Purple Sweet Potato Pie

Ingredients:

• 2 lbs purple sweet potatoes
• 1/3 cup butter, room temperature
• 1/2 cup granulated cane sugar
• 2 large eggs, lightly beaten
• 3/4 cup evaporated milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp kosher salt
• ⅛ tsp ground cloves

Crust

• 1 ¼ cup unbleached wheat flour
• 2 tsp granulated cane sugar
• ½ tsp kosher salt
• ½ cup cold butter, cubed
• ½ cup ice water
• 2 tbsp apple cider vinegar

Instructions:

Crust

1. Whisk together flour, cane sugar, and salt in a medium bowl. With a pastry blender or fork, cut in vegan butter until the mixture resembles coarse meal, with some pea sized pieces. 
2. Mix vinegar into the ice water. Mix water mixture into the flour mixture 1 Tbsp at a time until dough gathers into a shaggy ball. We used about 6 Tbsp, but it will vary. 
3. Wrap dough in plastic wrap and form into a thick disk with smooth edges (this will make it easier to roll out). Refrigerate at least 1 hour before using.

Pie

1. Bake sweet potatoes at 375°F for about an hour, or until soft, pricking with a fork after 30 minutes. Scoop out flesh when they are cool enough to handle. Mash until smooth.
2. Beat together butter and sugar until creamy, about 3 minutes. Stir in eggs, vanilla, cinnamon, nutmeg, ginger, cloves, and salt. Mix in sweet potatoes. Add evaporated milk and blend until smooth. 
3. Roll out pie crust to a 12-inch circle and place in your pie plate so about an inch of dough hangs off the side. Trim to 1/2 -inch with a sharp knife or scissors. Fold the excess dough under, and flute or crimp with a fork. Refrigerate for another 30 minutes if the dough has become very soft. Scoop filling into the pie crust and smooth with the back of your spoon..
4. Bake in a preheated 425°F oven for 15 minutes Reduce the heat to 350°F, and bake for an additional 40 minutes, or until a knife inserted into the center comes out moist but clean. Allow to cool four hours before serving.