Sweet Potato Pie
Pastry for a 9-inch double crust pie
3 medium-size Sweet Potatoes (about 2 1/4 lb. total)
1/2 teaspoon salt
1/2 cup granulated sugar
1/3 cup firmly packed brown sugar
2 tablespoons lemon juice
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1/8 teaspoon nutmeg
1 tablespoon butter, cut into bits
Preheat oven to 425 degrees F. Line a 9-inch pie plate with 1 layer of pastry; set aside.
Wash, peel and cut Sweet Potatoes into 1/4-inch slices. Combine 1 cup of water and the salt into a large saucepan. Add Sweet Potato slices. Cover and bring to a boil over high heat. Reduce heat and simmer until Sweet Potatoes are just barely tender when pierced, about 5 minutes. Drain slices and then rinse them with cold water until they are cool to touch. Drain slices well; transfer them to a large mixing bowl.
To Sweet Potatoes, add sugars, lemon juice, flour, and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated. Spoon Sweet Potatoes into pastry-lined pie plate; dot top of potatoes with butter. Place top pastry over filling and crimp top and bottom pastries together to make decorative edge. Cut 3 to 4 slits in the top to allow steam to escape.
Bake in 425 degrees F. oven until crust is browned and Sweet Potatoes are tender when pierced, about 50 minutes. (If edges of crust start to brown too quickly, drape lightly with strips of foil. Cool pie on wire rack at least 1 hour. Serve warm or cool.