OLD FASHIONED SLICED SWEET POTATO PIE

MS Farmer's Market Cookbook p. 260
MS Sweet Potato Council; MSU

Ingredients

Directions:
9-inch for 9-inch double crust pie
3 3 2 1/4 sweet potatoes (about 2 1/4 lbs.)
1 1 1 c. water
1/2 1/2 1/2 t. salt
1/2 1/2 1/2 c. sugar
1/3 1/3 1/3 c. firmly packed brown sugar
2 2 2 T. lemon juice
2 2 2 T. all-purpose flour
1 1 1 T. pumpkin pie spice
1 1 1 T. butter, cut into bits
to 350 to 350 F.
9-inch 1 9-inch pie plate with 1 layer of pastry; set aside.
to to and then rinse with cold water until cool to the touch. Drain slices well; transfer them to a large mixing bowl.
●To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated.
to 3-4 to to pastry-lined pie plate; dot top of potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorate edge. Cut 3-4 slits in the top to allow steam to escape.
50 to crust is browned and sweet potatoes are tender when pierced, about 50 minutes. If edges of crust start to brown too quickly, drape lightly with strips of foil.
1 pie on wire rack at least 1 hour.

●Serve warm or cool.