Pie Time!

SWEET POTATO CRUMB PIE IS FOR ANY DAY!

- RECIPE & PHOTO BY LORI RICE

I enjoy exploring the large variety of sweet potatoes in California, and I like to incorporate more than one in my recipes, as with this pie. For the puree, I use a mix of standard Beauregard sweet potatoes, the dark orange Red Garnet, and a Jersey white sweet potato. Each offers a different texture and sweetness for the pie. That being said, I don't consider the variety absolutely necessary. This recipe will be a winner even only the common orange Beauregard.

YIELD: Serves 8

INGREDIENTS

crust

• 1¼ cups all-purpose flour, plus more for dusting

• 2 tablespoons sugar

• ½ teaspoon fine sea salt

• 8 tablespoons cold unsalted butter, cubed

• 1½ to 2 ounces cold water

filling

• 1½ cups pureed sweet potato (about 2¼ pounds)

• ½ cup light brown sugar

• 1 large egg

• ¼ teaspoon ground cinnamon