Harvest Sweet Potato Pie

Pastry:

1 1/2 cups 375 ml Five Roses All Purpose Flour

1/2 tsp 2 ml salt

1/2 cup 125 ml cold butter, cubed

1 egg

1 tsp 5 ml white vinegar

cold water

Filling:

2 eggs

1 1/2 cups 375 ml cooked, mashed sweet potato

1 1/4 cups 300 ml coffee cream or milk

3/4 cup 175 ml packed brown sugar

1 tsp 5 ml cinnamon

1 tsp 5 ml each salt and ginger

1/4 tsp 1 ml each allspice, cloves and nutmeg

Pastry: Combine flour and salt in food processor, fitted with metal blade. Using pulse button, cut in butter until mixture resembles coarse crumbs. Beat egg and vinegar in measuring cup; add enough cold water to measure 1/3 cup 75 ml. Add to flour mixture and process until dough begins to clump. Press dough into a ball and refrigerate until chilled through. Roll pastry between two pieces of waxed paper. Line a 9-inch 23 cm pie plate with pastry; chill for 15 min.

Filling: Beat eggs until foamy; blend in sweet potato, cream, brown sugar, salt and spices. Pour into prepared shell. Bake at 425ºF 220ºC for 15 min,; reduce heat to 350ºF 180ºC and bake for 40 min. longer or until tester inserted in center of pie comes out clean.

For "free" recipes call Five Roses at 1-800-561-3455 or visit www.fiveroses.ca.

- News Canada

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