Citrus-Sweet Potato Pie
Baked Oil Pastry:
To prepare the Oil Pastry: In a medium bowl, stir together flour and salt. Add cooking oil and milk all at once to flour mixture. Stir lightly with a fork. Form into a ball.Advertisement
Preheat oven to 450 degrees F. On a well-floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 11 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into 9-inch tart pan with a removable bottom or a 9-inch pie plate. Ease pastry into pan without stretching it. Press pastry into fluted sides of tart pan and trim edges. (Or, if using a pie plate, crimp edge as desired.) Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 minutes more. Cool on a wire rack while preparing filling.
Reduce oven temperature to 350 degrees F. To prepare the filling: In a large bowl, stir together mashed sweet potatoes, sugar, vanilla, lemon peel, lemon juice, and the 1/4 teaspoon nutmeg. Add egg. Beat lightly with a fork just until combined. Gradually add evaporated milk; stir until combined.
Pour filling into baked pastry shell. To prevent overbrowning, cover edge of pie with foil. Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean and edges are puffed. If necessary to allow pastry to brown, remove foil for the last 5 to 10 minutes of baking. Cool on a wire rack. Cover and refrigerate within 2 hours.
To serve, remove tart from pan or leave pie in pie plate. Cut tart or pie into wedges. If desired, top each serving with a dollop of dessert topping and sprinkle with additional nutmeg.
Tip: If using sugar substitute, choose from Splenda(R) Granular or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 3/4 cup sugar.
To make ahead: Prepare pie as directed through Step 2; cover and refrigerate for up to 24 hours. Serve as directed in Step 3.
1 fat, 1 starch, 1/2 other carb