Page 130 - United States of Pie

¼ teaspoon cream of tartar
Pinch of kosher salt
6 tablespoons sugar

½ teaspoon vanilla extract

Preheat the oven to 350°F.
On a well-foured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.

Make the filling: Combine the mashed sweet potatoes, milk, and
eggs in a medium-size bowl and stir well. Add the sugars, cinnamon,
ginger, and salt, and stir well to combine.
Remove the pie shell from the refrigerator, and pour the filling into
the shell. Bake the pie for 45 to 50 minutes. The filling should still be
slightly wobbly in the center. Remove the pie from the oven, and let it

cool while you make the meringue. Leave the oven set to 350°.
Make the meringue: Using an electric mixer on high speed, beat
the egg whites with the cream of tartar until frothy. Add the salt and
continue beating. As the egg whites turn glossy, slowly add the
sugar, 1 tablespoon at a time, incorporating each spoonful before
adding the next. Continue to beat until the whites form stiff peaks but
are not absolutely dry, about 4 minutes. Fold in the vanilla.

Spoon some of the meringue around the perimeter of the pie.
Spread it until it touches the inner edge of the crust. (It is important
to create a seal between the meringue and the crust, to protect
against shrinkage.) Mound the rest of the meringue in the center,
and then spread it out to meet the meringue along the perimeter. The
meringue should cover the entire top of the pie.

Bake the pie for 10 to 15 minutes, until the meringue is golden
brown. Remove the pie from the oven and let it cool to room
temperature before enjoying.

Note: