Harvest Sweet Potato Pie
Contributed by: NAPSA
Ingredients:
- 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
Directions:
Pastry:
Combine flour and salt in food processor, fitted with metal blade. Using pulse button, cut in butter until mixture resembles coarse crumbs. Beat together 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-inc( (23 cm) pie plate with
pastry; chill for 15 minutes.
Filling:
Beat eggs until foamy; blend in sweet potato, cream, sugar, salt and spices. Pour into prepared shell. Bake at 425 F (220 C) for 15 minutes; reduce heat to 350 F (180 C) for 40 minutes longer or until tester inserted in centre of pie comes out clean.
