3 lg Eggs, beaten
1 c Granulated sugar
2 c Cooked, mashed and sieved
-sweet potatoes (about 2
-large or 3 small)
1/3 c Milk
1/3 c Light cream
1/4 c Butter, melted
1 tb Fresh orange juice
1 ts Vanilla extract
1/8 ts Lemon extract
1 lg Pinch of freshly ground
-nutmeg (optional)
1 Unbaked 10-inch Orange Crust
-Pie Pastry shell (recipe
-follows)
ORANGE CRUST PIE PASTRY
2 1/2 c All-purpose flour
1/2 ts Salt
1/2 c Chilled shortening, cut into
-small pieces
1 ts Grated orange rind
6 tb Chilled orange juice (up to
-8)
2 ts Granulated sugar
1/8 ts Finely grated nutmeg
Preheat oven to 350 degrees. In a medium bowl, combine eggs, sugar and
sweet potatoes and beat together to mix thoroughly. Add the milk and cream
and stir until combined. Add the butter, orange juice, vanilla extract,
lemon extract and nutmeg. Stir to mix well. Pour the mixture into the
unbaked pie shell and bake 40 to 50 minutes or until the custard is set and
a knife inserted in the middle comes out clean. Best when served warm.
Orange Crust Pie Pastry: In a large bowl, sift together the flour and salt.
Cut in the shortening and orange rind with a pastry blender until the
mixture is the texture of coarse crumbs. In a small bowl, combine 6
tablespoons of the orange juice with the sugar and nutmeg. Using a fork or
knife, cut the orange juice mixture into the flour mixture to form a soft
dough, adding additional orange juice if necessary. Do not overmix.
Refrigerate for at least 1 hour. Roll out half the chilled dough on a
floured surface to form a crust about 10 inches in diameter. Firmly press
the crust into a pie plate. Trim edges to 3/4 inch and flute with fingers
or crimp with a fork. Repeat with the second half of the dough. Freeze or
use immediately.
Yields
1 Servings