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Say's Sweet-Potato Pie, 11/13/12

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Derotha McIntosh

Say it Ain't Say's Sweet Potato Pie Contest


1-1/2 cup mashed, cooked sweet potatoes or yams 3/4 cup packed light-brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 3 eggs 1-3/4 cups condensed milk 1 tablespoon butter or margarine, melted {} Prepare pastry as directed; do not bake. Preheat over to 400F. Fit pastry into a 9-inch pie plate. Trim pastry to 1 inch beyond rim of pie plate. Fold edge under flute edge. To make filing, in a medium bowl. Combine sweet potatoes, brown sugar, cinnamon, nutmeg and allspice. In another medium bowl, beat eggs; stir in condensed milk and butter or margarine until blended. Stir into sweet potato mixture. Pour filling into pastry-lined pie plate. Bake 45 minutes or until filling is set. {}Bet at 350F. Cool on a wire rack. Serve warm or cold. Makes 1 pie. {} Pastry 1-1/2 cups all-purpose flour 1/2 teaspoon salt 6 tablespoons vegetable shortening chilled or 3 tablespoons unsalted butter or margarine and 2 tablespoons vegetable shortening, chilled 4 to 5 tablespoons ice water {} In a medium bowl, blend flour and salt. Use a pastry blender or 2 knives to cut in shortening or butter or margarine until mixture resembles coarse crumbs. Sprinkle with ice water, 1 tablespoons at a time toss lightly with a fork until mixture begins to bind together, Gather dough into a slightly flat ball. Cover refrigerate about 30 minutes. On a lightly floured surface, roll out refrigerated dough to a 12-inch circle. Fold dough over rolling pin; unroll over pie plate. Ease dough into pie plate without stretching; trim with a sharp knife or scissors to 1 inch beyond rim of pie plate. Fold edge under dish. Bake or fill

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