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    Thanksgiving: Sweet Potato Pie with Cornmeal Pastry

    Source of Recipe

    Gold Medal

    List of Ingredients

    Cornmeal Pastry:
    2/3 cup Gold Medal all-purpose flour
    1/3 cup cornmeal
    1/4 teaspoon salt
    1/3 cup plus 1 tablespoon shortening
    2 to 3 tablespoons cold water

    Filling:
    2 eggs
    2 cups mashed cooked sweet potatoes
    3/4 cup sugar
    1 2/3 cups evaporated milk
    1 teaspoon ground cinnamon
    1/2 teaspoon salt
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves

    Cinnamon-Pecan Streusel:
    1/3 cup packed brown sugar
    1/3 cup chopped pecans
    1 tablespoon butter or margarine, softened
    1/2 teaspoon ground cinnamon

    Sweetened whipped cream, if desired


    Recipe

    Cornmeal Pastry
    Mix flour, cornmeal and salt in medium bowl. Cut in shortening, using
    pastry blender or crisscrossing 2 knives, until particles are size of small
    peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until
    all flour is moistened and pastry almost cleans side of bowl (1 to 2
    teaspoons water can be added if necessary). Gather pastry into a ball.
    Shape into flattened round on lightly floured surface. Roll pastry, using
    floured rolling pin, into circle 2 inches larger than upside-down deep-dish
    pie plate, 9x1 1/2 inches. Fold pastry into fourths; place in pie plate.
    Unfold and ease into plate, pressing firmly against bottom and side. Trim
    and flute pastry edge.

    Heat oven to 425 F.

    Beat eggs slightly in medium bowl. Stir in remaining ingredients except
    Streusel Topping and whipped cream. Pour into pastry-lined pie plate. Bake
    15 minutes.

    Make Streusel Topping by mixing all 4 ingredients

    Reduce oven temperature to 350 F. Bake 35 minutes longer. Sprinkle Streusel
    Topping over pie. Bake about 10 minutes longer or until knife inserted in
    center comes out clean. Cool completely on wire rack, about 2 hours. Serve
    with whipped cream.

 

 

 


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