Sweet Potato Peanut Pie

One 9” pie crust

2 cups flour
¾ cup + 2 Tablespoons butter flavor shortening
2 teaspoons sugar
1 teaspoon salt
Grated zest of half orange
2 teaspoons vinegar
1 egg, well beaten
½ cup water

Mix together the flour, Crisco, sugar, salt and orange zest until crumbly. Beat together the vinegar, egg and water. Combine and then let rest for five minutes. Then chill in refrigerator for fifteen minutes. Roll out with plenty of flour and place in deep pryrex pie plate. Flute the edges.

Preheat oven to 350 degrees.

1 cup salted peanuts

In a small food processor, rough chop the peanuts. Spread out in tin pan and roast for approximately 8 minutes. Set aside.

1st Filling-Sweet Potato

1 cup sweet potato, baked pulp
¼ cup brown sugar
2 Tablespoons sugar
1 egg, beaten frothy
1 Tablespoon heavy cream
1 Tablespoon unsalted butter, softened
¼ cup orange juice
1 Tablespoon vanilla
1 teaspoon cinnamon

Combine all ingredients and beat on medium speed until smooth. Do not overbeat. Set aside.

Filling – Toasted Peanut Syrup for top

1/2 cup sugar
1/2 cup dark corn syrup
1 egg
1 Tablespoons unsalted melted butter
1 teaspoons vanilla
¼ teaspoon of salt
¼ teaspoon of cinnamon
1 cup peanuts, toasted

Combine all ingredients except pecans. Mix about 1 minute.
Stir in peanuts.
Spoon filling over dough and sweet potato filling and pour peanut syrup on top. Make sure pie crust edges are covered throughout cooking.
Bake 1 hour (1 1/4 hours at high altitude) at 350 degrees or until toothpick inserted in center comes out clean.

Elizabeth Hackett (original recipe)

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