Preheat oven to 375 degrees Fahrenheit*. Line a 9-inch pie plate with 1 layer of pastry; set aside.
Combine 1 cup water and salt in a large saucepan. Add sweet potatoes, cover, and bring to a boil over high heat. Reduce heat, and simmer until sweet potatoes are barely tender when pierced, about 5 minutes. Drain slices, and rinse with cold water until cool to touch. Drain slices well; transfer them to a large mixing bowl.
To sweet potatoes, add sugars, lemon juice, flour and pumpkin pie spice. Toss gently with a spatula until slices are evenly coated. Spoon sweet potatoes 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 until crust is browned and sweet potatoes are tender when pierced, about 50 minutes. Cool pie on wire rack at least 1 hour. Serve warm or cool.
*Note: Our test kitchen found 375 degrees Fahrenheit to be the ideal oven temperature.
This recipe was provided by The North Carolina Sweet Potato Commission and first appeared in Our State’s November 2012 issue.
Why does this Haywood County town have some of the cleanest water in the state? It’s the result of the community’s efforts to keep the forests in its watershed pristine.
The spectacular views in North Carolina’s High Country aren’t just inspiration for writers, painters, and sculptors. Those landscapes — the rugged gray face of Grandfather Mountain, the vibrant fall leaves, the deep green meadows — are brushstrokes on Earth’s own canvas.
The sprawling vineyards and wide-open skies that stretch for miles across seven North Carolina counties offer relaxing getaways — not to mention some of the state’s finest wines — for Sunday drivers aching to escape the rush of city life.
Nothing lasts forever — and that’s what makes many of our cherished moments so special.
