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Sweet Potato Pie with Cornmeal Pastry
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Prep Time:
30 minutes
Total Time:
4 hours 15 minutes
Indulge in a southern-style pie with cornmeal crust and generous whipped cream topping!
Ingredients:
  • 2/3 cup Gold Medal™ all-purpose flour
  • 1/3 cup cornmeal
  • 1/4 teaspoon salt
  • 1/3 cup plus 1 tablespoon shortening
  • 2 to 3 tablespoons cold water
  • 2 eggs
  • 2 cups mashed cooked sweet potatoes
  • 3/4 cup granulated sugar
  • 1 2/3 cups evaporated milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Sweetened whipped cream, if desired
  • 1/3 cup packed brown sugar
  • 1/3 cup chopped pecans
  • 1 tablespoon butter or margarine, softened
  • 1/2 teaspoon ground cinnamon
Instructions:
  • In a medium bowl, combine flour, cornmeal, and 1/4 teaspoon of salt. Add shortening and blend using a pastry blender or by pulling two knives through the mixture until it resembles small peas. Sprinkle water over the mixture, 1 tablespoon at a time, and toss with a fork until the flour is moistened and the pastry almost comes together (add 1 to 2 teaspoons more water if needed).
  • Take the pastry and form it into a ball. Flatten the ball into a round shape on a lightly floured surface. Wrap the pastry in plastic wrap and refrigerate for about 45 minutes until firm yet pliable. This will allow the shortening to slightly firm up, resulting in a flakier pastry when baked. If refrigerated for longer, allow the pastry to soften slightly before rolling it out.
  • Preheat oven to 425°F. Roll out the pastry with a floured rolling pin into a round shape 2 inches larger than the upside-down 9-inch deep-dish glass pie plate. Gently fold the pastry into fourths, then place it in the pie plate. Unfold and carefully press it against the bottom and sides of the plate. Trim any overhanging pastry to 1/2 inch from the rim of the plate and tuck the edges under, creating a decorative flute.
  • Take a medium bowl and lightly beat the eggs. Add all the remaining filling ingredients except the whipped cream, and mix well. Transfer the mixture into the pastry-lined pie plate.
  • After baking for 15 minutes, lower the oven temperature to 350°F and continue baking for an additional 35 minutes.
  • Combine all streusel ingredients in a small bowl until mixture is crumbly. Scatter the streusel over the pie. Bake for an additional 10 minutes or until a knife inserted in the center comes out clean. Transfer the pie to a cooling rack and let it cool completely for about 2 hours. Serve with whipped cream.

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