Sweet Potato/Streusel Pie With Cornmeal Pastry

READY IN: 1hr 25mins




  • To prepare the pastry: Prepare a deep-dish 10-inch pie plate.
  • Mix flour, cornmeal and salt in a medium bowl.
  • Cut in the shortening, using a pastry blender, until size of small peas.
  • Sprinkle with cold water (1 tbsp at a time), tossing with a fork until all flour is moistened, and pastry almost cleans sides of bowl (1-2 tsp of extra water may be added if necessary).
  • Gather the pastry into a ball.
  • Shape into flattened round onto lightly floured surface.
  • Roll out pastry into a circle 2-inches larger than the outer sides of the deep-dish pie plate.
  • Place the pastry into pie plate; pressing firmly against bottom and sides.
  • Trim and flute pastry edge.
  • Heat oven to 425°F.
  • Set oven rack to lowest position.
  • In a bowl, beat eggs well.
  • Stir in all remaining filling ingredients; mix well.
  • Pour into prepared pastry-lined pie plate.
  • Bake for 15 minutes.
  • Meanwhile, prepare streusel topping by mixing all four ingredients.
  • Reduce oven temperature to 350°F.
  • Bake for 35 minutes longer.
  • Remove from oven; sprinkle streusel topping over pie.
  • Bake about 10 minutes longer, or until a knife inserted in center, comes out clean.
  • Cool completely on wire rack, about 2 hours.
  • Serve with whipped cream.