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