Sweet Potato Pie with Cornmeal Pastry

Name: Sweet Potato Pie with Cornmeal Pastry
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Southern
Ingredients: 79 milliliters packed brown sugar; 1 Tbsp butter or margarine, softened; 79 milliliters cornmeal; 2 eggs; 394 milliliters evaporated milk; 158 milliliters Gold Medal® all-purpose flour; 177 milliliters granulated sugar; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 79 milliliters chopped pecans; 1 teaspoons salt; 79 milliliters shortening; 473 milliliters mashed cooked sweet potatoes; 2 Tbsps cold water

The recipe Sweet Potato Pie with Cornmeal Pas

Instructions

In medium bowl, mix flour, cornmeal and 1/4 teaspoon salt.

Ingredients you will need

Cornmeal

All Purpose Flour

Salt

Equipment you will use

Bowl

Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.

Ingredients you will need

Shortening

Peas

Equipment you will use

Blender

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).

Ingredients you will need

All Purpose Flour

Water

Equipment you will use

Bowl

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Ingredients you will need

Shortening

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch deep-dish glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1/2 inch from rim of plate. Fold and roll pastry under, even with plate; flute as desired.

Ingredients you will need

Roll

Equipment you will use

Rolling Pin

Oven

In medium bowl, beat eggs slightly. Stir in remaining filling ingredients except whipped cream.

Ingredients you will need

Whipped Cream

Egg

Equipment you will use

Bowl

Pour into pastry-lined pie plate.

Bake 15 minutes. Reduce oven temperature to 350°F.

Equipment you will use

Oven

Bake 35 minutes longer.

Equipment you will use

Oven

In small bowl, mix all streusel ingredients until crumbly.

Equipment you will use

Bowl

Sprinkle streusel over pie.

Bake about 10 minutes longer or until knife inserted in center comes out clean.

Equipment you will use

Oven

Knife

Place pie on cooling rack. Cool completely, about 2 hours.

Equipment you will use

Wire Rack

Serve with whipped cream.

Ingredients you will need

Whipped Cream

Equipment

Ingredients

Servings:

79milliliters

packed brown sugar 1Tbsp

butter or margarine, softened 79milliliters

cornmeal 2

eggs 394milliliters

evaporated milk 158milliliters

Gold Medal® all-purpose flour 177milliliters

granulated sugar 1teaspoons

ground cinnamon 0teaspoons

ground cloves 1teaspoons

ground ginger 79milliliters

chopped pecans 1teaspoons

salt 79milliliters

shortening 473milliliters

mashed cooked sweet potatoes 2Tbsps

cold water

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Von Winning Winnings Riesling with a 4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.