PECAN SWEET POTATO PIE WITH HOLLY &MAPLE
Source of Recipe
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List of Ingredients
CRUST:
1 3/4 cups all purpose flour
1 tsp salt
7 tbs. solid vegetable shortening
1/4 cup cold water
FILLING:
1 can 15.75 oz cooked sweet potato, drained
4 eggs
1/3 cup dark brown sugar
1/2 tsp ground allspice
1/2 dark corn syrup
1/3 cup sugar
1 tsp vanilla
1 1/4 cups pecan halvesRecipe
CRUST: Mix flour and salt in bowl. Cut in shortening. Add water, tossing with fork, until dough comes together. Shape dough into a ball. Remove one quarter and shape into a disk, wrap in plastic wrap. Shape remaining dough into
a disk, wrap, refrigerate both disks 1 hour. Roll out smaller disk, to 1/4 inch thickness. With holly leaf cutter cut out about 30 leaves. Reserve scraps.
Refrigerate leaves. Roll out larger piece of dough into 12 inch round. Roll up dough on rolling pin. Unroll into 9 inch pie pan. Gather scraps together, roll out,
cut out about 12 maple leaves, refrigerate. Wet small area of edge of pie crust with pastry brush dipped in water. Arrange holly leaves overlapping, along edge, moistening overlapping portion of leaves. Moisten another small section of edge of pie crust and attach leaves. Continue until edge is covered. Heat
oven to 350 degrees.
FILLING: Beat sweet potato, 1 egg, dark brown
sugar and allspice in bowl until smooth. Spread evenly into crust. Whisk corn syrup, sugar, vanilla, and remaining eggs in bowl until well combined. Stir in pecans.
Pour over sweet potato mixture. Arrange maple leaves over top of pecan mixture.
Bake 1 hour, and until crust is light brown. Cool pie on rack.*
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