Sweet-Potato Pie with Spice Crust
2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup vegetable shortening
4 to 5 tablespoons fresh orange juice
2 large eggs, beaten
1/2 cup sugar
1 1/2 cups cooked, mashed sweet potato
1 cup milk
2 tablespoons butter or margarine, melted
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon cardamom
Whipped cream (optional)
Combine flour, sugar, cinnamon, nutmeg and salt in a large bowl. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Gradually add orange juice, tossing with a fork, just until pastry holds together. Shape into a ball; flatten into a thick disk. Wrap well in plastic wrap and refrigerate 1 hour or overnight.
Whisk together eggs in a large bowl; whisk in sugar, then remaining ingredients.
Heat oven to 425° F. On lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate, leaving a 1-inch overhang. Flute edge.
Pour in filling. Bake 10 minutes. Reduce oven temperature to 300° F.
Bake 25 minutes. Cover edge loosely with foil. Bake 25 minutes more or until a knife inserted in center of filling comes out clean. Cool completely on wire rack.
Serve with whipped cream, if desired.
Makes 8 servings.