Sweet Potato Custard Pie in Orange Crust
|2 1/2 cAll-purpose flour|
|1 tsGrated orange rind|
|6 tbChilled orange juice (up to|
|1 lgPinch of freshly ground|
|ORANGE CRUST PIE PASTRY|
|1/8 tsFinely grated nutmeg|
|1 tsVanilla extract|
|1 Unbaked 10-inch Orange Crust|
|1/2 cChilled shortening, cut into|
|1 tbFresh orange juice|
|1/8 tsLemon extract|
|1/4 cButter; melted|
|3 lgEggs; beaten|
|1/3 cLight cream|
|1 cGranulated sugar|
|2 tsGranulated sugar|
|2 cCooked, mashed and sieved|
Sweet Potato Custard Pie in Orange Crust Preparation
Preheat oven to 350 degrees. In a medium bowl, combine eggs, sugar and sweet potatoes and beat together to mix thoroughly. Add the milk and cream and stir until combined. Add the butter, orange juice, vanilla extract, lemon extract and nutmeg. Stir to mix well. Pour the mixture into the unbaked pie shell and bake 40 to 50 minutes or until the custard is set and a knife inserted in the middle comes out clean. Best when served warm. Orange Crust Pie Pastry: In a large bowl, sift together the flour and salt. Cut in the shortening and orange rind with a pastry blender until the mixture is 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 overmix. 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. Posted to FOODWINE Digest 26 Jan 97 by "Ted D. Conley"
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