Recipe: Sweet Potato Pie with Spice Crust (using nutmeg and cinnamon)

SWEET POTATO PIE WITH SPICE CRUST

FOR THE PASTRY:
2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch salt
3/4 cup vegetable shortening
4 to 5 tablespoons fresh orange juice (or water)

FOR THE FILLING:
2 large eggs, beaten
1/2 cup sugar
1 1/2 cups cooked, mashed sweet potato
1 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cardamom
Whipped cream (optional, for serving)

TO MAKE THE PASTRY:
Combine flour, sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and pinch salt in a large bowl. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Gradually add orange juice, tossing with a fork, just until pastry holds together. Shape into a ball; flatten into a thick disk. Wrap well in plastic wrap and refrigerate 1 hour or overnight.

WHEN READY TO BAKE:
For the filling, whisk together eggs, sugar, mashed sweet potatoes, milk, butter, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt and cardamom in a large bowl.

Heat oven to 425 degree F.

On lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate, leaving a 1-inch overhang. Flute edge. Pour in filling.

Bake 10 minutes. Reduce oven temperature to 300 degree F (leave pie in oven). Bake 25 minutes. Cover edge loosely with foil. Bake 25 minutes more or until a knife inserted in center of filling comes out clean. Cool completely on wire rack.

Serve with whipped cream, if desired.

Makes 1 (9-inch) pie, 8 servings