut slits in top
crust. Lift pastry by rolling it over
rolling pin; then unroll loosely over well-filled pie. Trim ½ inch beyond edge. Tuck top crust under edge of lower
crust. Flute edge of pastry as desired.
If edge of crust browns too
quickly, fold strip of foil around rim of crust, covering flute edge.
Sweet
Potato Pie was made and prepared by Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Pastry
Recipe was taken from Better Homes and Gardens New CookBook, the chapter on
“Pastry”, page 230 of the Third Printing 1970.
Filling
Recipe was taken from The Fannie Farmer CookBook Twelfth Edition, the chapter on
“Pies and Pastries”, page 712.
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Shirley-Ann Pearman
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