Sweet Potato Custard Pie in Orange Crust
3 large eggs, beaten
Preheat oven to 350°F.
1 cup sugar
2 cups cooked, mashed and sieved sweet potatoes (about 2 large or 3 small sweet potatoes)
1/3 cup milk
1/3 cup light cream
1/4 cup butter, melted
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1/8 teaspoon lemon extract
One large pinch freshly grated nutmeg
1 unbaked 10-inch orange-crust pie shell (see below)
In a medium bowl, combine the eggs, sugar, and sweet potato. Beat together to mix thoroughly. Add the milk and light cream and stir until combined. Add the melted butter, orange juice, vanilla extract, lemon extract, and nutmeg. Stir to mix well.
Pour the mixture into the unbaked pie shell and bake in the preheated oven for 40-45 minutes, or until the custard is set and a knife inserted in the middle comes out clean. This pie is best when served warm because the full flavor of the crust comes through.
ORANGE-CRUST PIE PASTRY
(Makes 2 10-inch pie shells)
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into small pieces
1/2 cup chilled shortening, cut into small pieces
1 teaspoon grated orange rind
6 to 8 tablespoons chilled orange juice
2 teaspoons sugar
1/8 teaspoons finely grated nutmeg
In a large bowl, sift together the flour and the salt. Cut in the butter, shortening, and orange rind with a pastry blender until the mixture has the texture of coarse crumbs.
In a small bowl, combine 6 tablespoons of the orange juice with the sugar and nutmeg. Using a fork or knife, cut the orange juice mixture into the flour mixture to form a soft dough, adding additional orange juice if necessary. Do not over mix. Refrigerate for at least 1 hour.
Roll out half the chilled dough on a floured surface to form a crust about 10-inches in diameter. Firmly press the crust into a pie plate. Trim edges to 3/4 inch and flute with fingers or crimp with a fork. Repeat with the second half of the dough. Freeze or use immediately.
(If you need only one shell, you can freeze half of the dough for later use. Firmly press the unneeded pastry into a ten-inch tin-foil or Pyrex pie plate, enclose it tightly in plastic wrap, place it in a gallon plastic freezer bag, and put it in the freezer. Defrost the pastry before using it for your next pie.)
Source of Recipe: Dori Sanders' Country Cooking