American Pie Council

Sweet Potato Pie

2008 APC Crisco® National Pie Championships
Amateur Division First Place
Sweet Potato Category
Sweet Potato Pie
Christine Montalvo
Windsor Heights, Iowa

2 cups all purpose flour
1 cup cake flour
1/2 tsp. salt
1/3 cup iced water
1 cup butter flavored Crisco®, frozen and cut into small pieces
1 large egg
1 tsp. apple cider vinegar
In food processor, combine the flours and salt. Add the shortening pieces and
pulse until dough resembles coarse crumbs. Set aside. In a small bowl, beat
together the egg, vinegar, salt and water. Add egg mixture to the flour mixture
and combine with a fork, just until the dough comes together. Do not over mix.
Form dough into 2 disks, wrap in plastic and chill for at least one hour or

Roll out one piece of pie crust into a 12-inch circle. Fit into a 9-inch deep dish pie
pan and flute edges. Set aside.

1 cup baked sweet potato (peeled), packed
3 eggs, slightly beaten
2-3 ounce packages cream cheese, softened
1/2 cup brown sugar
1/2 cup sugar
1 tsp. vanilla
1/4 cup butter, melted and cooled
Preheat oven to 350 degrees F. Mash sweet potatoes. Add all the other
ingredients to sweet potatoes and mix with mixer and beat until smooth. Pour
into pie shell. Bake at 350 degrees for 20-30 minutes or until set. Remove from
oven. Cool completely. Garnish with whipped cream.