Sonny's Mothers Sweet Potato Pie Recipe

Make sure butter and shortening are very cold. In a large bowl, whisk together flour, 1 tsp sugar, and 1/2 tsp salt.

Using a pastry cutter, two knives, or a food processor, cut the cold cubed butter and cold shortening into the flour mixture until the largest pieces are about pea-sized and the mixture resembles coarse cornmeal (some pea-sized bits remain).

Mix the ice water with the apple cider vinegar. Drizzle 1 tablespoon of the chilled water mixture over the flour and gently fold; continue adding 1 tablespoon at a time until dough just comes together when pinched (you may not need all the water). Avoid overworking.

Gather dough into a disc, wrap tightly in plastic, and chill in the refrigerator for at least 30 minutes (or up to 2 days).

On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8" thick. Transfer to a 9-inch deep-dish pie plate, easing dough into the dish without stretching. Trim excess to a 1/2" overhang, fold under and crimp edge as desired. Refrigerate while preparing filling.

Prepare sweet potatoes (if not already cooked)

Preheat oven to 400°F (200°C). Prick whole sweet potatoes with a fork and bake on a sheet until tender, about 45–60 minutes depending on size. Alternatively, peel, cube, and boil until fork-tender, then drain. Let cool slightly, scoop out flesh and mash until very smooth (use a ricer or food mill for best texture). Measure 2 1/2 cups mashed sweet potato.

Preheat oven to 350°F (175°C) and position rack in lower third of the oven.

In a large bowl, combine the 2 1/2 cups mashed sweet potato, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, melted butter, and the lemon zest if using. Mix until smooth.

Whisk the 2 large eggs in a small bowl. Add eggs, 3/4 cup whole milk, 1/2 cup evaporated milk, and 1 tsp vanilla to the sweet potato mixture. Stir until homogeneous and slightly airy.

Add the spices: 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/2 tsp fine salt. Taste a small spoonful (cooled) and adjust sweetness or spice level if desired.

Strain the filling through a fine-mesh sieve into a clean bowl or directly into a measuring cup to remove any lumps for an ultra-silky finish (optional but recommended).

Remove chilled pie crust from refrigerator. Pour the filling into the prepared crust, smoothing the top. Gently tap the pie plate on the counter to release air bubbles.

Whisk together the egg yolk and 1/2 tsp water to make an egg wash. Brush around the exposed crust edge, then sprinkle with the turbinado or coarse sugar.

Place pie on a baking sheet to catch any drips. Bake in the preheated 350°F (175°C) oven on the lower rack for 45–55 minutes, or until the center is set but still slightly jiggly (a thermometer inserted near the center should read about 175–180°F / 79–82°C). If the crust browns too quickly, tent loosely with foil after 25–30 minutes.

Turn off the oven and crack the door open; let the pie sit in the warm oven for 30 minutes to finish setting slowly (this helps prevent cracking).

Transfer the pie to a wire rack and cool completely, then refrigerate at least 4 hours or overnight to firm up and fully develop flavor.

Slice and serve chilled or at room temperature. Top with whipped cream if desired.