Old-Fashioned Sliced SweetPotato Pie

Pastry for a 9-inch double crust pie
3 medium-size SweetPotatoes (about 2 1/4 pounds 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 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 SweetPotatoes into 1/4-inch slices. Combine 1 cup
of water and the salt into a large saucepan. Add SweetPotato slices.
Cover and bring to a boil over high heat. Reduce heat and simmer until
SweetPotatoes are just barely tender when pierced, about 5 minutes.
Drain slices, then rinse them with cold water until they are cool to
touch. Drain slices well; transfer them to a large mixing bowl.
To SweetPotatoes, add sugars, lemon juice, flour and pumpkin pie
spice. Toss gently with a spatula until slices are evenly coated.
Spoon SweetPotatoes 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 SweetPotatoes
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.
Makes 8 servings.

calories 440 protein 5 g
carbohydrate 75 g fat 14 g fat (28% from fat)
cholesterol 4 mg sodium 460 mg
Vitamin A 25,674 IU fiber 5 g