Maple Pecan Sweet Potato Pie 2012 Amateur Sweet Potato CRUST 3 cups all purpose flour 1 teaspoon table salt 3/4 cup vegetable shortening 1/2 cup butter (not margarine) 1 egg, slightly beaten 1/3 cup cold water 1 tablespoon cider vinegar Preheat oven to 425 degrees. In a large bowl, mix together the flour and the salt. With a pastry blender, cut in shortening until flour resembles cornmeal. Cut in butter until it resembles small peas. In a small bowl, beat egg with a fork. Beat in water and vinegar. Quickly mix egg mixture in with the flour until flour just begins to hold together. Depending on the humidity, you may have to add up to an extra 1/4 cup flour. Separate dough into halves and form each half into a disk. Wrap each disk tightly with plastic wrap and let rest in refrigerate for at least an hour and up to two days. Take one disk of prepared and refrigerated dough and roll it out and place in a 9 inch deep dish pie plate that has been sprayed with cooking spray. FILLING 40 oz can sweet potatoes, drained 14 oz can sweetened condensed milk 1/2 cup pure maple syrup 1/2 cup cream 1 tablespoon pumpkin pie spice 1 teaspoon cinnamon 2 large eggs In a food processor, place drained sweet potatoes and process until smooth, about 20 seconds. Add maple syrup, sweetened condensed milk, cream, pumpkin pie spice, cinnamon, and eggs. Process until well incorporated and smooth, about 10 more seconds. Pour mixture into prepared pie pan. Cover edge with foil or pie shield. Bake at 425 degrees for 15 minutes. While pie is baking, prepare topping. TOPPING 1/4 cup packed brown sugar 1/4 cup quick oats 1/4 cup all-purpose flour 1/2 cup chopped pecans 1/4 cup butter, melted To prepare topping, in a medium sized bowl, mix the brown sugar, oats, flour, and pecans until combined. Stir in melted butter until very well incorporated. Set aside until ready to use. When pie has baked for 15 minutes, take out of the oven and remove pie shield. Turn the oven down to 375 degrees. Sprinkle topping over the top of the pie, spreading evenly. Replace pie shield and cover top very loosely with a piece of foil so topping does not burn. Put the pie back in the oven and bake an additional 45 – 60 minutes at 375 degrees. Check pie after 45 minutes. If a knife inserted in the center comes out clean (or almost clean), the pie is done. If not, return to the oven for another 10 – 15 minutes and check again. MAPLE DRIZZLE 3 tablespoons heavy cream Scant 1/2 teaspoon maple extract 1 cup powdered sugar While pie is baking, make the drizzle by mixing the maple extract with the cream then adding to the powdered sugar. With a fork, mix thoroughly until drizzle is smooth. Set aside. When pie is done, remove to a wire rack and let cool completely. After pie is completely cooled, put the drizzle in a small zip top plastic bag. Snip off a very small corner of the bag. Squeeze drizzle over the pie. Refrigerate for at least one hour before serving.