Sweet potato custard pie in orange crust

1 Servings

Ingredients

Quantity Ingredient
3 larges Eggs, beaten
1 cup Granulated sugar
2 cups Cooked, mashed and sieved sweet potatoes (about 2 large or 3 small)
⅓ cup Milk
⅓ cup Light cream
¼ cup Butter, melted
1 tablespoon Fresh orange juice
1 teaspoon Vanilla extract
⅛ teaspoon Lemon extract
1 large Pinch of freshly ground nutmeg (optional)
1 Unbaked 10-inch Orange Crust Pie Pastry shell (recipe follows)
2½ cup All-purpose flour
½ teaspoon Salt
½ cup Chilled shortening, cut into small pieces
1 teaspoon Grated orange rind
6 tablespoons Chilled orange juice (up to 8)
2 teaspoons Granulated sugar
⅛ teaspoon Finely grated nutmeg

Directions

ORANGE CRUST PIE PASTRY

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 ¾ inch and flute with fingers or crimp with a fork. Repeat with the second half of the dough. Freeze or use immediately.

Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley" <tedconley@...> on Jan 26, 1997.

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