Fall Splendor - Sweet Potato Pie in a Gingerbread Crust By Kathleen Harter, Hancock, MI Sweet Potato category Ingredients Crust 1 1/2 cups unbleached King Arthur Flour 1/2 cup brown sugar 1 tsp. cinnamon 1/4 tsp. nutmeg 1 tsp. ginger 1 tsp. baking powder 1/2 tsp. salt 2 tsp. buttermilk powder 1/2 tsp. lemon juice 1/2 cup toasted and finely chopped pecans 1/2 cup cold European-style butter 1 Tbsp. unsulfured organic molasses 3 Tbsp. cold water 1 small egg white - lightly beaten (used on crust after baking) Crust Directions 1.Mix all dry ingredients including the chopped pecans. 2.Add molasses, lemon juice, and butter and mix just until the mixture resembles cornmeal. 3.Add cold water and mix by hand until incorporated - don’t over mix. 4.Once blended, form into a ball, flatten slightly, wrap in plastic wrap and place in refrigerator for 1/2 hour to 1 hour. 5.Remove from refrigerator and place on lightly floured surface. 6.Roll dough into a circle that fits the pie plate. 7.Place rolled crust into the pie plate, pressing into bottom edge and on fluted edges of pie plate. 8.Use any remaining dough as a decorative element on top of assembled pie. 9.Use a fork to poke the bottom of pie plate before placing in freezer. 10.Place crust in pie plate in freezer for 1/2 hour. 11.Heat oven to 350 degrees Farenheit. 12.Remove pie plate from freezer and pre-bake in heated oven for 10 minutes. 13.Once cooled, brush entire crust with lightly beaten egg white (helps to prevent fruit juices from soaking into crust). Filling 4 sweet potatoes 1/4 cup European style melted butter 1 cup sugar 1/2 cup whole milk 2 eggs 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 1/4 tsp. salt 1 tsp. lemon extract Filling Directions 1.Preheat oven to 350 degrees Farenheit. 2.Peel and slice sweet potatoes into 1 inch cubes. 3.Place in large saucepan, cover with water and cook on medium heat until soft. 4.Drain water and place sweet potatoes in a large mixing bowl (reserving 1/4 cup for topping). 5.Using a paddle attachment, add one egg at a time and then add spices, lemon extract, melted butter, and milk. 6.Pour sweet potato filling into cooled crust. 7.Bake pie at 350 degrees for about 55-60 minutes, until a toothpick inserted in the middle comes out clean. 8.Set aside and cool. Topping 1/2 cup softened cream cheese 1/4 cup cooked sweet potato 1/8 tsp. cinnamon Dash nutmeg Topping Directions 1.Place all ingredients in a mixer and mix until well incorporated. 2.Place topping into a piping bag, using a star point tip. 3.Pipe topping in a pleasing design and decorate with additional pecans if desired.