Sweet Potato Pie

Pastry Crust Mix:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 cup shortening
  • Ice water
Filling:
  • 1 1/2 cups sweet potatoes -- mashed
  • 2/3 granulated sugar
  • 2 tablespoons butter -- melted
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon mace
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 3 eggs -- beaten
  • 1 cup light cream

For the crust, preheat the oven to 450 F. Mix the dry ingredients together. Blend in the shortening with knives or a pastry blender until the mixture is of pebbly consistency. Store in a covered container in the refrigerator. When needed, measure out these amounts:

  • 8-inch pie: 1 to 1 3/4 cups
  • 9-inch pie: 1 1/2 cups
  • 10-inch pie: 1 3/4 cups

Moisten the pastry mix with enough ice water to hold the dough together when pushed lightly with a folk. Roll out on a lightly floured board or pastry cloth. Line the pan and prick the shell on the bottom and sides with a folk. Bake 10 minutes, remove from the oven, and lower the heat to 375 F.

For the filling, mix the sweet potatoes and sugar. Add the butter, nutmeg, mace, vanilla, salt, and lemon juice; mix well. Gradually add the eggs and cream; mix until smooth. Pour the mixture into the partially baked pie shell. Bake the pie at 375 F for 35 to 40 minutes or until a knife inserted in the center comes out clean.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour
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