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1
For Crust: In a bowl, whisk together the flour and salt.
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2
With a pastry cutter, cut in the butter until the mixture is coarsely texture with small irregular flakes and bits the size of small peas.
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3
Stir in the almonds until combined.
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4
Sprinkle on the water, 1 tablespoon at a time, stirring with a fork until the dough just holds together.
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5
Gather the dough into a ball, flatten it into a disk, wrap it in plastic wrap and refrigerate for 1 hour.
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6
On a lightly floured surface, roll out the dough into a 1/8-inch thick round.
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7
Fit the dough into the pie pan.
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8
Chill the shell in the freezer while making the filling.
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9
Preheat the oven to 400u00b0F.
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10
For the Filling: In a large bowl, stir together the sweet potatoes, milk and sugar until combined.
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11
Stir in the eggs, brandy, pie spice, salt and pecans and combine well.
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12
Pour the filling into the chilled pie shell and bake for 20 minutes.
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13
Lower the oven temperature to 325u00b0F and bake for 30 to 35 minutes longer (until the tip of a sharp knife inserted in the center comes out clean).
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14
Remove the pie from the oven to a wire rack and cool for 30 minutes.
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15
The pie may be served warm or at room temperature.
