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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This wonderful pie recipes comes from the December 2004 issue of Better Homes and Gardens, which was given to me in the February 2009 Cookbook Swap my my wonderful friend Tammie. It has a flaky crust and a tasty custardy filling. I luv that everything is made from scratch! Ingredients:
1 1/4 cups flour |
1 tablespoon sugar |
1 teaspoon allspice |
1/4 teaspoon salt |
1/3 cup butter, cut into pieces |
6 -8 tablespoons ice water |
1 1/2 cups cooked and mashed sweet potato |
80 g sugar ('3/8 cup) |
3 eggs |
200 g sour cream |
1 teaspoon cinnamon |
1 teaspoon ground vanilla |
1/4 teaspoon salt |
Directions:
1. For the crust mix flour, sugar, allspice and salt. Work in butter until mixture resembles coarse crumbs.
2. Add 1 tbs of ice-water at a time and work into dry ingredients using a fork. Push aside moistened dough and continue moistening flour mixture until all mixture is moistened (depending on your flour you will need more or less of the water). Form into a ball and roll out on a slightly floured surface into a circle of 12 inch in diameter. Transfer to a 9 inch pie dish.
3. For the filling stir together all ingredients and pour into pie dish.
4. Bake for 40 minutes in the preheated oven at 375°F.
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