Method
- 1
For the pastry, mix the salt into the dry flour, then rub in the butter and lard by hand until thoroughly mixed. Add just enough cold water to make the dough hold together without being wet.
- 2
Roll the pastry out on a lightly floured board, rolling to and from you, until it is as thin as paper for a bottom crust.
- 3
Boil the sweet potatoes until soft, peel them and mash them fine through a colander while hot. Mash in the butter and salt.
- 4
Beat the yolks and whites separately and combine them with the milk. Sweeten to taste. Add the juice of the orange and the grated peel of half of it.
- 5
Mix the egg liquid into the potatoes.
- 6
Line the pie plates with a bottom crust only, fill them and bake quickly.
- Fisher gives only one crust, at the bottom of the plate.
- The pastry is Fisher’s general recipe for pies of all kinds. She does not say how much of it the two sweet potato pies need.
- The source gives no oven temperature or time; it says only to “bake quickly.”