(Robert Lachman / Los Angeles Times / May 1, 2014)

Dr. George Washington Carver's sliced sweet potato pie

Total time: About 2 hours, plus chilling and cooling times

Servings: 8 to 12

Note: Adapted from "Southern Pies" by Nancie McDermott. She does not recommend a specific crust to go with this pie; we've chosen a butter-shortening piecrust from the book, and brushed the top of the pie with an egg wash for extra sheen and color.

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Barry Maiden's butter-shortening crust

1 1/2 cups (8.5 ounces) flour

2 tablespoons sugar

1/2 teaspoon salt

1/2 cup plus 2 tablespoons (1 1/4 sticks) very cold butter, cut into 1/2 -inch cubes

2 tablespoons very cold vegetable shortening

3 tablespoons ice water

1. In a medium bowl, combine the flour, sugar and salt. Cover and freeze for 10 minutes.

2. In the bowl of a food processor, put the flour mixture, butter and shortening. Pulse to cut the fat into small pieces, some the size of peas and some smaller.

3. With the machine running, slowly pour the water through the feed tube. The dough should begin to come together into a ball; when it does, turn off the machine immediately. Do not let it form a complete ball.

4. Turn the dough out onto a floured work surface and gently shape it into two disks about 1 1/2 inches thick. Wrap the disks in plastic wrap and refrigerate for 30 minutes to 1 hour.

Dr. George Washington Carver's sliced sweet potato pie

Pastry for a 9-inch double-crust pie (store-bought or recipe above), refrigerated

4 sweet potatoes (about 3 pounds)