Ingredients:
ROSEMARY-CORNMEAL CRUST:
- ¾ cup all-purpose flour
- ½ cup plain white cornmeal
- ¼ cup powdered sugar
- 2 teaspoons chopped fresh rosemary
- ¼ teaspoon salt
- ½ cup cold butter, cut into pieces
- ¼ cup very cold water
ORANGE SWEET POTATO FILLING:
- 1 ½ pounds sweet potatoes
- 3 large eggs
- ¾ cup granulated sugar
- 1 cup evaporated milk
- 3 tablespoons butter, melted
- 2 teaspoons orange zest
- 1 tablespoon fresh orange juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons vanilla extract
Directions:
- Preheat oven to 400°. Prepare Crust: Whisk together first 5 ingredients in a medium bowl until well blended. Cut butter into flour mixture with a pastry blender or fork until mixture resembles small peas and is crumbly. Step 1
- Sprinkle cold water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Place dough on a plastic wrap-lined flat surface, and shape into a disc. Wrap in plastic wrap, and chill 30 minutes. Step 2
- Unwrap dough, and roll between 2 new sheets of lightly floured plastic wrap into a 12-inch circle. Fit into a 9-inch pie plate. Fold edges under, and crimp. Chill 30 minutes. Step 3
- Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour). Step 4
- Step 5
Filling: Bake sweet potatoes at 400° on a baking sheet 50 to 55 minutes or until tender. Let stand 5 minutes. Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins.
- Whisk together eggs and granulated sugar until well blended. Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended. Pour mixture into Rosemary-Cornmeal Crust. Step 6
- Bake at 400° for 20 minutes. Reduce heat to 325°, and bake 20 to 25 minutes or until center is set. Let cool completely on a wire rack (about 1 hour). Step 7