Old Fashioned Sliced Sweet Potato Pie

Directions

Day before making the pie:

Preheat oven to 400 degrees. Rinse potatoes and pat dry. Line baking sheet with foil and bake sweet potatoes for an hour, or until done. Let cool and place in fridge overnight (or for a minimum of several hours to chill)

Pie Day:

Remove pie crusts from freezer to let thaw while gathering all other ingredients. Preheat oven to 325 degrees. Remove skins from potatoes and place potatoes on cutting board. Slice potatoes about an inch thick, and begin first layer in pie crust. Best to start with an outer ring, and work your way to the center. Once potato layer is complete, sprinkle ½ of the sugar, and ½ of the butter (cut into pats evenly spaced around the pie). Then, sprinkle allspice (cover pie) and cinnamon (cover pie). Here, add a dash of water and dash of salt. Repeat for second layer (sliced potatoes, remaining sugar, remaining butter, sprinkle allspice, and sprinkle cinnamon). You may have three layers depending on the size of your sweet potatoes.

Invert other pie shell right on top. Pinch edges (if hands stick to pie shell, wet hands a little with water). Make holes with a fork for air. In a small bowl, beat egg (thin with water if needed). Brush evenly on crust. Place pie on a baking sheet lined with foil. Bake for 1 hour then cover top with foil and continue baking 1 hour until golden brown (about 2 hours).  Note: you can reduce the butter to ½ cup and sugar to 1 cup if you are trying to cut back on calories.