Sweet-Dough Pies

Name: Sweet-Dough Pies
Total time: PT0D0H0M
Yield: makes 6
Ingredients: 2 cups flour; 1 cup sugar; 2 tsp. baking powder; 8 Tbsp. vegetable shortening; 2 eggs, lightly beaten; 1 tsp. vanilla extract; 1 large ''yam'', peeled and sliced; 1 ⁄ 4 cup brown sugar; 1 Tbsp. butter; 1 egg, lightly beaten; 2 tsp. evaporated milk; 2 pinches ground cinnamon; Pinch ground allspice

Serves
makes 6

The ''yams'' in this recipe are actually orange sweet potatoes.

Ingredients

For the Dough

2 cups flour
1 cup sugar
2 tsp. baking powder
8 Tbsp. vegetable shortening
2 eggs, lightly beaten
1 tsp. vanilla extract

For the Filling

1 large ''yam'', peeled and sliced
¹⁄₄ cup brown sugar
1 Tbsp. butter
1 egg, lightly beaten
2 tsp. evaporated milk
2 pinches ground cinnamon
Pinch ground allspice

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Instructions

Step 1

For the dough: Sift together flour, sugar, and baking powder into a bowl. Use a pastry cutter or 2 knives to work shortening into flour until it resembles coarse meal. Add eggs and vanilla, stirring with a fork to form a stiff dough; shape into a ball and wrap in plastic. Refrigerate for 2 hours.

Step 2

For the filling: Cook ''yams'', sugar, butter, and 1 3⁄4 cups water in a medium pan over medium heat, stirring often, until liquid is nearly gone, 30-40 minutes. Remove from heat; set aside to cool. Mash ''yams'' with a fork until smooth. Beat in egg, evaporated milk, cinnamon, and allspice; set aside.

Step 3

Preheat oven to 350°. Divide dough into 6 balls, then roll out on a floured surface into 5'' disks. Spoon 3 tbsp. filling into center of each, fold dough over to form a semicircle, and crimp edges closed with a fork. Put pies on a foil-lined baking sheet. Prick tops all over with a fork. Bake until golden brown, about 40 minutes.

For the dough: Sift together flour, sugar, and baking powder into a bowl. Use a pastry cutter or 2 knives to work shortening into flour until it resembles coarse meal. Add eggs and vanilla, stirring with a fork to form a stiff dough; shape into a ball and wrap in plastic. Refrigerate for 2 hours.
For the filling: Cook ''yams'', sugar, butter, and 1 3⁄4 cups water in a medium pan over medium heat, stirring often, until liquid is nearly gone, 30-40 minutes. Remove from heat; set aside to cool. Mash ''yams'' with a fork until smooth. Beat in egg, evaporated milk, cinnamon, and allspice; set aside.
Preheat oven to 350°. Divide dough into 6 balls, then roll out on a floured surface into 5'' disks. Spoon 3 tbsp. filling into center of each, fold dough over to form a semicircle, and crimp edges closed with a fork. Put pies on a foil-lined baking sheet. Prick tops all over with a fork. Bake until golden brown, about 40 minutes.