Harvest Sweet Potato Pie
by: News Canada
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
Pastry: Combine flour and salt in food processor, fitted with metal blade. Using pulse
button, cut in butter until mixture resembles coarse crumbs. Beat 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-inch (23 cm) pie plate
with pastry; chill for 15 min.
Filling: Beat eggs until foamy; blend in sweet potato, cream, brown sugar, salt and
spices. Pour into prepared shell. Bake at 425ºF (220ºC) for 15 min,; reduce heat to
350ºF (180ºC) and bake for 40 min. longer or until tester inserted in center of pie
comes out clean.
For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.
- News Canada
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