Sweet-Potato Pie with Spice Crust

Pastry:

2 cups all-purpose flour

2 tablespoons sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Pinch salt

3/4 cup vegetable shortening

4 to 5 tablespoons fresh orange juice

Filling:

2 large eggs, beaten

1/2 cup sugar

1 1/2 cups cooked, mashed sweet potato

1 cup milk

2 tablespoons butter or margarine, melted

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1/4 teaspoon cardamom

Whipped cream (optional)

Make pastry:
Combine flour, sugar, cinnamon, nutmeg and salt in a large bowl. With a pastry blender or 2 knives, cut in shortening until mixture resembles coarse crumbs. Gradually add orange juice, tossing with a fork, just until pastry holds together. Shape into a ball; flatten into a thick disk. Wrap well in plastic wrap and refrigerate 1 hour or overnight.

Make filling:
Whisk together eggs in a large bowl; whisk in sugar, then remaining ingredients.

Heat oven to 425° F. On lightly floured surface, roll pastry into a 12-inch circle. Fit into a 9-inch pie plate, leaving a 1-inch overhang. Flute edge.

Pour in filling. Bake 10 minutes. Reduce oven temperature to 300° F.

Bake 25 minutes. Cover edge loosely with foil. Bake 25 minutes more or until a knife inserted in center of filling comes out clean. Cool completely on wire rack.

Serve with whipped cream, if desired.

Makes 8 servings.