SWEET POTATO PIE

Ingredients

• 1 1/2 lb unpeeled sweet potatoes
• Canola oil (for roasting sweet potatoes)
• 1 cup whipping cream
• 3 large eggs, lightly beaten
• 2 tbsp fancy molasses
• 1/2 cup granulated sugar
• 1/2 cup packed golden brown sugar
• 1 tbsp all-purpose flour
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• Baked Basic Pie Crust

Directions

1. Preheat oven to 400°F.
2. Combine sweet potatoes and oil in a bowl; toss to coat. Wrap sweet potatoes tightly in foil and place in a baking dish.
3. Bake until tender when pierced with a fork, about 60 - 65 minutes.
4. Unwrap sweet potatoes. When cool enough to handle, peel and mash sweet potatoes. Measure out 2 cups mashed sweet potatoes and cool completely; reserve any remaining mashed sweet potatoes for another use.
5. Preheat oven to 350°F.
6. To prepare filling, whisk together 2 cups mashed sweet potatoes, cream, eggs and molasses in a bowl until blended.
7. Combine sugar, brown sugar, flour, ginger, cardamom, cloves, nutmeg and salt. Add sugar mixture to sweet potato mixture and whisk until smooth.
8. Pour filling into baked Basic Pie Crust.
9. Bake until filling is firm around edges and jiggles just slightly in centre when shaken, about 60 - 70 minutes. Cool pie completely in pie plate on a rack. Refrigerate until serving.

Ingredients

• ​1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/4 cup salted butter, chilled and cubed
• 1/4 cup shortening, chilled and cubed
• 3 - 5 tbsp ice water

Yield: Makes 1 single 9 inch crust

Directions

1. Combine flour and salt in a bowl. Cut in butter and shortening with a pastry blender until mixture resembles coarse meal. Add ice water, 1 tbsp at a time, mixing lightly with a fork after each addition and adding water just until dough starts to hold together.
2. Gather dough into a ball. Flatten dough into a disc shape. Wrap disc with plastic wrap and refrigerate for 30 minutes before rolling out.
3. Preheat oven to 350ºF.
4. Roll out pastry on a lightly floured surface. Fit into a 9 inch pie plate, allowing for 1/2 inch overhang. Trim, fold and flute edges of pastry. Prick bottom of crust all over with a fork.
5. Line bottom of crust with a piece of parchment paper and fill crust with pie weights, dried beans or raw rice. This helps prevent the crust from shrinking or puffing up during baking.
6. Bake for 30 minutes. Remove pie plate from oven. Remove pie weights and parchment paper.
7. Continue baking for 10 minutes or until crust is fully baked and light golden.
8. Cool crust completely in pie plate on a rack. Makes 1 single 9 inch crust.