Pie Crust

• 1½ cups flour
• ¾ cup vegetable shortening
• 3 tbsp cold water
• 2 egg yolks
• ⅛ tsp salt

Filling

• 2 cups mashed cooked sweet potatoes (about 1 lb)
• 2 eggs, beaten
• 1 cup sour cream
• ½ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ cup butter, melted
• ¼ cup raisins
• ¼ tsp salt

Special Equipment

• 9" pie pan
• plastic wrap
• foil
• wire cooling rack

Make Pie Crust

1. Put flour in a bowl, cut shortening into pea size and into the flour. Gradually add water and yolks and blend together Form into a ball, cover with plastic wrap, refrigerate 30 minutes
2. Roll out pie dough 1" larger then pie plate. Fold dough in half, place in pie plate, unfold to cover entire plate. Tuck excess dough underneath the edge of the plate and crimp edges

Add Filling & Bake

1. Preheat oven to 450°
2. Blend all filling ingredients in a bowl until smooth and pour into pie crust and bake for 10 minutes
3. Reduce temperature to 350°, cover with sheet of foil and continue baking for 45 minutes
4. Remove from oven and let cool on wire rack