This is a classic that we don’t want to lose. In true southern tradition, its terribly calorie laden at 456 calories a slice. We’ll probably never make it, but its kind of a slice of history.
Filling –
1 pound sweet potatoes
¼ cup butter
½ cup packed brown sugar
1 Tablespoon finely shredded orange peel
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
3 slightly beaten eggs
1 cup half & half
Crust –
3/4 cup all purpose flour
½ cup yellow cornmeal
1 Tablespoon sugar
¼ teaspoon salt
1/3 cup shortening
Topping –
¼ cup all purpose flour
¼ cup packed brown sugar
1/8 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 Tablespoons butter
1/4 cup chopped pecans
Peel, cube and boil sweet potatoes until tender.
Mash
Measure out 1 ½ cups
Add ¼ cup butter and mix until butter is melted.
Preheat oven to 375 F.
Make the crust –
Mix cornmeal, ¾ cup flour, 1 Tablespoon sugar, ¼ teaspoon salt.
Cut in 1/3 cup shortening using a pastry blender until the pieces are pea-sized.
Sprinkle 3-5 tablespoons cold water, 1 Tablespoon at a time over the mixture tossing with a fork after each addition until all of it is moistened.
Form this into a ball.
Roll out on lightly floured surface into a 12 inch circle.
Ease crust into a 9 inch pie pan
Trim to ½ inch beyond edge of pan
Fold edge over and crimp.
Do not prick the crust.
Add ½ cup brown sugar, orange peel, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger to potatoes. Mix well.
Stir in eggs and half & half.
Pour mixture into crust.
Cover edges of crust with foil.
Bake at 375 F for 30 minutes.
Meanwhile, mix ¼ cup flour, ¼ cup brown sugar, 1/8 teaspoon cinnamon, and 1/8 teaspoon nutmeg.
Cut in 2 Tablespoons butter until mixture is course crumbs.
Gently stir in nuts.
Remove foil from edges of pie
Sprinkle with topping
Bake 20 – 25 minutes more, or until a knife inserted near the center comes out clean.
Cool
