This pie may look unassuming, but taking out a slice shows off its true beauty.
We suggest topping each slice with a dollop of whipped cream flavored with molasses and vanilla.
Let stand at room temperature until slightly softened, about 5 minutes.
Credit:Victor Protasio; Prop Stylist: Kay Clarke; Food Stylist: Torie Cox
Sprinkle each disk with flour.
Roll 1 disk into a 12-inch circle.
Carefully fit dough circle into a 9-inch deep-dish glass pie plate, leaving a 1 1/2-inch overhang.
Refrigerate until ready to use.
Roll remaining disk into a 10-inch circle, and refrigerate until ready to use.
Bring to a rolling boil over high.
Reduce heat to medium, maintaining a gentle boil.
Slice potatoes:
Drain sweet potatoes, and transfer to a platter to cool.
Peel potatoes; trim and discard any fibers.
Cut potatoes crosswise into 1/4-inch-thick rounds.
(You will need about 4 cups to generously fill piecrust.)
Gently toss sweet potatoes with sugar-spice mixture.
Fill piecrust:
Preheat oven to 350F.
Add additional filling to center, building it up a little higher than outer edges.
Add top piecrust to pie:
Carefully place 10-inch dough circle over filling.
Fold edges of bottom crust up and over edges of top crust, and press firmly to seal.
Using the tines of a fork, press dough around piecrust edge to make a decorative design.
Using a sharp knife, cut 8 slits in top piecrust for steam to escape.
Prepare the Egg Wash:
Stir together egg and water in a small bowl.
Using a pastry brush, brush egg mixture evenly over piecrust.
Sprinkle sugar over crust, if desired.
Place pie on a baking sheet.
Add molasses, and beat until stiff peaks form, 2 minutes.
Add vanilla extract; beat 1 minute.
Cover and chill whipped cream until ready to serve.
Serve Molasses Whipped Cream with pie.
