Annie Fanny's Fancy Sweet Potato Pecan Pie
Description
Submitted by: Jay Davis
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Pie Dish (9")
PASTRY:
1 1/2 c. sifted all purpose flour
1/2 tsp. salt
3 tbsp. water
1/2 c. shortening
CUSTARD:
1 c. mashed sweet potatoes, cooked or canned
1/3 c. brown sugar
3/4 tsp. cinnamon
3/4 tsp. ginger
Dash salt
3/4 c. scalded milk
2 eggs, well beaten
TOPPING:
1/4 c. butter or margarine, softened
1/2 c. brown sugar
3/4 c. pecans, finely chopped
1 1/2 c. sifted all purpose flour
1/2 tsp. salt
3 tbsp. water
1/2 c. shortening
CUSTARD:
1 c. mashed sweet potatoes, cooked or canned
1/3 c. brown sugar
3/4 tsp. cinnamon
3/4 tsp. ginger
Dash salt
3/4 c. scalded milk
2 eggs, well beaten
TOPPING:
1/4 c. butter or margarine, softened
1/2 c. brown sugar
3/4 c. pecans, finely chopped
Methods/steps
PASTRY: Sift flour and salt into a bowl. Take out 1/4 cup flour and blend with water to form a paste. Cut shortening into remaining flour until the pieces are the size of small peas. Add flour paste to blended shortening and flour mixture. Mix with a fork until the dough comes together and can be shaped into a ball. Roll out crust 1/8" thick and line 9" Brookfield Pie Dish.
CUSTARD: Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/2 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.
TOPPING: Combine ingredients. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.
CUSTARD: Combine sweet potatoes, brown sugar, cinnamon, ginger, salt, milk and eggs. (If fresh sweet potatoes are used, add 1/2 cup granulated sugar.) Cool and fill pie shell. Bake at 375 degrees for 20 minutes. Sprinkle with topping.
TOPPING: Combine ingredients. Continue baking for an additional 25 minutes. Serve with whipped cream when cool.
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