Allspice Sweet Potato Pie (Bh&G)

1. 1

   Peel and dice sweet potatoes. Boil until tender, about 20-25 minutes. Drain and mash with a potato masher. Put aside.

2. 2

   For the crust: In a big bowl combine flour, sugar, 1 ts allspice and the salt. Cut in butter (using a knife or your fingers) until mixture resembles coarse sand. Sprinkle 1 tbs of the ice water over the flour mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening flour mixture, using 1 tbs of ice water at a time, until all mixture is moistened (you might need more than 5 tbs).

3. 3

   Form dough into a ball. On a lightly floured surface use your hands to slightly flatten the dough. Roll out into a circle of 12 inches in diameter.

4. 4

   Transfer dough to a 9 inch pie plate. If you have any extra dough, fold it under. Crimp edges as desired. Do not prick the dough.

5. 5

   Preheat oven to 190u00b0C/ 375u00b0F.

6. 6

   For the filling: From your sweet potato mash measure 1 1/2 cups. In a medium bowl combine this, brown sugar, cream, eggs, 1 1/2 ts allspice, vanilla, orange peel (if using) and salt.

7. 7

   Pour filling into prepared pie plate.

8. 8

   Bake for 40-45 minutes or until knife inserted near the centre comes out clean. NOTE that you might have to cover the pie after 25 minutes or so to prevent overbrowning.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.