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Carolina's Sweet Potato Pies

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Posted by Carolina on November 05, 1998 at 20:25:53:
In Reply to: Sweet Potato Pie <1662.htm> posted by MEAN CHEF on November 02, 1998 at 22:30:55:
Dear MC,
I have three favorite Sweet Potato Pie Recipes. Unfortunately, I only have time to post one of them tonight. Be of good cheer, my son, I will try to get the other two posted tomorrow.
SWEET POTATO CUSTARD PIE IN ORANGE CRUST (Dori Sanders' Country Cooking):
(Makes 1 10-inch pie.)
3 large eggs, beaten
1 cup sugar
2 cups cooked, mashed and seived sweet potatoes (about 2 large or 3 small sweet potatoes)
1/3 cup milk
1/3 cup light cream
1/4 cup butter, melted
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract
One large pinch freshly grated nutmeg
1 unbaked 10-inch orange-crust pie shell
Preheat oven to 350 degreees.
In a medium bowl, combine the eggs, sugar, and sweet potato. Beat together to mix thoroughly. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, and nutmeg. Stir to mix well.
Pour the mixture into the unbaked pie shell and bake in the preheated oven for 40-45 minutes, or until the custard is set and a knife inserted in the middle comes out clean. This pie is best when served warm because the full flavor of the crust comes through.

ORANGE-CRUST PIE PASTRY
(Makes 2 10-inch pie shells)
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into small pieces
1/2 cup chilled shortening, cut into small pieces
1 teaspoon grated orange rind
6 to 8 tablespoons chilled orange juice
2 teaspoons sugar
1/8 teaspoons finely grated nutmeg
In a large bowl, sift together the flour and the salt. Cut in the butter, shortening, and orange rind with a pastry blender until the mixture has 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.
(If you need only one shell, you can freeze half of the dough for later use. Firmly press the unneeded pastry into a ten-inch tin-foil or Pyrex pie plate, enclose it tightly in plastic wrap, place it in a gallon plastic freezer bag, and put it in the freezer. Defrost the pastry before using it for your next pie.)

Posted by Carolina on November 06, 1998 at 21:15:44:
In Reply to: Sweet Potato Pie <1662.htm> posted by MEAN CHEF on November 02, 1998 at 22:30:55:
Sorry, to be so tardy. Here is #2. (I can't find #3, sorry.)
SWEET POTATO PIE:
(from Bill Neal's Southern Cooking)
Yields 6-8 servings
CRUST:
1 partially baked pie crust (Line chilled crust with foil and weight with dried beans. Bake for 10 minutes on lowest level of 375 degree oven, remove foil and beans, and bake 5 minutes more.)
FILLING:
1 cup to 1 1/4 cups cooked, riced sweet potatoes
4 ounces butter
3/4 cup light brown sugar
3 eggs, separated
3/4 cup milk
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 cup Bourbon or dark rum
TOPPING:
4 tablespoons butter
4 tablespoons brown sugar
4 tablespoons flour
4 tablespoons chopped pecans
NOTE: The sweet potatoes may be baked in their skins in the oven or peeled and boiled until tender.
RECOMMENDED EQUIPMENT:
Electric mixer, potato ricer, 9-inch pie pan, rubber spatula.
Preheat oven to 375 degrees.
Cream the butter with light brown sugar and add the mashed sweet potatoes.
Beat in the egg yolks and milk.
Add salt, nutmeg, cloves, and cinnamon.
Beat in Bourbon or rum.
In a separate, clean bowl, with clean beaters, whip the egg whites until stiff.
Add one quarter of the whites to the potato mixture and stir well.
Gently fold in the remaining whites into the mixture and pour into the partially baked pie shell.
Prepare the topping by beating the four ingredients together until just mixed.
Sprinkle over the pie, and bake on the middle level of the preheated oven until the top is golden brown and the custard is set, about 40 minutes.