| SWEET POTATO PIE WITH FRUIT TOPPING |
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Makes Two 9-inch Pies 8 Servings EachCRUST 2 9-inch Classic CRISCO Single Pie Crusts FILLING 1 can (15-1/4 ounces) crushed pineapple in unsweetened pineapple juice 2 -1/2 cups mashed, cooked sweet potatoes 1 can (14 ounces) sweetened condensed milk 2 eggs, lightly beaten 1/2 cup firmly packed brown sugar 1/4 cup Butter Flavor CRISCO all-vegetable shortening or 1/4 Butter Flavor CRISCO Stick 1 teaspoon nutmeg TOPPING 2 cans (8 ounces each) sliced pineapple in unsweetened pinapple juice 1/2 cup granulated sugar 2 tablespoons cornstarch 1 to 2 drops yellow food color (optional) 12 to 16 maraschino cherries (red or green), drained For crusts, prepare (see Classic Crisco Pie Crust recipe). Roll and press into two 9-inch pie plates. Do not bake. Heat oven to 350ºF. For filling, drain crushed pineapple, reserving juice. Discard 6 tablespoons juice. Combine remaining juice, pineapple, sweet potatoes, sweetened condensed milk, eggs, brown sugar, Butter Flavor Crisco and nutmeg in large bowl. Beat at medium speed of electric mixer until well blended. Spoon filling into 2 unbaked pie crusts. Bake at 350ºF for 30 to 45 minutes or until fillings are set. For topping, drain pineapple, reserving juice. Combine granulated sugar and cornstarch in small saucepan. Add enough water to reserved pineapple juice to make 1 cup. Add to saucepan. Add food color, if desired. Cook and stir on medium heat until mixture comes to a boil and thickens. Cool slightly. Cut each pineapple slice in half. Dip in pineapple juice glaze. Arrange half of pieces on each baked pie. Dip cherries in glaze. Arrange half on each pie. Use remaining glaze to cover pie tops. Cool to room temperature before serving. Refrigerate leftover pies. |
