Sweet Potato pie recipe with evaporated milk

Preheat oven to 350°F.

Flour a work surface well and press the dough into a disk. Roll evenly in all directions with a rolling pin until you have a round crust that is 10-inches in diameter. This should be enough to fill the pie plate with a little overhang that you can tuck in or trim away after you fill the crust.

Line a 9-inch pie plate with a piecrust and crimp the edges. Prick the bottom of the crust in a few places with a fork then bake the shell for 15 minutes, or until it is lightly golden. Remove from the oven to a wire rack and cool completely. Turn off oven.

Place the sweet potato in a medium saucepan with enough water to cover it and add 1/4 teaspoon of salt. Place over medium heat, bring to simmer and simmer until the sweet potato is fork-tender, about 1 1/2 hours. Drain and cool so it can to be easily handled. Peel and mash up the sweet potato. Measure out 1 cup (eat any extra).

Put the sweet potato in a large bowl and add the melted butter along with sugar, nutmeg, cinnamon, vanilla, lemon and almond extracts. Stir in the evaporated milk. Make sure the mixture is cooled completely then add the eggs one at a time, beating well after adding each.

Stir in the flour, the remaining 1/2 teaspoon of salt and the baking powder, and beat well. Pour the filling into the prebaked piecrust and refrigerate for 1 hour – this will allow the pie to puff higher when you bake it.

Preheat the oven to 350°F.

Bake the pie for 40-45 minutes, until the pie is firm when jiggled and lightly browned on top.

For the Basic Pie Crust: In a large bowl, whisk together the flour and salt.

Add the butter and cut in the butter with a pastry cutter or fork until the mixture is crumbly with pea-size pieces. (You can also do this in a food processor by adding the flour, salt and butter altogether and pulsing.)

Gradually add the ice water, mixing gently until you can form the dough into a ball. The ball should stick together but still be crumbly. Do not knead the dough!

Cut the ball in half and wrap up each half in plastic. Now you have dough for 2 piecrusts.

Chill the crusts for an hour then roll them out to fit your pie plate: Flour a work surface well and press the dough into a disk. Roll evenly in all directions with a rolling pin, until you have a round crust that is 10 inches in diameter. This should be enough to fill the pie plate with a little overhang that you can tuck in or trim away after you fill the crust.

You can also wrap and freeze the flattened balls of piecrust or you can roll them out then wrap and freeze them.