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White Lily

Southern Sweet Potato Peach Pie


30 min


1 hrs


8 servings


CRUST 2 large eggs lightly beaten
1 3/4 cups White Lily® Enriched Bleached All Purpose Flour 1 large egg yolk
1/3 cup finely ground pecans 2 cups sweet potato cooked and mashed
3/4 tsp. salt OR 1 (17 oz.) can sweet potatoes mashed
3 tbsps. Crisco® All-Vegetable Shortening chilled in freezer3/4 cup sugar
6 tbsps. butter chilled, cut into pieces1 1/4 cups cream or milk
1 large egg yolk 6 tbsps. butter melted
2 tsps. fresh lemon juice 2 tsps. pumpkin pie spice
4 to 6 tbsps. ice cold water 1/2 tsp. salt
FILLING 1/3 cup Smucker's® Peach Preserves


  1. 1.
    COMBINE flour, nuts and 3/4 teaspoon salt in large bowl. Cut in shortening and butter with pastry blender or 2 knives until mixture is the size of peas.

  2. 2.
    ADD egg yolk, lemon juice and 3 tablespoons ice water. Stir with fork until dough just begins to form a soft ball. Add additional tablespoons of water, one at a time, if necessary. (Dough should be moist but not sticky.) Form into a ball, wrap in plastic wrap; flatten into 6-inch disk. Chill 15 minutes.

  3. 3.
    HEAT oven to 400°F. Roll out dough to 14-inch circle on floured surface. Carefully fold dough in half; unfold into 10-inch pie plate. Fold edge under. Flute. Prick sides and bottom of crust with fork. Line pie crust bottom and sides with foil.

  4. 4.
    BAKE 15 minutes. Remove foil. Cool on wire rack. Place a baking sheet in oven to heat. Keep oven at 400°F.

  5. 5.
    BEAT eggs and egg yolk until frothy in mixing bowl. Blend in sweet potatoes until smooth. Mix in sugar, cream, melted butter, pumpkin pie spice, salt and preserves. Pour into partially baked crust. Place on hot baking sheet.

  6. 6.
    BAKE 45 to 50 minutes or until top is golden brown and knife inserted in center comes out clean. Cool on wire rack. Serve with whipped cream.